Description
A moist, tangy apple cider doughnut loaf baked on the grill for a smoky, sweet flavor. This recipe uses reduced apple cider for intense flavor and is coated in cinnamon sugar, making it perfect for fall brunch or dessert.
Ingredients
Scale
- 4 cups apple cider (fresh, unfiltered preferred)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ½ cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
- 2 tablespoons unsalted butter, melted (for coating)
Instructions
- Pour 4 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer.
- Simmer the cider for 20-30 minutes, stirring occasionally, until it reduces to exactly 1 cup. It should be syrupy and coat the back of a spoon. Remove from heat and let cool completely.
- Preheat your grill to 325°F (160°C) using indirect heat. For charcoal, bank coals to one side and place a drip pan on the other. For gas, light only one burner.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, 1 ½ teaspoons cinnamon, and nutmeg.
- In a separate bowl, beat the softened butter and ¾ cup granulated sugar until light and fluffy (about 2-3 minutes with a mixer).
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients in two batches, alternating with the cooled, reduced cider. Mix gently until just combined; do not overmix.
- Grease a 9×5 inch metal loaf pan thoroughly. Pour in the batter and smooth the top.
- Place the loaf pan on the grill grate over the indirect heat. Close the lid and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Do not open the lid for the first 30 minutes.
- Remove the loaf from the grill and let it cool in the pan for 10 minutes. Turn it out onto a wire rack and let it cool until just warm to the touch (about 15-20 minutes).
- Mix the ½ cup sugar and 1 tablespoon cinnamon for the coating. Brush the warm loaf with the 2 tablespoons melted butter, then roll or sprinkle with the cinnamon sugar mixture.
Notes
Ensure the reduced cider is completely cool before adding to the batter to prevent melting the butter. Use a metal loaf pan for better heat conduction on the grill. Coat the loaf while it is warm, not hot, to ensure the sugar sticks properly. If your grill runs hot, move the pan further from the heat source.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 32
- Sodium: 220
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 52
- Fiber: 1
- Protein: 3
Keywords: apple cider, doughnut loaf, grilled cake, fall recipe, brunch, cinnamon sugar, outdoor cooking