Directions

1. 1Preheat oven to 325°F. Spray a 9x5 loaf pan and line with a sheet of parchment paper so you can more easily lift the bread out after baking. (This is optional.)
2. 2Put the cider in a small saucepan and bring to a boil. Boil for about 10 minutes, or until the liquid is reduced to 1/2 cup.
3. 3Pour the cider into a small bowl and set aside to cool slightly. Then stir in the sour cream and vanilla.
4. 4Melt the butter in the same saucepan. Let cool slightly.
5. 5Meanwhile beat the eggs and brown sugar until smooth and frothy. I do this in my stand mixer but you can also do this with a whisk.
6. 6Drizzle the melted butter into the egg mixture, while the machine is running on low. If doing by hand, keep whisking while you add the butter to get everything incorporated.
7. 7In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
8. 8Add the dry ingredients to the egg mixture, alternately with the cider/sour cream mixture, beginning and ending with the dry ingredients. Mix just until combined but don't over mix.
9. 9Pour the batter into your prepared pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out without we batter on it. Note: if you use a slightly smaller loaf pan your cake may take longer to bake.
10. 10Let the pan cool on a rack for ten minutes, then remove the cake from the pan using the parchment paper sling. Let cool for 5 more minutes.
11. 11For the sugar coating, mix the sugar with the cinnamon. Brush the outside of the cake with melted butter and coat thickly with the cinnamon sugar. I do the top first, then each side, one at a time. For the sides I cup the sugar in my hand and quickly press up against the cake. Do this a few times until you get the surface well covered.
12. 12Do not slice the cake until ready to enjoy. Store at room temperature loosely covered with foil.