Baking Instructions

• Preheat oven to 325°F. Spray a 9×5 loaf pan and line with parchment paper.
• Put the cider in a small saucepan and bring to a boil. Boil for about 10 minutes, or until reduced to ½ cup.
• Pour cider into a small bowl and set aside to cool slightly. Stir in sour cream and vanilla.
• Melt the butter in the same saucepan. Let cool slightly.
• Beat the eggs and brown sugar until smooth and frothy.
• Drizzle the melted butter into the egg mixture while mixing on low.
• In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Add dry ingredients to egg mixture alternately with cider/sour cream mixture, beginning and ending with dry ingredients. Mix just until combined.
• Pour the batter into the prepared pan and bake for about 55 minutes, or until a toothpick comes out clean.
• Let the pan cool on a rack for ten minutes, then remove the cake and let cool for 5 more minutes.
• Mix sugar with cinnamon and brush the outside of the cake with melted butter, coating with the sugar mixture.
• Do not slice the cake until ready to enjoy. Store at room temperature loosely covered with foil.