8 Tbsp. Unsalted Butter, softened
1 1/2 Cups Apple Cider
1/2 Cup Sour Cream
1 Tsp. Vanilla Extract
1 1/4 Cups All Purpose Flour
4 Tbsp. Corn Starch
1 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Tsp. Kosher Salt
1 Tsp. Ground Cinnamon
1/2 Tsp. Nutmeg
2 Large Eggs
3/4 Cup Granulated Sugar
Topping
1/4 Cup Granulated Sugar
1/2 Tsp. Cinnamon
1/4 Tsp. Nutmeg
1 Tbsp. Butter
2 Tbsp. Apple Cider
Preheat your oven to 325 degrees Fahrenheit. Spray your loaf pan with nonstick spray.
In a small pot reduce the apple cider for 10 minutes. Let cool completely. Set 1/4 Cup reduced cider aside.
In a bowl, combine the remaining apple cider, sour cream, and vanilla extract, mix to combine and set aside.
In a large bowl, sift together the all purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
In a large bowl, add in the butter, and granulated sugar. Using an electric whisk. Mix until light and fluffy about 2 minutes. Add in the eggs one at a time and mix until incorporated. Add in half of the sour cream mixture and combine, add in half of the flour mixture and combine. Add in the remaining sour cream mixture and combine, add in the remaining flour mixture and combine.
Pour into your prepared loaf pan and set on a rimmed baking sheet. Bake for 60-80 minutes or until a toothpick inserted into the center comes out clean.
Transfer the pan to a wire rack and poke the top of the cake all over with a tooth pick. Spoon 3 Tbsp. of the reserved reduced apple cider all over. Let cool for 10-15 minutes.
In a small bowl combine the toppings, sugar, cinnamon, nutmeg stir to combine, set aside. Melt together the 1 tbsp. butter and apple cider.
Remove cake from pan and brush with the warmed butter mixture over the top and side of the cake. Sprinkle generously with the sugar mixture.
Serve and enjoy.