Preparation

• Bring cider to a boil in a small saucepan. Reduce to simmer and cook until reduced by half, about 10-15 minutes. Cool slightly before using.
• Position rack in middle of oven. Preheat to 325 degrees. Butter an 8x4-inch loaf pan.
• In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a small bowl, whisk together the sour cream, ½ cup of reduced cider, and vanilla until smooth.
• In the bowl of a stand mixer fitted with the whisk attachment, beat together the eggs and sugar on medium speed until frothy and pale yellow - about 2 minutes.
• Reduce speed to low and slowly pour in the melted butter. Whisk until fully combined.
• Add about ⅓ of the dry ingredients to the bowl of the stand mixer, and whisk until smooth. Add ½ the sour cream mixture and whisk until smooth. Repeat, ending with the last ⅓ of the dry ingredients.
• Transfer the batter to the prepared loaf pan. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean.
• Place the loaf pan on a wire rack and poke all over the top with a toothpick. Spoon over the remaining ¼ cup reduced cider and cool for 10 minutes.
• Run a butter knife around the perimeter to loosen the loaf, and invert to release.
• Combine the sugar, cinnamon, and salt for the coating. Brush the loaf with melted butter and sprinkle with cinnamon sugar, using parchment paper to coat all sides.
• Cool completely on wire rack.
• Can be enjoyed warm or at room temperature. Will keep for up to 5 days at room temperature wrapped tightly in plastic wrap.