Preparation Steps

• Preheat oven to 350°F. Line the bottom of a 9x5 inch loaf pan with parchment paper, then spray it with nonstick cooking spray or grease and flour it.
• In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
• In a large bowl, stir melted butter, sugar, and sour cream or Greek yogurt. Beat in eggs one at a time, then stir in vanilla extract. Add apple cider and dry ingredients, stirring just until moistened. Pour batter into prepared pan.
• Bake for 34 to 40 minutes, until a toothpick inserted in the center comes out clean.
• While cake bakes, prepare the glaze by heating 2 tablespoons sugar and 0.33 cup apple cider in a small saucepan over medium heat until boiling. Boil for 1 minute, then remove from heat.
• In a small bowl, mix topping sugar and cinnamon.
• Cool cake in pan for 15 minutes. Loosen edges with knife and carefully remove to a cooling rack set over a cookie sheet. Brush glaze over the top with a pastry brush. Immediately sprinkle with cinnamon sugar topping. Let cool before serving.
• Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month. Slice and freeze portions in sandwich bags for best results.