Apple Cider Donut Loaf Cake

Preheat oven to 350°F. Lightly grease a standard loaf pan with cooking spray and line it with parchment paper to create a sling hanging over the 2 long sides.
Reduce Apple Cider: Add the apple cider to a small saucepan over low heat, bring to a simmer, and allow the liquid to reduce by half, for about 10 minutes. You should end up with ½ cup or 120 mL of apple cider. Set aside to cool.
Apple Cider Cake: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Whisk in the eggs and vanilla until incorporated.
Whisk together the flour, baking powder, baking soda, salt, and spices in a separate bowl. Add the dry ingredients plus the sour cream to the mixing bowl and whisk together until mostly combined. Stream in the cooled, reduced cider while whisking, until fully incorporated.,
Pour the cake batter into the prepared pan and spread out evenly. Bake at 350°F for 42-46 minutes, or until the center of the cake springs back to the touch (or a toothpick comes out mostly clean). Allow the cake to cool in the pan for at least 10-15 minutes.
Once the cake has cooled slightly, carefully remove it from the pan and place it on a sheet of parchment paper.
Cinnamon Sugar Coating: Combine the sugar and cinnamon. Brush the melted butter all over the top and sides of the cake then add the cinnamon sugar mixture, generously coating the entire cake.
Slice and serve the cake warm or at room temperature.