Ingredients
Scale
- 1 ½ cups apple cider (reduced to ½ cup)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- For the Coating:
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan to prevent sticking.
- Pour the 1 ½ cups of apple cider into a small saucepan. Bring to a boil over medium-high heat. Simmer until it reduces to exactly ½ cup. This should take about 15 to 20 minutes. Let it cool completely.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar together using a mixer. Beat on medium speed for about 3 minutes until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Turn the mixer to low speed. Add the dry ingredients in three parts, alternating with the reduced apple cider. Start and end with the flour mixture. Mix just until combined; do not overmix the batter.
- Spoon the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 45 to 55 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully flip it onto a wire rack.
- While the cake is still warm, whisk together the sugar and cinnamon for the coating. Brush the entire surface of the cake with melted butter, then generously sprinkle or press the cinnamon-sugar mixture all over the cake.
- Cook Time: Not specified