Ingredients
For the Cake:
- 1½ cups apple cider
- ½ cup unsalted butter, melted (plus more for greasing)
- 1 cup granulated sugar
- ½ cup brown sugar (light or dark)
- 3 large eggs
- ½ cup sour cream (or Greek yogurt)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- 4 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a small saucepan, simmer the apple cider over medium heat until reduced to about ¾ cup. This takes about 10–15 minutes. Let cool.
- In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, sour cream, vanilla, and the reduced apple cider.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared Bundt pan. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack.
- While the cake is still warm, brush it with the melted butter. Mix the cinnamon and sugar together and sprinkle it generously over the cake, pressing lightly so it adheres.
- Cool completely before slicing and serving.
Let me know if you’d like a glaze version or mini donut muffins instead!