For The Apple Cider Bundt Cake
3/4 cup unsalted butter, softened
2/3 cup Brown Sugar
2/3 Organic Cane Sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
2 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ground Ginger
1 cup Apple Cider
2/3 cup applesauce
For The Cinnamon Sugar Coating
4 Tablespoons unsalted butter, melted
½ cup Organic Cane Sugar
2 teaspoons Cinnamon
Pinch of salt
Preheat the oven to 350°F and generously grease a standard size bundt pan.
Place the softened butter, Baker’s Corner Brown Sugar and Simply Nature Organic Cane Sugar In a stand mixer fit with the whisk attachment. Beat on high speed until light and fluffy, about 3 minutes.
Scrape down the bowl and add the vanilla extract and eggs, one at a time, beating well between each addition.
In a separate bowl combine the applesauce and apple cider, mixing to combine. Set aside.
In another bowl, mix together the flour, baking powder, baking soda, salt and Stonemill spices.
Alternate adding the dry ingredients and the apple cider mixture to the butter mixture in 3 additions, beginning and ending with the dry ingredients. The batter will be thick. Spoon the batter into the prepared pan, spreading it in an even layer. Bake at 350°F for 50 to 60 minutes or until it springs back to the touch and a knife inserted into the middle comes out mostly clean.
Allow the bundt cake to cool for 20 minutes before turning it out of the pan onto a wire rack.
While the cake cools, mix together the cane sugar, cinnamon and salt. Brush the cooled cake with the melted butter and sprinkle the cinnamon sugar to coat the outside. Enjoy warm!
Prep Time: 10 MINUTES
Cook Time: 50 MINUTES
Total Time: 1 HOUR
YIELD: 16 SERVINGS