Ingredients
- 1 ¼ cups apple cider (reduced to ¾ cup)
- Butter and flour for greasing the pan
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ cup sour cream
- ½ cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
- ¼ cup unsalted butter, melted (for coating)
Instructions
- In a saucepan over medium heat, simmer the apple cider until reduced to ¾ cup. Let cool.
- Preheat oven to 350°F. Grease a 10–12 cup Bundt pan thoroughly with butter and dust lightly with flour. Tap out excess.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (3–5 minutes).
- Mix in vanilla extract. Add eggs one at a time, beating well after each addition.
- Mix in sour cream and cooled apple cider reduction on low speed until combined.
- Gradually add the flour mixture about ½ cup at a time, mixing just until smooth.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool further.
- Mix the cinnamon and sugar together in a small bowl. Melt the butter separately.
- While the cake is still slightly warm, brush with melted butter and generously sprinkle or press on the cinnamon sugar coating.
Notes
- Storage: Store at room temperature for 2–3 days, or in the fridge for up to 5 days in an airtight container.
- Freezing: Freeze whole or sliced cake (without coating) for up to 2 months. Wrap tightly in plastic wrap and foil.
- Make Ahead: Best made a day in advance as flavor improves with time.
- Tip: Use a fine mesh sieve to evenly dust flour over the greased Bundt pan.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 436
- Sugar: 37g
- Sodium: 121mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
