Preparation

• Preheat the oven to 350F and coat the inside of a 10-cup bundt pan with nonstick spray and dust with a light layer of flour.
• In a large bowl, sift in the flour and then whisk together with the brown sugar, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
• In a medium bowl whisk together all of the wet ingredients (apple cider, applesauce, oil, eggs, and vanilla).
• Pour the wet into the dry and use a whisk to gently combine.
• Pour the batter into the prepped bundt pan and bake for 40-45 minutes or until a toothpick in the center comes out clean.
• Allow the cake to cool for 15 minutes then turn it out onto a cooling rack.
• Once it has cooled slightly (about 30 minutes), prep the coating.
• Mix together the melted butter and apple cider in a small cup or bowl. Do the same for the cinnamon and sugar in another bowl.
• Brush the butter and apple cider mixture over the entire cake with a pastry brush, using up every last drop.
• Quickly switch to the cinnamon sugar and press it into every inch of the cake.
• Drizzle on the apple cider glaze before serving. Mix the two ingredients together, adding one teaspoon of apple cider at a time until you reach the perfect consistency. It should be pourable but not too thin.
• Enjoy!