Apple Cider Bundt Cake

After being in Pennsylvania last weekend where apples and apple cider donuts were abundant, I decided to search for an Apple Cider Bundt Cake and this one I from a baking blog called Tutti Dolci is a winner.  I made mine yesterday in a 
10 cup Blossom Bundt pan.  Delicious with morning coffee!

2 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
10 Tablespoons unsalted butter, at room temperature 
1 1/4 cups sugar
2 large eggs, at room temperature
1 cup apple cider (fresh, not from concentrate)
3/4 cup unsweetened applesauce
2 teaspoons vanilla extract

Topping
1/4 cup sugar
1/2 teaspoon cinnamon
2 Tablespoons unsalted butter, melted

Preheat oven to 350 degrees.  Spray a 10 cup Bundt pan generously with nonstick spray.  I use baking PAM.  Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl.

Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy.  Reduce speed to low and add eggs one at a time.  Combine apple cider, applesauce, and vanilla in a small bowl.  Beat in flour mixture in three additions, alternating with apple cider mixture (begin and end with flour mixture), just until incorporated.  

Spoon batter into prepared Bundt pan and smooth with an offset spatula.  Tap pan sharply to reduce air bubbles.  Bake for 45 to 50 minutes, until cake is golden and springs back to the touch, and a tester inserted in the center comes out clean.  Cool in pan on a wire rack for 10 minutes, carefully invert onto rack.

Place rack with cake over a piece of waxed paper.  Combine sugar and cinnamon in a small bowl.  Brush warm cake with melted butter and sprinkle generously with cinnamon sugar.  Let cake cool completely before serving.  

12 servings