Ingredients
- 1/2 cup of unsalted butter, softened
- 2 large Granny Smith apples, peeled, cored, and chopped
- 1 1/2 cups apple cider
- 1/2 cup milk, at room temperature
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 3/4 cup sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, at room temperature
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- !For the Cinnamon Sugar Coating
- 6 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Instructions
Preheat the oven to 350 degrees and spray a bundt pan with baking spray.
In a medium saucepan, bring chopped apples and cider to boil over medium heat. Reduce heat to medium and simmer until apples are fork tender. About 10 to 12 minutes. Remove pan from heat, cool for a few minutes, then pulse in a food processor or blender until pureed. Measure out 1 cup apple mixture and stir in milk. Set aside for later.
In a medium bowl, combine flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon and set aside.
In a large mixing bowl, cream the butter, sugar, and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Add oil and mix well.
Add the flour mixture and apple mixture alternatively in three additions, scraping the bowl as needed and mixing after each addition.Add the vanilla and beat once more, just to combine.
Scrape batter into prepared pan. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Place the cake in its pan on a cooling rack for ten minutes before removing the cake itself to a cooling rack for at least 30 minutes.
For the Cinnamon Sugar Coating: Combine sugar, cinnamon, and nutmeg, in a small bowl. Sprinkle warm cake with cinnamon sugar, using fingers to rub it onto sides. Save some for dipping individual cake slices in if desired.
Note
Source recipes -Here-
