In a large bowl, sift in the flour and then add brown sugar, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk until everything is combined.

In a medium bowl whisk together apple cider, applesauce, oil, eggs, and vanilla.

Gradually stir the wet mixture into the flour mixture, mixing until just combined. Avoid overmixing. Overmixing your batter can produce a tough and dry cake.

Preheat the oven to 350°F and spray a bundt pan with non-stick spray, or spread some butter as I do, and then dust with flour.

Pour the batter into the prepared pan. 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. I place a piece of Parchment Paper (Baking Sheets) to prevent a mess when coating the cake.

Once the cake has slightly cooled (about 30 minutes), proceed to make the coating and topping.

In a small cup or mixing bowl, combine the melted butter and apple cider. In another bowl, combine the cinnamon and sugar. Brush the butter and apple cider mixture over the entire cake with a pastry brush. Let it set for just a minute.

Then, sprinkle the cinnamon and sugar combination, pressing it into every inch of the cake. It’s the perfect final touch.

You can use other baking pans to make this cake. However, I like the bundt or tube pan, because of the hole in the center to resemble a huge donut!

This Apple Cider Bundt Cake is not only super easy, it’s moist, tender and loaded with delicious apple flavor. I hope you enjoy this cake as much as we do. Happy Baking!