Ingredients
Step by Step Directions
- Preheat the oven to 350°F. Generously coat a smaller 6-cup Bundt pan with butter or nonstick baking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom.
- In a separate bowl, combine the apple cider and applesauce. Whisk until smooth and set aside.
- In a large mixing bowl, beat the butter, oil, and brown sugar until light and fluffy (about 2–3 minutes). Add the eggs and vanilla extract, mixing well until fully incorporated.
- Gradually add the dry ingredients and apple mixture to the creamed butter mixture in alternating additions: Start with ⅓ of the flour mixture, then add ⅓ of the apple mixture. Mix gently.Repeat this step two more times, ending with the remaining apple mixture. Stir just until combined—do not overmix.
- Pour the batter into the prepared Bundt pan. Tap the pan lightly on the counter to release any air bubbles.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely. While the cake is still warm, brush it all over with the melted butter.
- In a small bowl, mix the sugar and cinnamon. Sprinkle or pat the mixture all over the cake for a crackly sweet crust.
Nutrition
The provided nutrition information is an estimate and not guaranteed, and that the reader is responsible for verifying ingredients for allergies and dietary needs
