Preparation

• Heat oven to 350 degrees. Grease a 12 cup bundt pan with Baker’s Joy or another non-stick spray with flour.
• In a medium mixing bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
• In the bowl of a stand mixer, beat together the butter, brown sugar, and sugar on medium speed until lighter in color and fluffy, scraping the bowl occasionally. This will take 3-5 minutes.
• Add the eggs, one at a time, beating well and scraping the bowl after each addition. Beat in the vanilla extract.
• Add the flour mixture in three additions, mixing on low speed until incorporated. With the mixer running on the lowest speed, add the cider in a slow stream, and mix until combined. Scrape the bowl well.
• Scrape the batter into the prepared bundt pan and bake for 40-50 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before inverting onto a plate.
• While the cake is baking, add the 2 cups of cider to a small saucepan over high heat. Bring the cider to a boil, then reduce heat to a low boil and continue to cook, stirring every 10 minutes for about 30 minutes, until thickened to around ⅓ cup. Stir in the butter until melted.
• In a bowl whisk together the sugars and cinnamon. While the cake is still warm, brush the cider mixture all over the outside. Sprinkle the top with sugar, then press additional sugar onto the sides.
• Serve warm or at room temperature.