BATTER
1/2 c. butter at room temperature
1/2 c. buttermilk
1 1/2 c. apple cider
3/4 c. granulated sugar
1/2 c. brown sugar
3 eggs
1/4 c. canola oil
1 tsp. vanilla
1 Granny Smith and 1 gala apple, peeled, cored and cut into cubes
2 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
COATING
6 tbsp. granulated sugar
2 tsp. cinnamon
Preheat oven 350 F.
Heat cider in a saucepan.
Add apples and cook for 10-15 minutes, until apples are soft.
Smash apples using the back of a spoon, and allow to cool for 10 minutes.
Sift together dry ingredients and set aside.
Cream butter; add sugars and mix for 1-2 minutes.
Add eggs and vanilla and continue mixing for another minute. In a separate bowl, mix together cooled cider apple mixture with milk.
Stir into batter until everything is incorporated.
Add dry ingredients to the batter a little at a time, mixing well between each addition.
Transfer batter to a bundt pan that has been sprayed with cooking spray and bake for 40-50 minutes.
Remove cake from oven and allow to cool for 10-15 minutes.
Invert cake into a wire rack.
Mix together cinnamon and sugar for coating.
Apply mixture to warm cake by hand and allow to cool completely before serving.
Perfect cake for fall!
