INSTRUCTIONS
1 Add the cider and chopped apple to a medium saucepan set over
medium-high heat and bring the cider to a boil.
2 Reduce the heat to medium and simmer until half of the cider has been
absorbed and the apples can be smashed easily with a fork, about 15
minutes.
3 Remove the saucepan from the heat, and allow to cool for 5 minutes.
Pour the mixture into a food processor or blender and blend until pureed
and smooth.
4 Measure out 1 cup of the cider mixture and add to a large measuring
cup, along with the milk and vanilla extract. Stir with a fork to combine.
5 Preheat the oven to 350 degrees F and position a rack in the middle of
the oven. Grease a 10-cup Bundt pan with non-stick spray and dust all
over with flour, tapping out the excess.
6 In a medium bowl, whisk together the flour, baking powder, baking
soda, salt, nutmeg, cinnamon, and cloves.
7 In the bowl of standard electric mixer fitted with the paddle attachment,
beat the butter, granulated sugar, and brown sugar on medium speed until
light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating
well after each addition. Scrape down the sides of the bowl with a rubber
spatula as needed. Add in the oil, and beat to combine, about 1 minute.
8 Lower the mixer speed to low, and add the flour mixture in three
batches, alternating with the cider-milk mixture, beginning and ending
with the dry ingredients. Mix only until incorporated and scrape down the
sides of the bowl with a rubber spatula as needed. After the last addition,
increase the speed to medium and beat for about 20 seconds to fully
combine.
9 Scrape the batter into the prepared pan. Bake the cake until the top is
golden brown and a tester inserted into the center comes out clean, about
45 minutes. Transfer the cake to cooling rack set over a baking sheet and
let it cool in the pan for 10 minutes, then invert directly onto the cooling
rack.
10 While the cake is still warm, combine the granulated sugar and
cinnamon to make the topping. Brush the warm cake with melted butter
and sprinkle with the cinnamon sugar, using your fingers to rub it onto the
sides.
