Ingredients:
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, melted, divided
- 3 cups all-purpose flour
- 2 1/4 cups fresh apple cider
- 3/4 cup unsweetened applesauce
- 2 tsp. pure vanilla extract
- 2 large eggs plus 1 large egg yolk
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/4 tsp. kosher salt
- 3/4 tsp. ground nutmeg
- 3/4 tsp. ground ginger
- 1/8 tsp. ground allspice
- 1/2 cup packed light brown sugar
- 1 1/4 cups granulated sugar, divided
- 2 tsp. ground cinnamon, divided
Directions:
1. Preheat oven to 325°F with the rack in the middle position. Butter and flour a 12-cup Bundt pan.
2. Bring apple cider to a boil in a medium saucepan over medium-high heat. Reduce to a simmer and cook until cider is reduced to 1 cup and 2 tablespoons, 10 to 15 minutes. Transfer 1 cup to a bowl and let cool slightly, about 5 minutes. Whisk in applesauce, vanilla, whole eggs, egg yolk, and 1 cup butter.
3. Whisk together flour, baking powder, baking soda, salt, nutmeg, ginger, allspice, brown sugar, 1 cup granulated sugar, and 1 1/2 teaspoons cinnamon in a separate bowl. Add applesauce mixture and whisk just until combined.
4. Transfer batter to prepared pan. Bake until a wooden pick inserted into the center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack and cool 15 minutes. Run a paring knife or small offset spatula around edges and center of cake. Invert cake onto wire rack.
5. Stir together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a bowl. Stir together remaining 2 tablespoons butter and 2 tablespoons reduced cider in a separate bowl. Brush warm cake all over with butter mixture and sprinkle top and sides with cinnamon sugar. Let cool completely before serving, about 2 hours.