Ingredients
Scale
- 2 cups all-purpose flour (you can substitute with whole wheat pastry flour for a nuttier flavor)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (or use coconut oil for a dairy-free twist)
- 1 cup granulated sugar (brown sugar works beautifully for added depth)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup apple cider (fresh or store-bought, preferably unsweetened)
- 1/2 cup sour cream or Greek yogurt (helps keep the cake moist; can substitute with applesauce for a lighter version)
- Optional: cinnamon sugar for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch bundt or tube pan generously with butter and lightly dust with flour to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This dry mix is where the warm spice notes start to build, reminding me of Mama Lou’s careful hand when she measured her spices.
- In a large bowl, beat the softened butter and sugar until fluffy and light in color, about 3-4 minutes. I always think of the laughter and chatter filling the kitchen as Ouma and I stirred the batter, stealing tastes along the way.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Alternately add the dry ingredients and apple cider to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined.
- Fold in the sour cream or Greek yogurt until the batter is smooth and creamy. This step is my secret for a tender crumb that Mama Lou would have nodded approvingly at.
- Pour the batter evenly into your prepared pan, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last 10 minutes—every oven is different, and I’ve learned that patience is part of the process.
- Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then turn out onto a wire rack to cool completely.
- If you like, sprinkle the top generously with cinnamon sugar while the cake is still warm, adding that classic donut finish. This little touch always makes me smile, imagining Mama Lou’s cinnamon sugar jar sitting on her kitchen counter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
