(photo coming soon!)
Ingredients
3 C flour
3 tsp cinnamon + ½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 eggs
1 C brown sugar
1 C sugar
1 C vegetable oil
½ C buttermilk
¼ C apple butter
2 tsp vanilla
1½ C apple juice/cider - boiled, reduced to ½ cup
1 Honeycrisp (or similar) apple, peeled & grated
¼ C butter, melted
Directions
Preheat oven to 350° F. Grease and flour a 10 inch bundt or fluted tube pan.
Whisk together dry (first 7) ingredients, including 3 tsp cinnamon.
In a separate bowl, combine eggs, brown sugar, 2/3 C white sugar, oil, buttermilk, apple butter, vanilla, and reduced apple cider.
Add half the flour mixture to the wet ingredients, stirring to combine. Toss shredded apple with remaining dry ingredients, and add to batter.
Pour into prepared pan. Bake 50-55 minutes until toothpick inserted in center comes out clean. Cool in pan about 15 minutes, then invert pan onto wire rack; cool completely.
Combine remaning sugar and ½ tsp cinnamon in a small bowl.
Brush melted butter evenly over cake; sprinkle with cinnamon-sugar mixture.
Delicious as is, or... with caramel drizzle or caramel whipped cream.
