• Line a bundt cake pan like you would usually do and set aside. NOTE: For this recipe, I used my Twisted Crown Mold placed on top of a medium perforated baking sheet. Set aside.

APPLE CIDER REDUCTION

• Pour 4 cups of apple cider into a large saucepan on a medium heat.

  Bring the cider to a boil, then reduce to a medium-low heat and let it simmer until the cider is reduced to about 3/4 so you are left with about 1 1/4 cups (10.58 oz | 300 g). It will take about 30 minutes for the cider to reduce.

  Cool the cider to room temperature. Save 6.35 oz | 180 g for the cake batter and return 7.23 oz | 120 g to a small sauce pan to prepare the syrup later.

  NOTE: If making this the day before cool the cider, then refrigerate it.
  33.51 oz apple cider
  

APPLE CIDER BUNDT CAKE PREPARATION

• Preheat oven to 325℉/165℃.
• Crack the eggs into a small bowl. Set aside to bring to room temperature.
  3 eggs
• Place butter in a small sauce pan and heat on low until melted. Set aside.
  8 oz butter
• In a mixing bowl, whisk the all-purpose flour together with the baking powder, and sea salt for 30 seconds.
  13.23 oz all-purpose flour, 2 1/2 tsp baking powder, 1 tsp sea salt
  
• In a separate mixing bowl, whisk the granulated sugar together with the brown sugar, Pumpkin Pie Spice, ground cardamom until combined.
  7.05 oz granulated sugar, 5.29 oz light brown sugar, 2 tsp pumpkin pie spice, 1 tsp ground cardamom
  
• Add the warm melted butter together with the saved reduced apple cider (6.35 oz | 180 g) and whisk until well combined, about 1 minute.
  
• Add the eggs and whisk until the ingredients are well combined.
  
• Peel and grate the apples with a box grater on the side with the largest holes.

  Use your hand to squeeze the moisture out of the apples and weigh out 6.35 oz | 180 g of shredded apple.
  1 Lb apples
  
• Add the shredded apples together with the vanilla bean paste to the wet ingredients and stir together.
  2 tsp vanilla bean paste
  
• Add the flour mixture in three batches, and use a silicone spatula to stir in the dry ingredients.

  NOTE: Be sure to scrape the bottom of the bowl to ensure all ingredients are mixed in.
  
• Spoon the batter into the prepared baking pan.
  

BAKE!

• Bake for 50 minutes at 325℉/165℃. (Every oven heats differently, monitor your cake from 45 minutes). It is ready when the toothpick inserted comes out clean with little to no crumbs.

  NOTE: If using a thermometer, the temperature in the center of the cake should be about 214℉ |101℃.
  
• Once your Apple Cider Bundt Cake is out of the oven, place it on a wire cooling rack. Cool the cake in the pan for 10 minutes.

  While the cake is cooling, take a square piece of parchment paper and brush it with a light coating of vegetable oil.

  To invert the cake, place the oiled parchment paper on top of the cake, then place the cooling rack on top of the parchment paper. Invert the cake onto the parchment paper-lined cooling rack.
  

APPLE CIDER GLAZE PREPARATION

• About 15 minutes before the cake is supposed to come out of the oven, combine the remaining 7.23 oz | 120 g of apple cider reduction with the light brown sugar in a small saucepan together with the unsalted butter and vanilla bean paste.

  Bring the mixture to a simmer and let it simmer on low heat for about 5 minutes to further reduce the cider. Remove the cider from the heat.
  3 Tbsp light brown sugar, 0.53 oz butter, 1/2 tsp vanilla bean paste
  

ASSEMBLY

• Once the cake has cooled for 10 minutes, invert it onto the prepared rack. Immediately brush the entire surface of the warm cake with the apple cider glaze, using all the glaze.
  
• On a large plate, whisk the granulated sugar together with the Pumpkin Pie Spice then roll the cake in the sugar preparation. You can also scoop the sugar over if you prefer.
  2.12 oz granulated sugar, 1 tsp pumpkin pie spice
  
• Allow the cake to cool completely, about 2 hours before cutting the first slice. Enjoy! Autumn Leaves & Pumpkins Please!

  NOTE: The cake will stay fresh at room temperature for up to 2 days.