1 1/2 cups apple cider
1/2 cup milk, room temperature
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1/2 cup unsalted butter, softened
3/4 cup sugar
1/2 cup packed light brown sugar
3 large eggs, room temperature
1/4 cup vegetable oil
1 tsp pure vanilla extract
6 Tbs granulated sugar
1 tsp cinnamon
1/8 tsp nutmeg
Preheat oven to 350 degrees F. Grease and flour large Bundt pan. I used Pam spray with flour.
In a medium saucepan bring apples and cider to a boil and let simmer for 10-12 minutes until apples have softened. Let cool for a few minutes and then pour into food processor or blender and pulse until pureed. Pour out one cup into bowl and add milk. Set aside for later.
In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg and set aside.
In a large mixing bowl or stand mixer cream butter, sugar and brown sugar until light and fluffy. Add eggs one at a time until well incorporated. Add oil and mix well.
Add flour mixture and apple/milk mixture alternately in three additions, scraping bowl as needed. Add vanilla and mix in only to just combine.
Add batter to prepared pan and bake for 35 to 45 minutes or until toothpick inserted into center of cake comes out clean. Mine took about 50 minutes.
Cool cake in pan on rack for about 10 minutes. Combine sugar, cinnamon and nutmeg in small bowl.
Transfer cake to cooling rack and while still warm (but not hot) sprinkle with cinnamon sugar mixture. Use fingers if needed to coat sides of cake with sugar mixture.