Makes 1

Ingredients

Cake

• 2 cups apple cider
• 2 cups unbleached all-purpose flour
• 1 cup Red Fife flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons apple pie spice mix
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 3/4 cups sugar
• 3/4 cup extra-virgin olive oil
• 2/3 cup buttermilk, room temperature
• 3/4 cup unsweetened applesauce
• 2 teaspoons pure vanilla extract
• 3 large eggs, room temperature

Coating

• 2 Tablespoons butter, melted
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon Baobab fruit powder (optional)

Method

1. Add the apple cider to a medium pan, and over a medium heat boil to reduce to 1/3 cup quantity. Remove from heat and allow to cool
2. Preheat oven to 350 degrees
3. Prepare a 12-cup bundt pan by liberally spraying with baking spray, or generously grease with butter and flour. Pay special attention to all those crevices and folds
4. In a large bowl, whisk together both flours, baking powder, cinnamon, baking soda, and salt
5. In separate bowl, whisk together sugar, cooled cider concentrate , oil, applesauce, vanilla, and eggs
6. Add egg mixture to flour mixture; whisk until combined, making sure there are no flour pockets
7. Transfer batter to prepared pan, and bake for 45- 50 minutes, until a tester inserted in center comes out clean
8. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes
9. While the cake cools make the coating. Mix together remaining sugar, cinnamon and Baobab fruit powder
10. After 15 minutes, turn the cake out onto a cooling rack set over some baking parchment
11. Brush with melted butter, then sprinkle liberally with the sugar coating. Let cool completely before serving