Team Pumpkin Spice or Apple Cider? I am apple cider all the way. Don’t get me wrong I love a good pumpkin pie more than anything but pumpkin pie flavored foods that shouldn’t be pumpkin pie flavored just don’t sit well with me. When I was little my father worked in an old-fashioned cider mill, before pasteurization became a thing. I grew up on this. We froze gallons of cider every year to have all winter long. To this day I am apple cider all the way.
Verdict: This was a delicious and simple cake for the kids to make. Nice enough to serve for a fall brunch or dessert for a football game day. The apple and extra spices make a nice addition to a simple boxed cake mix.
1 1/4 cups apples, peeled and shredded (I used a box grater)
3 tablespoons butter, melted
1/4 cup sugar
1 teaspoon ground cinnamon
Heat oven to 350 degrees. Grease and flour a bundt pan.
In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes.
Stir in apples. Pour into prepared pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes to cool. Loosen cake from pan and move to cooling rack.
Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely.