INSTRUCTIONS

1. For the cake, position rack in the center of oven. Preheat to 350°F.
2. Generously butter a 12-cup Bundt pan. Set aside.
3. In a medium bowl, sift the flour with baking powder, soda, spices, and salt. In a small bowl, whisk apple cider with sour cream until smooth. Set aside.
4. Using a stand mixer fitted with the paddle, beat butter with sugars on medium speed until very light and fluffy, about 2 minutes. Add eggs, one at a time, scraping down sides if needed, just until combined. Add vanilla extract. Add flour-mixture to butter-mixture in three parts, alternating with apple cider-mixture in two parts. Scrape batter into prepared pan; smooth top.
5. Bake in the center of the oven until a tester inserted into the center of the cake comes out clean, approximately 45 to 50 minutes. Transfer to a wire rack to cool, 10 minutes. Turn out onto rack and let cool completely, about 1 hour. Transfer to a cake plate.
6. For the cinnamon sugar, stir icing sugar with cinnamon in a small bowl. Transfer to a sieve and sift overtop of cooled cake. Serve immediately.