1. Reduce the Apple Cider

Pour the 2 cups of apple cider into a saucepan and bring it to a gentle simmer over medium heat. Allow it to cook down until it’s reduced to 1 cup, which will take about 10-15 minutes. This step intensifies the apple flavor. Set aside to cool.

2. Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt. This ensures the spices and leavening agents are evenly distributed.

3. Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. This step is crucial for creating a tender crumb.

4. Add the Eggs and Vanilla

Beat in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until smooth.

5. Alternate Adding Dry Ingredients and Liquids

With the mixer on low speed, add half of the dry ingredient mixture, followed by half of the reduced apple cider and buttermilk. Repeat this process, mixing just until combined. Be careful not to overmix, as this can make the cake dense.

6. Bake the Cake

Grease and flour a 10-cup bundt pan, then pour the batter evenly into the pan. Smooth the top with a spatula. Bake in a preheated 350°F (175°C) oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

8. Coat with Cinnamon Sugar

Brush the entire cake with melted butter. In a small bowl, mix granulated sugar and cinnamon, then sprinkle it generously over the cake, pressing gently to adhere.

9. Serve and Enjoy!

Slice and serve warm or at room temperature. Pair it with a hot cup of apple cider or coffee for the ultimate cozy treat.