Use a third bowl to combine the apple cider and yogurt.
1 cup (240 ml) apple cider, ¾ cup (180 g) plain yogurt
Mix on low speed, and add the flour mixture and apple cider yogurt mixture to the butter mixture alternating between dry and wet ingredients beginning and ending with the flour mixture. Don’t overmix!
Scoop the batter into the prepared Bundt pan, and smooth into an even layer with a spatula. Bake for 45 to 50 minutes or until a skewer inserted into the center comes out mostly clean. The cake should be golden in color. Allow the cake to cool in the pan for 10 to 15 minutes before inverting and transferring to a wire rack to cool completely.
For the Cinnamon Sugar Topping:
In a small bowl, combine the granulated sugar and cinnamon.
¼ cup (50 g) granulated sugar, ½ teaspoon ground cinnamon
Use a pastry brush to apply the melted butter to the cooled cake. Sprinkle the cinnamon sugar mixture over the cake and press gently so the mixture adheres.
2 tablespoons (28 g) unsalted butter
Slice the cake and serve.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cake (serves 16) . Actual calories will vary.*Applesauce can be substituted for the yogurt.