Sweet Monkey

Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside. In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside. In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine. Add the eggs to the sugar mixture and mix on medium speed for about two minutes. Add the applesauce and vanilla. Mix to combine. With the mixer on low speed, add a third of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick. Pour the batter into the bundt pan and bake for 50-60 minutes. While cake is baking make your caramel sauce. Combine brown sugar, butter, and milk in a saucepan over medium heat, bring to a boil. Cook until thickened, 1 to 2 minutes. Remove from the heat and stir in vanilla extract. Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack. Using a pastry brush, coat the cake in butter. Combine sugar, cinnamon apple pie spice and then sprinkle onto the top and sides of the cake. To coat the sides, it’s best to fill your hand with the mixture and pat it on the cake.