For the topping: 4 tablespoons melted butter, 1/2 cup granulated sugar, and 1 tablespoon cinnamon
Instructions
In a small saucepan over medium heat, simmer the apple cider until it has reduced from 1.5 cups down to just 1/2 cup. This should take about 15 to 20 minutes. Set it aside to cool completely before using it in the batter.
Preheat your oven to 350 degrees Fahrenheit. Generously grease a 10-cup Bundt pan or a standard tube pan with butter or non-stick cooking spray. Be sure to get into all the crevices of the pan to ensure the cake releases easily after baking.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
Using a stand mixer or hand mixer, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This usually takes about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition, then stir in the alcohol-free vanilla.
Reduce the mixer speed to low. Gradually add the dry ingredients in three parts, alternating with the reduced apple cider and the Greek yogurt. Start and end with the flour mixture. Mix only until just combined, as over-mixing can make the cake tough.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a wire rack.
While the cake is still warm, brush the entire surface with the melted butter. In a small bowl, mix the granulated sugar and cinnamon together. Generously sprinkle or press the cinnamon sugar mixture onto the buttered cake until it is fully coated, mimicking the look and taste of a fresh donut.
