Apple Cider Donut Pound Cake

Directions

1. Preheat the oven to 350°F. Lightly grease a 9x4-inch loaf pan with cooking spray. In a small saucepan over medium heat, bring 1 1/2 cups of apple cider to a boil. Stir occasionally and let it boil until it reduces to 3/4 cup, about 12 to 15 minutes. Remove from heat and allow to cool.
2. In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of kosher salt.
3. In a large bowl, whisk together 1/2 cup of melted unsalted butter, 1/2 cup packed light brown sugar, and 1/2 cup granulated sugar. Add 1 large egg and whisk until well combined. Stir in the cooled reduced apple cider and 1 teaspoon of pure vanilla extract. Add half of the dry ingredients and whisk until just a few streaks of flour remain. Mix in 1/3 cup of whole milk, then add the remaining dry ingredients and whisk until just combined. Pour the batter into the prepared pan and smooth the top.
4. Bake the cake until a tester inserted in the center comes out with only a few moist crumbs attached, 55 to 60 minutes. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack.
5. On a large plate, combine 1/4 cup of granulated sugar and 2 teaspoons of ground cinnamon.
6. While the cake is still warm, brush the top and sides with 2 tablespoons of melted unsalted butter. Place the cake in the cinnamon sugar and roll it around to coat evenly. Let the cake cool completely before slicing.