2 ½ cups (385g) Cascade Milling Organic Whole Wheat Flour

4 Tbsp (16g) cornstarch

2 ½ tsp (11.5g) baking powder

1 tsp (4.6g) baking soda

1 tsp (6g) salt

1 tsp ground cinnamon

½ tsp nutmeg

1.5 cup (120g) apple cider

1 cup (244ml) buttermilk

1 cup unsalted butter (227g), melted

4 large eggs (200g)

Sweet topping:

¼ cup (50g) granulated sugar

3 Tbsp (42g) unsalted butter, melted

½ tsp ground cinnamon

1. Preheat up the oven to medium heat (325°F or 190°C). Spray or butter generously a large Bundt cake pan.

2. Reduce the cider by putting it in a saucepan and bringing it to a gentle boil. Let evaporate till there is ¾ cup left. Let it cool and mix it with the buttermilk.

3. Melt the butter and let it cool.

4. In a large bowl, whisk the eggs with the brown sugar and the vanilla until it gets lighter in color and form a ribbon when lifted with a spatula.

5. Add the melted butter to the egg mixture until homogeneous.

6. Mix the Cascade Milling Organic Whole Wheat flour with all the dry ingredients: baking powder and soda, salt, cinnamon, nutmeg, and cornstarch.

7. Mix the dry blend with the egg mixture until fully incorporated.

8. Pour the batter into the greased Bundt cake pan and bake for 60min or until an inserted toothpick comes out clean.

9. Let the cake cool for 10 min. Flip it on a cooling rack.

10. Brush the outside of the cake with the melted butter and coat the cake with the sugar and cinnamon blended together.

11. Store in an airtight container to preserve the moist texture.