I actually had every intention of baking an Apple Cinnamon Sponge Cake. Sponge cakes are light and fluffy, and supposedly super simple with only four ingredients: eggs, sugar, flour, and baking soda.
Well, I messed up – or, let’s just say the sponge cake took a bit of a different turn.

This cake is definitely still spongey, but the hope of a beautiful bundt cake presentation did not ensue.

I added the instant apple cider power (aiming for the deliciousness of the cookies I made a few weeks ago). That was problem #1. Then, I really felt like the mixture needed a little oil and also a touch of tang from buttermilk. Those were problems #2 and #3, which eventually led to the major problem – the cake not releasing from the pan.

So, instead of a beautiful sponge cake and bundt cake, I developed this into a scoopable crumble cake. And, it’s super delicious with vanilla ice cream!

Apple Cider Crumb Cake

6 large eggs
2 cups instant apple cider mix
1 cup white sugar
1 cup all purpose flour
1 cup pecans, chopped
2 Tbs. oil
2 Tbs. buttermilk
1/2 tsp. baking powder

Preheat the oven to 350 degrees.

Thoroughly grease and flour a bundt cake pan.

Using a stand mixer, beat the eggs on medium for 12 minutes.

Once light and fluffy, whisk in the remaining ingredients.

Bake for about 40-45 minutes, until a toothpick inserted comes out clean.

Cool before inverting.

IF you have the same luck that I had, simply scoop out the tasty insides that baked into a spongy crumb and serve with vanilla ice cream.