-
Preheat your oven to 350 degrees and grab a 10-12 cup bundt pan and set it aside.
-
In a medium bowl, stir together the flour, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and baking soda, and set this mixture aside. In another medium bowl, stir together the apple butter, buttermilk, apple cider, oil, and vanilla extract, and set that mixture aside as well.
-
In a large bowl, beat together the butter, brown sugar, and white sugar until well combined and fluffy, about 3-4 minutes. Then add in the eggs one at a time and mix until well combined. Add in the flour mixture and the apple butter mixture in alternating additions, starting and ending with the flour mixture. I like to do 3 flour additions with 2 additions of the wet ingredients between those. The batter should be thick and fairly smooth. Be sure to use a spatula to make sure no bits of flour are left behind in large pockets.
-
Generously grease your bundt pan right before pouring in your cake batter. Bake the cake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs on it.
-
Cool the cake for about 20 minutes in the pan before inverting it onto a plate to cool fully. Once the cake has cooled, add the topping.