Cinnamon Apple Cider Cake

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Ingredients for Cake

2 cups all-purpose flour (can substitute 1 cup of white whole wheat flour for 1 cup all-purpose flour)
2 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon allspice
1 teaspoon salt
2 small apples (about ¾ pound), peeled, cored and diced into ½-inch cubes
1 cup toasted and coarsely chopped walnuts
½ cup apple cider
½ cup maple syrup
2 large eggs
8 tablespoons (1 stick) butter, melted
1 teaspoon vanilla

Preheat the oven to 350°F.
With nonstick baking spray or butter, grease either a standard 12-cup muffin pan, an 8-inch round, a 9-inch square baking pan, a standard loaf pan or a 5-cup bundt pan.
In a medium bowl, whisk the flour, baking powder, cinnamon, allspice and salt.
Gently stir in the diced apples and chopped walnuts.
In a larger bowl, whisk together the apple cider, maple syrup, eggs, melted butter and vanilla.
Stir the dry ingredients into the wet mixture and gently combine until just mixed. Do not overmix.
Pour batter into the greased baking pan of choice.
Bake until bread is golden on top and a toothpick inserted into the center comes out clean.
Time in the oven varies depending on your choice of pan: 30 minutes for muffins and 45 minutes to 1 hour for a cake, loaf or bundt pan. Our bundt pan was done in 45 minutes.
Allow the bread to cool in the pan for 10 minutes and then remove to a rack to cool completely.