Warm Apple Cider Cake with Pumpkin Seed Brittle

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ground cloves.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the apple cider. Mix until just combined.

Fold in the diced apples. Pour the batter into the prepared cake pan.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the pumpkin seed brittle. In a small saucepan, combine the pumpkin seeds, granulated sugar, and water. Cook over medium heat, stirring constantly, until the sugar has melted and the mixture is golden brown. Remove from heat and pour onto a greased baking sheet. Allow to cool and harden, then break into pieces.

Once the cake has cooled for 15 minutes, remove it from the pan and transfer to a wire rack to cool completely.

Serve the cake with the pumpkin seed brittle on top.