Apple-Cinnamon Glazed Angel Food Cake

Place a rack at the lowest position in the oven and preheat to 375 degrees F (190 degrees C).

Prepare cake: Beat egg whites, cream of tartar, and salt in a glass, metal, or ceramic mixing bowl until soft peaks form. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until smooth and glossy and stiff peaks form. Mix in vanilla and almond extracts on low speed.

Combine confectioners' sugar and cake flour in a bowl; gently fold into the egg mixture. Pour into an ungreased, 10-inch fluted tube pan such as Bundt®.

Bake in the preheated oven until top crust is golden brown and the cracks feel dry, 35 to 40 minutes. Remove from the oven and immediately invert cake pan; let cool completely, about 2 hours.

Loosen the sides of the cake from the pan and remove onto a serving plate.

Prepare glaze: melt butter in a small saucepan. Stir in confectioners' sugar and cinnamon. Slowly add apple cider until glaze is thin enough to drizzle.