Apple Cider Bundt Cake

1 In a small saucepan, simmer 1 cup of apple cider over medium heat until it reduces to ½ cup, about 10–15 minutes. Set aside to cool slightly.
2 Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan very well with butter or nonstick spray, making sure to get into every crevice, then lightly dust with flour.
3 In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
4 In a large bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in the applesauce and reduced apple cider.
5 Add the dry ingredients to the wet and mix just until combined. Don’t overmix — you want a soft, tender crumb.
6 Pour the batter into the prepared Bundt pan and smooth out the top. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack.
7 Once the cake is warm (not hot), brush it all over with melted butter. In a small bowl, combine the granulated sugar and cinnamon, then generously sprinkle and pat it onto the cake until fully coated.