• Heat your oven to 350°F and position a rack in the middle. Get a 10-cup bundt pan ready (don’t grease it just yet).
• Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl. Put it aside.
• In a glass measuring cup, whisk together apple cider and applesauce (or apple butter). Set this aside as well.
• In a stand mixer with the paddle attachment, beat butter, oil, granulated sugar, and brown sugar for 2 minutes.
• Add eggs and vanilla, mix until combined, and scrape the bowl as needed.
• Gradually mix in the flour in three parts and the apple cider in two parts, starting and ending with flour. Beat well after each addition.
• Gently stir the batter with a rubber spatula, but don’t overmix.
• Grease a 10-cup bundt pan well (baking spray with flour works great).
• Pour the batter into the pan and spread it evenly.
• Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the pan on a wire rack for 15 minutes. After cooling, carefully flip the cake onto the rack.
• Place a large piece of parchment or foil under the rack and add the topping while the cake is still warm.

Topping:

• Mix sugar and cinnamon together.
• Brush or dab melted butter onto the cake, then sprinkle with cinnamon sugar (do this in about three sections).
• Tilt the rack slightly to get the sugar into all the nooks, and gently press the sugar into any tricky spots.
• Be careful as the warm cake is delicate. Let it cool completely before slicing and serving.