Reduce the Apple Cider: Pour 1 1/2 cups of fresh apple cider into a small saucepan over medium heat. Simmer gently for 15-18 minutes until reduced down to exactly 1/2 cup of deep amber syrup. Remove from heat and allow to cool to room temperature (this concentrates the apple flavor immensely).

Prep Oven & Bundt Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 10 to 12-cup standard bundt pan with baking spray (with flour) or brush with melted butter and dust with flour, tapping out excess.

Whisk Dry Ingredients: In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, nutmeg, and allspice until evenly blended.

Cream Butter & Sugars: In a large stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the softened butter, granulated sugar, and light brown sugar on medium-high speed for 3-4 minutes until pale, light, and fluffy.

Add Eggs & Flavorings: Beat in the room temperature eggs one at a time, incorporating fully after each. Stir in pure vanilla extract, smooth applesauce, and the cooled 1/2 cup concentrated apple cider reduction until combined.

Fold Batter & Bake: Add the dry flour mixture in two additions on low speed, mixing just until no flour streaks remain (avoid overbeating to keep the crumb delicate). Spoon the thick batter into the prepared bundt pan and smooth the top. Bake at 350°F (175°C) for 42 to 48 minutes, until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.

Cool & Invert: Allow the cake to cool in the pan on a wire rack for 10 minutes. Invert the warm cake onto a wire cooling rack set over a parchment-lined baking sheet.

Coat in Cinnamon Sugar: In a shallow bowl, whisk together 3/4 cup granulated sugar and 1 1/2 tablespoons ground cinnamon. Using a pastry brush, generously brush the warm cake all over with melted butter, then immediately sprinkle and press the cinnamon sugar across all sides and ridges until heavily coated. Slice warm and enjoy!