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Preheat oven to 325°F / 165°C. Generously grease and flour a 12-cup / 2.8L Bundt pan. Set aside.
In a large bowl, combine the oil, sugar, brown sugar, vanilla, hard cider, and eggs with a spoon. Stir in the grated apples.
In a separate bowl, whisk together the 2 cups / 240g all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt. Add dry ingredients to the apple mixture and mix only until it all comes together in a smooth batter.
Toss apple chunks and 1 tablespoon flour, then fold the apples into the batter.
Pour the batter into the prepared pan. Gently tap the pan on the counter several times to make sure the batter has fully settled into the nooks of the Bundt.
Bake for about 1 hour 15 minutes or until a tester comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a serving plate.
Combine all ingredients in a saucepan and bring to simmer for 2 minutes.
Drizzle with half of the glaze over the still warm cake. Save the remaining glaze to drizzle over the cake when it is fully cooled and ready to serve.
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