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Preheat oven to 325 degrees. Grease a bundt pan.
In the bowl of your stand mixer, beat together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, until well combined.
In a medium bowl, combine the dry ingredients.
Combine the cider and vanilla.
Add dry ingredients alternately with the cider and mix until well blended.
Pour into the greased bundt pan and bake for 70 minutes or until a toothpick inserted in the center comes out clean.
Cool for 20 minutes in the pan before removing to a cake stand or plate. Cool completely before icing.
While the cake is baking, bring the cider to a boil over medium heat, reduce heat to low, and simmer for 15 minutes or until reduced down to ¼ cup of cider.
Stir in the butter, cinnamon, and salt. Transfer to a small bowl and let cool while the cake is baking/cooling.
Add the powdered sugar to the cider and whisk to combine. For a thicker consistency that will hold it's shape/color better after drizzling on the cake, whisk in up to ½ cup more powdered sugar. If the glaze is too thin it will melt into the cake (still delicious but not as pretty), but if you add too much powdered sugar it gets pretty sweet (not a terrible thing, it's dessert and you can balance it with a dash more of salt if needed).