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Preheat your oven to 350°F.
Prepare your Bundt pan by spraying with a non-sticking cooking spray, coconut oil or butter. Coat lightly with flour. Dump out any excess flour. Set aside.
Combine 50g (¼ cup) sugar and ½ tsp cinnamon and ½ tsp apple pie spice in a small bowl. Set aside.
In a large bowl, whisk together the dry ingredients, flour, baking powder, baking soda, salt, cinnamon and apple pie spice.
In a large bowl or the bowl of a stand mixer, whisk or beat until well combined sugar, brown sugar, applesauce, apple cider, eggs, oil, sourdough starter and vanilla extract.
Add the dry ingredients to the wet ingredients and mix by hand or on low speed until just combined. Don’t be tempted to over mix your batter! Note: you can long ferment your batter in the fridge at this point. Bring to room temperature before baking.
Pour the batter into your prepared Bundt pan. Smooth and even out your batter if needed.
Bake in your preheated oven for 45-55 minutes or until a toothpick or skewer comes out clean.
Let the baked cake cool for 10 minutes and then invert the cake onto a wire rack, plate or serving platter.
Brush the warm cake with melted butter or coconut oil and sprinkle with the cinnamon sugar. Let the cake cool completely before cutting and serving. Enjoy!