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Preheat the oven to 350F and coat the inside of a 10-cup bundt pan with nonstick spray and dust with a light layer of flour.
In a large bowl, sift in the flour and then whisk together with the brown sugar, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a medium bowl whisk together all of the wet ingredients (apple cider, applesauce, oil, eggs, and vanilla).
Pour the wet into the dry and use a whisk to gently combine.
Pour the batter into the prepped bundt pan and bake for 40-45 minutes or until a toothpick in the center comes out clean.
Allow the cake to cool for 15 minutes then turn it out onto a cooling rack.
Once it has cooled slightly (about 30 minutes), prep the coating.
Mix together the melted butter and apple cider in a small cup or bowl. Do the same for the cinnamon and sugar in another bowl.
Brush the butter and apple cider mixture over the entire cake with a pastry brush, using up every last drop.
Quickly switch to the cinnamon sugar and press it into every inch of the cake.
Drizzle on the apple cider glaze before serving. Mix the two ingredients together, adding one tsp of apple cider at a time until you reach the perfect consistency. It should be pourable but not too thin.