Preheat the oven to 350 degrees. Grease and flour a standard size Bundt pan. (Or use a spray that has flour included - otherwise, the cake will not remove easily.)

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate large bowl, whisk together the apple cider, apple sauce, brown sugar, white sugar, olive oil, eggs, and vanilla. Add, then stir in the shredded apple.

Then add the apple cider mixture to the flour mixture. Stir until just combined. (When you don’t see any more flour, stop - do not overmix). Pour the batter into the prepared pan.

Bake at 350 degrees for 50 minutes. The top should bounce back when lightly pressed.

Allow the cake to cool in the pan for 20 minutes, then remove from the pan.

Mix together the ¼ cup sugar and 1 teaspoon ground cinnamon to create cinnamon sugar.

Brush the cake with melted butter and sprinkle on the cinnamon-sugar mixture. You may need to press the cinnamon-sugar onto the cake to help it stick on the sides.

If you would like to add a glaze to your cake, just whisk together 2 cups of powdered and 3 tablespoons of cider (add more cider a tablespoon at a time depending on if you want a thinner glaze) and pour over your cake or use it as a dipping sauce.