1-First Step: Preheat and prep the pan Preheat oven to 325 degrees F. Grease a 12-cup bundt pan with non-stick spray or butter and dust it lightly with flour. Set the pan aside so it is ready when the batter is mixed.

2-Second Step: Mix dry ingredients In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon salt, and 1 1/2 tablespoons baking powder until evenly combined. Set this bowl aside.

3-Third Step: Combine sugars and oil In a large mixing bowl, or the bowl of a stand mixer, combine 1 1/2 cups granulated sugar, 1/2 cup brown sugar, and 1 cup vegetable oil. Mix on medium speed until the mixture is smooth and homogenous, about 1 to 2 minutes.

4-Fourth Step: Add eggs and flavorings Add 3 eggs (at room temperature) to the sugar-oil mixture and continue mixing on medium speed for about 2 minutes. Add 1 cup unsweetened applesauce and 1 teaspoon vanilla extract, mixing until combined. The applesauce helps keep the cake moist and tender.

5-Fifth Step: Alternate flour and cider Lower mixer speed to low. Add the dry flour mixture in three parts, alternating with the 1 cup apple cider juice in two additions. Start and end with the flour mixture: add one-third flour mixture, then half the apple cider, then one-third flour mixture, then the remaining cider, and finish with the last third of flour mixture. Mix just until no flour streaks remain; the batter will be slightly thin.

6-Sixth Step: Bake Pour the batter into the prepared 12-cup bundt pan and smooth the top. Bake at 325 degrees F for about 50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Oven times vary; some ovens may require up to 90 minutes depending on pan material and heat distribution. If baking in a different pan, adjust time accordingly and test with a toothpick.

7-Seventh Step: Cool in pan Remove the cake from the oven and let it cool in the pan on a wire rack for about one hour. Cooling fully in the pan helps the cake set and reduces the risk of breaking when you invert it.

8-Final Step: Butter and cinnamon-sugar coating Once the cake has cooled for an hour, invert it onto a cooling rack or plate. Using a pastry brush, coat the entire outside of the cake with 1/4 cup unsalted butter, melted. In a small bowl, mix 1/4 cup granulated sugar with 2 teaspoons cinnamon. Sprinkle the cinnamon sugar over the cake, pressing gently with your hand so it adheres to the butter-coated surface. For even coverage on the sides, fill your hand with mix and pat it onto the cake.