Preheat oven to 350°F and spray a Bundt pan generously with nonstick spray.
Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl.
Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Combine apple cider, applesauce, and vanilla in a small bowl. Beat in flour mixture alternating with apple cider mixture.
Pour batter into the prepared bundt pan and smooth with a spatula. Tap pan to reduce air bubbles.
Bake for about 45 to 50 minutes, until the cake is golden, and a butter knife or toothpick inserted in the center comes out clean. Cool in pan on a wire rack for about 7 minutes then carefully remove the cake onto the rack.
Place the rack with cake over a piece of wax/ parchment paper.
While the cake is cooking, prepare Caramel Apple cider glaze.
Over medium heat, add brown sugar and butter in a medium saucepan, stirring constantly with a high heat resistant rubber spatula or wooden spoon.Be careful not to burn.
Once sugar is completely melted, slowly add the heavy cream and Apple Cider while stirring. Since the heavy cream is colder than the caramel, the mixture will bubble when added. Don't worry! Allow the mixture to lightly boil for about 1 minute.
Allow to slightly cool down before using. Keep in mind that caramel thickens as it cools. If that happens before use, reheat in the microwave or on low on the stove to reach desired consistency.
Now prepare the topping by combining sugar and cinnamon in a small bowl. Brush warm cake with melted butter and sprinkle generously with cinnamon-sugar. Drizzle Caramel apple glaze on top and let the cake cool completely before serving. Enjoy!