First, reduce the apple cider: Pour 1 1/2 cups of apple cider into a small saucepan over medium-high heat. Simmer for about 15-20 minutes until reduced by half (you should have exactly 3/4 cup left). Set aside to cool.

Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan.

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

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy (about 3 minutes).

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Turn the mixer to low speed. Add the flour mixture in three parts, alternating with the cooled reduced apple cider, beginning and ending with the flour mixture. Mix just until combined.

Pour the batter evenly into the prepared bundt pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.

While the cake is still warm, brush the entire surface generously with the melted butter.

Mix the granulated sugar and cinnamon in a small bowl, and sprinkle the mixture heavily all over the buttered cake. Slice and serve!