Preheat oven to 350F°

In a large bowl, whisk together the dry ingredients: both flours, baking powder, cinnamon, baking soda, and salt

In a separate medium bowl, whisk together both sugars, apple cider, oil, applesauce, vanilla, and eggs.

Add wet ingredients to the flour mixture in the large mixing bowl and whisk until combined

Thoroughly spray a 12-cup bundt pan well with good quality release spray, I like Bak-Klene ZT Non-Stick spray. Alternatively butter and flour bundt pan.

Transfer cake batter to the prepared pan.

Bake, rotating the pan halfway through until a tester comes out clean, 45-50 minutes.

Transfer pan to a wire rack set over a rimmed baking sheet and let it cool for 15 minutes.

Meanwhile, combine 1/3 cup sugar, cinnamon, and nutmeg in one bowl and melt butter in a small bowl.

Invert cake onto a rack.

With a pastry brush, apply a quarter of the melted butter to a quarter of the cake and then sprinkle with a quarter of the cinnamon/nutmeg sugar. Use your hands to pat sugar onto the warm cake. Repeat, working a quarter of the cake at a time.

Let cool completely before serving.

Cake can be stored, covered at room temperature for up to 2 days.