1. Preheat oven to 350F/180C and grease a 10-cup bundt pan make sure to get every nook and cranny! 
2. In a large bowl whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger.
3. In the bowl of an electric stand mixer fitted with a paddle attachment beat the butter and sugars together for 3 minutes or so on medium speed. You want the mixture to get very light and fluffy. Scrape down the sides of the bowl and add one egg and mix until combined then add the remaining two eggs, one at a time.
4. In a medium size bowl mix together the apple cider, applesauce, vanilla extract and grated apples.
5. Add the 1/3 of the dry ingredients to the butter mixture, mix until just combined, add half of the apple cider mixture and mix until just combined, then repeat with more dry then wet, finishing with the dry. Make sure not to over mix, that can create a tough cake. 
6. Pour apple cake batter evenly into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted comes out clean. Depending on the shape of your bundt pan your cake may be wider or taller, a wider cake pan will bake quicker than a taller bundt pan. Let cool in cake pan for 10 minutes then invert into a wire rack.

Cinnamon Topping

1. In a small pot over low-medium heat cook the apple cider for a minute or two to reduce it by half. This will leave you with 1oz or 2 tablespoons of apple cider. Reducing the cider concentrates the flavor.
2. In a small bowl mix together the apple cider and melted butter. In another bowl mix together the sugar and ground cinnamon. 
3. Use a pastry brush to brush the melted cider/ butter mixture all over the bundt cake, after a few brushes take some of the cinnamon sugar and press it into the cake. Repeat until all of the cake is covered. Store the cake in an airtight container for up to 5 days.