Preheat the oven to 350°F (175°C) with a rack positioned in the center. Prepare a 10-cup bundt pan, reserving greasing until just before adding the batter.

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

In a separate measuring cup, whisk together the apple cider and applesauce or apple butter. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, oil, granulated sugar, and brown sugar for approximately 2 minutes, until light and well combined.

Add the eggs and vanilla extract, mixing until fully incorporated. Scrape down the sides and bottom of the bowl as needed.

Add the dry ingredients in three additions, alternating with the apple cider mixture in two additions, beginning and ending with the dry ingredients. Mix well between additions. Gently fold the batter once or twice with a rubber spatula to ensure even mixing without overworking.

Generously grease the bundt pan and pour the batter evenly into the pan. Smooth the surface.

Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then carefully invert onto a wire rack. Place parchment paper or foil beneath the rack before applying the topping.

Combine the granulated sugar and cinnamon in a small bowl.

While the cake is still warm, brush the surface evenly with melted butter. Immediately sprinkle the cinnamon sugar mixture over the cake, working in sections and gently pressing where needed. Allow the cake to cool completely before slicing and serving.