Preheat your oven to 350°F (175°C) and coat a bundt pan with non-stick spray.

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

In a large mixing bowl, beat butter with brown and granulated sugar until light and fluffy, about 3-5 minutes.

Add eggs one at a time, mixing well after each addition, then add vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with apple cider, and mix until just combined.

Pour the batter into the prepared bundt pan and bake for 40-50 minutes until a toothpick comes out clean.

While the cake bakes, simmer apple cider in a saucepan until thickened, then stir in salted butter.

Once cooled for 10-15 minutes, invert the cake onto a plate and brush with cider glaze.

Sprinkle sugar over the glazed cake, let it rest for a few minutes before slicing and serving.

Serve warm or at room temperature, optionally with vanilla ice cream or caramel sauce.