Preheat oven to 350 degrees. Generously butter or spray a 10-12 cup Bundt pan with non-stick cooking spray; set aside.
CAKE: In a large bowl, whisk together flour, baking powder baking soda, cinnamon, ginger, cloves, and salt; set aside.
In a separate bowl, whisk together 1 1/4 cup sugar, melted butter, eggs, apple cider, applesauce, and vanilla extract until combined. Add wet ingredients to dry ingredients, whisk or stir until combined. Pour into the prepared Bundt pan.
Bake for 45-50 minutes until the cake is golden, springs back to the touch, and a toothpick inserted into the center comes out clean. Transfer pan to a wire rack set over a rimmed baking sheet; cool 10 minutes.
TOPPING: Meanwhile, in a small bowl, stir together 1/4 cup sugar and 1/2 teaspoon cinnamon; set aside.
Carefully, invert warm cake onto rack. Brush with melted butter and sprinkle liberally with cinnamon sugar. Cool completely before serving. Leftover cake can be stored, covered, at room temperature for up to two days.
Cook’s Note: I used a 10-cup Heritage Bundt pan. Bundt pans need to be generously buttered so the cake doesn’t stick; use a pastry brush to get into all the crevices.