Preheat your oven to 350°F and position a rack in the middle. Prepare a 10-cup bundt pan (do not grease it just yet).

In a bowl, stir together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set this mixture aside.

In a glass measuring cup, whisk the apple cider and applesauce (or apple butter) together. Set this aside.

In a stand mixer with the paddle attachment, beat the softened butter, canola oil, granulated sugar, and brown sugar for about 2 minutes until well combined.

Add the eggs and vanilla extract, mixing until everything is incorporated. Scrape down the bowl as necessary.

Gradually mix in the flour mixture (in three parts) and the apple cider mixture (in two parts), starting and ending with the flour. Make sure to beat well after each addition.

Carefully fold the batter with a rubber spatula, ensuring you don’t overmix.

Now, grease the bundt pan thoroughly; baking spray with flour works excellently here.

Pour the batter into the prepared pan, spreading it evenly.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the pan to cool on a wire rack for about 15 minutes. Once cooled, gently flip the cake onto the rack.

Position a large piece of parchment or foil underneath the rack and sprinkle the topping while the cake is still warm.