Preheat the oven to 350°F (175°C) and position the rack in the center.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a separate cup, whisk together apple cider and applesauce or apple butter.
In a stand mixer, beat butter, oil, granulated sugar, and brown sugar for about 2 minutes until creamy.
Add eggs and vanilla extract, mixing until smooth and scraping down sides as needed.
Alternate adding the flour mixture in three parts and the cider mixture in two parts, starting and ending with flour. Mix just until combined.
Grease a 10-cup Bundt pan well. Pour the batter in and spread evenly.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
While still warm, brush with melted butter and sprinkle evenly with the cinnamon-sugar mixture. Gently tilt and press to coat the surface.
Once cooled, slice and serve as-is or with whipped cream or caramel sauce.
