• In a medium sauce pan, add your apple cider and reduce. Simmer on a medium low heat until lightly boiling. Stir and simmer for about 1hr and 30 minutes or until your cider is a thick syrup consistency and reduced down to about ½ cup. If your cider reduction is still ¾ cup or more, then continue to reduce. Once done put aside.
• In the bowl of a stand mixer, beat your butter until soft and airy. Then add your sugar and brown sugar and mix until combined. Then add your eggs, vanilla, and oil. Mix until combined. Slowly add your cider reduction while mixing.
• In a small bowl, combine your flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Slowly add your flour mixture to your cider mixture and whisk until combined.
• Set your batter aside

Streusel

• In a small bowl, add your flour, brown sugar, and cinnamon until combined. Add your melted butter and mix until combined.

Assemble

• In your Bundt pan, butter and flour your pan. Then pour half your batter into the Bundt pan and smooth it out. Then add all of your streusel mixture on top of that. Then add the remaining half of your batter on top of that and smooth it out. Bake your cake at 425 degrees for 10 minutes. Then without opening up your oven, lower the oven temperature to 350 degrees and bake for another 35-40 minutes or until a skewer comes out mostly clean.
• Take out and let completely cool.
• Once cooled, very gently run your knife along the edges of your pan (outer circle and inner circle).
• Place a plate on top of your Bundt pan and using both hands, quickly flip your cake releasing your cake out of the pan.

Cinnamon Sugar Topping

• In a small bowl combine your cinnamon and sugar.
• Brush your melted butter all along the whole outside of your Bundt cake. Then sprinkle your sugar mixture over the whole cake.
• Serve and enjoy!