For the Apple Cider Bundt Cake:

1. Preheat oven to 350°F (180°C) and grease a 12 cup bundt pan with butter or nonstick spray.
2. In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
3. In a liquid measuring cup, whisk together the apple cider and milk until combined. Set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars on medium speed until light and fluffy (1-2 minutes).
5. Add the eggs one at a time, mixing after each addition until fully incorporated. Mix in the applesauce and vanilla extract until combined.
6. In three additions on low speed, alternate adding the dry ingredients and cider milk. Start and end with the dry ingredients, mixing until just combined. Don’t over mix. Scrape down the sides and bottom as needed with a flexible spatula.
7. Pour the batter into the prepared bundt pan and evenly spread out the batter. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 5-10 minutes before turning it over onto a cooling rack to cool completely.

For the Brown Butter + Spiced Sugar Coating:

1. Place the butter in a small saucepan over medium heat, swirling occasionally until melted.
2. Once melted, stir constantly until it reaches an amber color and brown bits form at the bottom. Immediately remove from the heat and stir in the apple cider.
3. Place in a heatproof bowl and cool slightly. Meanwhile, combine the sugar, cinnamon, nutmeg, and allspice in a small bowl.

For Assembly:

1. Using a pastry brush, brush the entire cake with the brown butter cider mixture. Use the entire mixture, being sure to include the brown bits.
2. Immediately sprinkle the cake with the spiced cinnamon sugar. You may need to press it against the edges of the cake so it sticks better.