Reduce the cider: Pour 2 cups apple cider into a small saucepan. Simmer over medium heat until reduced to about 1 cup, 15–20 minutes. Cool to room temperature. This step boosts apple flavor without making the batter too wet.

Prep the pan and oven: Heat oven to 350°F (175°C). Generously butter and flour a 10–12 cup Bundt pan, or use baking spray with flour. Make sure every crevice is coated to prevent sticking.

Mix dry ingredients: In a large bowl, whisk 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cardamom (optional). Set aside.

Combine wet ingredients: In another bowl, whisk 1 cup granulated sugar, 1/2 cup light brown sugar, 1/2 cup melted unsalted butter (slightly cooled), 1/2 cup neutral oil, 3 large eggs, 1 cup sour cream, 2 teaspoons vanilla, and the cooled 1 cup reduced cider until smooth.

Bring the batter together: Add dry ingredients to wet and stir gently with a spatula until just combined. A few small lumps are fine. Do not overmix or the cake can turn tough.

Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake 40–50 minutes, until a tester comes out with a few moist crumbs and the top springs back.

Cool: Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack. It should release easily if well-greased. Cool until just warm to the touch.

Cinnamon-sugar coating: In a small bowl, mix 1/2 cup granulated sugar with 2 teaspoons cinnamon and a pinch of nutmeg. Brush the warm cake with 3–4 tablespoons melted butter, then shower it all over with the cinnamon sugar, pressing gently so it sticks.

Optional cider glaze: For extra shine, whisk 1/2 cup powdered sugar with 1–2 tablespoons apple cider until pourable. Drizzle over the top after the sugar coating sets.

Slice and serve: Let the cake rest 15 minutes to set the crust. Slice with a serrated knife for clean edges. Serve warm or at room temperature.