Preheat the oven to 350°F (180°C) and butter and flour a 12-cup capacity (2.84 liters) bundt cake pan. Set aside.

Pour the apple cider into a shallow saucepan and bring to a boil over medium heat until the cider is reduced to 1 cup (8 fl oz/240 ml).

Transfer the reduced cider to a small bowl and set aside until the mixture has cooled to room temperature.

Using a mixer or in a large bowl, whisk together the eggs, granulated sugar, brown sugar, milk, oil, and vanilla extract until well blended.

Pour in the cider mixture and whisk until combined.

In a separate medium bowl, stir together the flour, baking powder, baking soda, nutmeg and salt. Pour the wet into the dry ingredients and whisk until just combined.

Pour the batter into your prepared pan and bake for 35-45 minutes, or until a wooden skewer inserted into the cake comes out clean. Let cool in the pan for 10 minutes and then invert onto a wire rack.

Immediately coat the warm cake in cinnamon sugar and then let cool completely. Store leftovers in an airtight container at room temperature for up to three days.