• In a saucepan, bring the apple cider to a boil over medium heat. Reduce the heat and let it simmer until reduced to about 1 cup (about 15-20 minutes). Allow to cool.
• Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
• In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
• In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
• Beat in the eggs, one at a time, followed by the vanilla extract. Mix until combined.
• Gradually add the dry ingredients to the butter mixture, alternating with the cooled apple cider reduction, starting and ending with the dry ingredients.
• Gently fold in the diced apples
• Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the centre comes out clean.
• Allow the cake to cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely.

Prepare Glaze:

• In a small bowl, whisk together the powdered sugar and enough apple cider to achieve a drizzling consistency. If desired, add cinnamon for an extra flavour.
• Once the cake is completely cooled, drizzle the glaze over the top.
• Serve