Preheat your oven to 350°F and grab a 10-cup Bundt pan (it needs to be spacious!). 

Grease it generously with non-stick spray or go the classic route with shortening and a dusting of flour to prevent any sticky surprises. Gently tap out any excess flour before setting the pan aside.

In a medium saucepan, combine the chopped apples and apple cider. Simmer over medium heat, stirring occasionally, for 10-15 minutes until the cider thickens slightly and the apples soften. 

Mash the apples lightly with a fork. Once done, pour the mixture into a heatproof measuring cup (you should have about a cup). Stir in the milk and set aside.

In your stand mixer, beat the softened butter with both sugars until smooth and creamy, about 3 minutes. 

Add the eggs one at a time, making sure each is completely blended before adding the next. Then, pour in the vanilla extract and vegetable oil, and mix until fully combined and smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until fully mixed. 

Next, gradually add the dry ingredients and the apple-milk mixture to the butter mixture, alternating between the two. 

Start with half of the dry mix, followed by half of the apple-milk mixture, stirring gently. 

Repeat, finishing with the dry ingredients. Stir until everything is just combined, avoid overmixing!

Transfer the batter into the prepared Bundt pan and smooth the surface with a spatula. 

Bake for 30-40 minutes, checking with a toothpick around 35 minutes. If it comes out with a few moist crumbs, the cake is perfectly done! 

Let it cool in the pan for 30 minutes, then carefully turn it out onto a wire rack to finish cooling.

For the sweet coating, melt the butter in a small bowl. Use a pastry brush to coat the cake with butter in sections, then sprinkle the cinnamon-sugar mixture generously over the buttered areas. 

Press lightly to help it stick and repeat if necessary. Let it sit for 10 minutes before serving. Enjoy!