Preheat oven to 325 degrees. Spray a mini Bundt pan generously with non-stick spray. Set aside.

In a medium mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.

In a large bowl or stand mixer, combine sugar, brown sugar and oil. Mix on medium speed to combine for 2 minutes.

Add the eggs one at a time to the sugar mixture and mix on medium speed for about two more minutes.

Add applesauce and vanilla. Mix to combine for 1 minute.

With the mixer on low speed, add 1/2 of the flour mixture, followed by half of the apple cider. Add remaining cider, then flour and mix until combined. The batter should be a bit thin.

Next, pour the batter into the mini Bundt pan cavities until about 2/3 full and bake for 25 minutes. Use a toothpick to check if they are done by poking in the center of the mini cakes and it comes out with a few crumbs on it.

Let the mini cakes cool for 20 minutes in the pan before turning them out over onto a cooling rack. Let cool for another 10 minutes.

While the cakes cool, mix together the 1/4 cup sugar and 2 teaspoons cinnamon in a small shallow dish.

Next, brush each mini cake with some additional apple cider using a pastry brush.

Next gently turn face down each mini cake into the sugar cinnamon mixture and turn until fully coated. Alternatively, you could simply sprinkle the mixture on top of each mini cake.

Store mini cakes at room temperature in a airtight container for up to 5 days. You could also store in the refrigerator for up to 10 days. Simply remove from fridge and let warm to room temperature before enjoying, or re-warm in the oven again at 325 degrees for 5-10 minutes.