Preheat. To start, preheat the oven to 350 degrees F.

Combine Dry Ingredients. In a medium bowl, combine flour (scooped and leveled or weighed), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk until well blended and set aside.

Cream Butter & Sugars. In a stand mixer or large bowl, cream together butter, brown sugar, and sugar. Beat 2-3 minutes, or until light and fluffy. Scrape down the sides of the bowl. 

Finish Wet Ingredients. Add eggs, one at a time, beating to fully incorporate each egg before adding the next. Then, add vanilla, and beat until incorporated.

Assemble The Batter. Add 1/2 cup of applesauce and mix for a few seconds, then add 1/2 of the dry ingredients and mix to incorporate. Add remaining 1/2 cup of applesauce and mix in, followed by the remaining 1/2 of the dry ingredients. Mix *almost* all the way (with just a few dry spots remaining).

Fold In The Apples. Add grated/chopped apples and fold them into the batter (there should now be no dry spots of flour remaining)

Mix Up Cinnamon-Sugar. In a small bowl, combine 2 Tbsp. sugar with 1 tsp. cinnamon and whisk to combine. You’ll use this to help line your pan. (You probably won’t need all of it, but you’ll need to work quickly, so it’s nice to have plenty to work with.)

Grease Bundt Pan. Spray the sides, center and bottom of the bundt pan generously with 100% oil spray or brush oil on with a pastry brush. Pay extra attention to any folds, curves, or indents of your pan and don't miss the center column. Sprinkle 1-2 Tbsp. of cinnamon sugar around the inside of the bundt pan, trying your best to coat the center column and all those nooks and crannies in the pan. Tap the pan to distribute the sugar if you need to. (You likely won’t need all the cinnamon-sugar)

Fill The Pan. Scoop the cake batter immediately into the greased pan and smooth out the surface with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.

Bake Bundt Cake. Then, bake cake in preheated oven for 50-55 minutes, or until the interior of the cake reaches 200 degrees F throughout, or a toothpick inserted comes out clean with just a few moist crumbs. (Check the center of the cake, as well as the top) Note that the cake will be a very deep golden color—it’s not burned! 

Cool & Turn Out The Cake. Remove the cake from the oven and set the pan on a cooling rack for 5-10 minutes before turning out onto the cooling rack or your cake stand to finish cooling. If adding cinnamon-sugar coating, brush melted butter onto the still-warm cake right after turning it out of the bundt pan and sprinkle with cinnamon-sugar. Work in small sections at a time so the sugar sticks better! 

 Serve & Store. Cool cake completely before cutting and serving. When you're ready, serve this cake with warm caramel sauce or buttermilk syrup, a scoop of vanilla ice cream, etc. Store leftover cake covered in an airtight container at room temperature 2-3 days or freeze up to 2 months.