Preheat oven to 350 degrees. Spray a 12-cup bundt generously with nonstick cooking spray with flour in it. You can also use butter and then a dusting of flour. Set aside.
In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, cardamon and salt. In a medium bowl, whisk together sugar, cider, applesauce, olive oil, vanilla and eggs. Add to flour mixture just until combined.
In a small bowl, combine the ripple ingredients. Mix with your fingers or a fork until well blended.
Pour half of the batter into the prepared pan. Top with the ripple mixture leaving an inch outside border. Top with the remaining batter. Smooth top with a rubber spatula.
Bake for 45-50 minutes or until a tester comes out clean. Transfer to a wire rack to cool for 10-15 minutes.
In a small bowl, combine sugar, cinnamon and nutmeg of the topping ingredients. Release the cake from the bundt pan onto a wire rack. Brush the cake with the melted butter. Sprinkle generously with the cinnamon sugar mixture. I like to serve mine when it's still a bit warm, perhaps with a dollop of whipped cream. Can be stored at room temperature, covered for up to 2 days.