Prepare the Cake:
Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.
In a medium bowl, sift together the cake flour, baking powder, cinnamon, nutmeg, and ginger. Set aside.
Using an electric mixer on medium speed, beat the room temperature butter until fluffy, about 2 minutes.
Add the granulated sugar and dark brown sugar to the butter and cream together on medium speed until light and fluffy, about 3-4 minutes.
With the mixer running, add the eggs one at a time, mixing between each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the sour cream and apple cider until smooth.
Using a rubber spatula, gently fold in ⅓ of the flour mixture until just combined, followed by ½ of the sour cream mixture.
Repeat the process with another ⅓ of the flour mixture, the rest of the sour cream mixture, and then the remainder of the flour mixture. Be careful not to deflate the batter.
Gently fold the grated apples into the batter.
Spray a 10-12 cup Bundt pan with baking spray (the kind with flour is recommended).
Spread the batter evenly into the prepared Bundt pan and bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the cake in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
Prepare the Cinnamon-Sugar Coating:
In a small bowl, combine the granulated sugar, cinnamon, and nutmeg (if using). Mix well.
Brush the melted butter all over the cooled cake, including the inner portion of the Bundt and all the crevices.
Sprinkle the cinnamon-sugar mixture onto the cake, using your hands to press the mixture into the sides of the cake.