Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.

In a medium saucepan, bring the apple cider to a boil over medium heat. Reduce the heat and let it simmer until it reduces to about ½ cup, approximately 10-15 minutes. This intensifies the flavor.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

In another bowl, beat the eggs, then add the melted butter, reduced apple cider, and vanilla extract. Mix until smooth.

Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula until just combined. Be careful not to overmix, as this can make the cake dense.

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

While the cake is cooling, mix the granulated sugar and cinnamon in a small bowl for the topping.

Once the cake is cool, sprinkle the cinnamon sugar topping evenly over the top of the cake.

For the optional glaze, whisk together the powdered sugar, apple cider, and vanilla extract in a bowl until smooth. Drizzle over the cake for added sweetness.

Slice the cake into wedges and serve. Enjoy the flavors of fall with each bite!