First, preheat your oven to 350°F and generously spray a Bundt cake pan with cooking spray.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, apple pie spice, cinnamon, and salt. Set the dry ingredients aside.
In a separate medium bowl, whisk together the apple cider and applesauce. Set this mixture aside as well.
Next, add the softened butter, brown sugar, granulated sugar, and vanilla extract to the bowl of a stand mixer. Cream everything together until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Lower the mixer speed and begin alternating between adding the flour mixture and the apple cider mixture. Continue until everything is combined, making sure to begin and end with the flour mixture.
Mix just until you no longer see any large lumps. You don't want to overmix your cake batter.
Gently stir the peeled and shredded Granny Smith apple into the batter by hand.
Pour the batter evenly into your prepared Bundt cake pan and smooth the top.
Bake the cake for approximately 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is finished baking, place the pan on a wire cooling rack and allow the cake to cool in the pan for approximately 30 minutes.
