Pour 1 cup of apple cider into a small saucepan. Bring it to a simmer over medium heat and cook until it has reduced to exactly 1/2 cup. This should take about 10-12 minutes. Set it aside to cool completely before using in the batter.

Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan. Make sure to get into all the crevices so the cake releases easily after baking.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Ensuring these are well-combined helps the cake rise evenly and distributes the spices perfectly.

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, the cooled reduced apple cider, and the sour cream until smooth.

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix. Gently fold in the diced Honeycrisp apples using a spatula.

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.

Whisk together the powdered sugar and 2 tablespoons of cider to create a smooth glaze. Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides.