**Preheat and Prepare the Pan:** Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking.

**Reduce the Apple Cider:** In a small saucepan, simmer 1 cup of apple cider until reduced to 1/2 cup. Allow it to cool slightly.

**Mix Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

**Cream Butter and Sugars:** In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

**Add Eggs and Vanilla:** Mix in the eggs one at a time, followed by the vanilla extract.

**Incorporate Wet and Dry Ingredients:** Alternate adding the dry ingredients and the apple cider reduction and sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.

**Bake the Cake:** Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

**Cool the Cake:** Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

**Prepare the Topping:** In a small bowl, mix the granulated sugar and cinnamon.

**Apply the Topping:** Brush the melted butter over the cooled cake, then sprinkle the cinnamon-sugar mixture evenly over the surface.