Preheat oven to 325°F. Grease a 10-inch bundt pan, 2 paper loaf pans or a Honeycomb Pan*

Whisk together flour, baking powder, baking soda, salt, sugar, brown sugar and pumpkin pie spice.

Make a well in the center of the bowl and add the eggs, applesauce, apple cider, vanilla extract, evoo, and honey.

Using either a mixer or by hand, whisk everything together. Pour into prepared bundt pan. 

Bake for 60 minutes or until a cake tester comes out with a few moist crumbs attached.

Cool cake on a cooling rack until it can be comfortably handled. Unmold and allow to cool completely before wrapping and storing at room temperature or freezing for up to 1 month.

Drizzle with honey or powdered sugar before serving if desired. 

*Note: If using honeycomb pan, extra batter makes: 1 loaf pan or 10 - 12 cupcakes or or 18 mini cupcakes