Cinnamon Apple Bundt Cake

Preheat the oven to 325℉
Prep the pan: Prepare your 10-12 cup bundt pan by spraying it heavily with baking spray. Make sure to get every single nook and cranny so that the cake doesn't stick. My favorite method is to spray using a baking spray like Baker's Joy. This is the method that works 100% of the time for me.
Dry ingredients: In a bowl, combine flour, baking soda, salt, cinnamon, nutmeg and whisk and set aside.
3 cups (360g) all purpose flour, 1 teaspoon baking soda, 2 teaspoon cinnamon, 1 teaspoon salt, ½ teaspoon nutmeg
Wet ingredients: In a large bowl, add the dark brown sugar, granulated sugar, oil and mix using a spatula, then add the applesauce and mix until combined. Add the eggs one at a time and make sure they're completely incorporated, then add the vanilla extract and mix.
1 cup (200g) dark brown sugar,, 1 cup (200g) granulated sugar, 1 cup neutral oil, ⅔ cup (170g) applesauce, 3 large eggs, 2 teaspoon vanilla extract
Add dry to wet: Add the dry ingredients into the wet ingredients and mix until just incorporated. Don't over mix.
Apples: Lastly, fold in the apples.
3 cups (366g) peeled and diced apples
Bake: Pour the batter into the prepared bundt pan and bake for 55-65 minutes until a toothpick inserted comes out clean.
Cool: Remove from the oven and let cool in the pan for about 15 minutes, then invert it onto a cooling rack to cool completely.

Beat: In a medium bowl, beat together the cream cheese and butter until combined and smooth, for about 3 minutes. Add the vanilla extract, salt, and cinnamon, and beat until combined, then add the powdered sugar ½ cup at a time until each addition is incorporated, and beat for a few minutes until it's very smooth.
6 oz. cream cheese, 4 tablespoon (56g) unsalted butter, 1 teaspoon vanilla extract, ¾ teaspoon cinnamon, pinch of salt, 1½ cups powdered sugar
Frost: Once cake is completely cooled, frost & enjoy.