INGREDIENTS:
3 cups of Flour
1 ½ Tbsp Baking Powder
1 Tbsp Cornstarch 
2 Tbsp Cinnamon
1 ½ tsp Ginger
½ tsp Nutmeg
½ tsp Salt
¾ cup unsalted Butter
1 ½ cup Sugar
½ cup Brown Sugar
4 Eggs, room temperature 
½ cup oil
2 tsp Vanilla
1 2/3 cups Applesauce (or substitute with Buttermilk)
1/3  cup Sour Cream

DIRECTIONS:
Preheat the oven to 350 degrees.  Prep Bundt pan by greasing the pan, making sure to grease in the ridges and then lightly flour.

Whisk together the flour, baking powder, spices, cornstarch and salt until combined.

In a mixer, with the flat paddle, cream the butter until smooth.  Add in the sugar and brown sugar and mix until well combined.  Add eggs, beating one at a time til combined before adding in the next egg.

In a bowl, stir together the applesauce and sour cream (or buttermilk), oil and vanilla until completely mixed.

In the bowl with the butter and sugar, alternate adding in the flour and applesauce mixture, 1/3 each, mixing until just combined, after each one and ending with flour.   Be sure not to over mix the batter.

Pour into the prepared bundt pan.  Using a spatula to even out the batter,  Gently tap the pan on the counter to ‘pop’ out any air bubbles.  Bake in preheated oven for 
45 – 55 minutes.  Check at 45 minutes.  

If the middle of the cake looks soft then bake for another 5 minutes.   After 5 minutes, check with a toothpick or sharp knife and if clean take the cake out of the oven.  Let the cake rest for about 15 minutes before using a knife to loosen the cake around the sides and edges.  Continue to cool for another 30 minutes before removing the cake.