Preheat your oven to 325°F (163°C) and prepare a 9x5 inch loaf pan with non-stick spray.

In a medium saucepan, bring apple cider to a boil over medium-high heat, then simmer for about 10 minutes until reduced to ½ cup. Cool slightly.

Melt the unsalted butter in the same saucepan over low heat and let cool to room temperature.

In a mixing bowl, beat the two large eggs and brown sugar together for 3-4 minutes until smooth and frothy.

Slowly mix in the cooled melted butter into the egg mixture on low speed.

In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.

Fold the dry ingredient mixture into the egg mixture, alternating with the cooled apple cider mixture, until just combined.

Pour the batter into the prepared loaf pan and bake for approximately 55 minutes, checking for doneness.

Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool for an additional 5 minutes.

Brush the top and sides with melted butter, mix granulated sugar with cinnamon, and roll the cake in this mixture before serving.