Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and dust it with flour, tapping out the excess—this trick makes release a breeze.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove. Breaking up any lumps now ensures a uniform spice finish.

In a second bowl, whisk granulated and brown sugars with eggs until pale and slightly fluffy—about 1½ minutes by hand, or 30 seconds with your stand mixer on medium.

Pour in apple cider, oil, Greek yogurt, and vanilla. Whisk gently until the batter looks silky; avoid overmixing or you’ll tighten the crumb.

Fold the wet mix into the dry ingredients with a spatula, scraping sides. A few streaks of flour are okay—residual mixing in the pan will finish the job. Scrape batter into your prepared pan and smooth the top.

Bake for 28–32 minutes, rotating halfway through. A toothpick or cake tester inserted near the center should come out with just a few moist crumbs attached.

Let the cake cool in its pan on a wire rack for 15 minutes, then release the springform. Transfer the cake (still on the rack) until it’s room temperature—this prevents glaze from melting into the cake.

Whisk powdered sugar with 2 tbsp cider and cinnamon until thick but pourable; add more cider, a teaspoon at a time, to reach drizzly consistency.

Drizzle the cider glaze over the top, letting it drizzle down the sides. For extra finesse, sprinkle with a pinch of cinnamon or a few chopped roasted pecans.