Preheat the oven to 350 (177C) conventional (no fan). and grease three 6 inch cake pans. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt until they're evenly distributed.

Use the Cuisinart Precision Master 5.5-quart Stand Mixer, at medium-high speed to beat the butter, oil and sugars for 2 minutes.

Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Add the sour cream and vanilla extract and beat just until combined.

Add half of the flour mixture to the wet ingredients, turn the mixer to low speed and pour in the apple cider, followed by the rest of the dry ingredients.

Distribute the batter evenly among the three cake pans and bake for 30-35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it. Allow the warm cake to cool completely on a cooling rack.

To make the frosting, use the Cuisinart Precision Master 5.5-quart Stand Mixer to beat the butter for 10 minutes, scraping the edge every few minutes.

Once the butter is pale and fluffy, add the dulce de leche, vanilla, cinnamon and salt and beat at high speed until the frosting is fully combined.

For the coating, toss the granulated sugar with the cinnamon in a shallow small bowl. Melt the butter and brush it onto the sides of the cake. Then roll it in the cinnamon sugar mixture.

Use a piping bag fit with your favorite tip, and pipe an even layer of frosting swirls on top of the first layer of cake. Repeat with the next two layers. Top with apple slices and cinnamon sticks.