Boil wine in a small saucepan until it reduces by half to 3/4 cup (10-15 minutes). Set aside.
In a medium-sized mixing bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.
In a separate mixing bowl or the bowl of a stand mixer, mix butter, applesauce, honey, eggs, vanilla, and reduced wine until fully combined.
Add dry ingredients to wet ingredients a little at a time until just combined.
Pour batter over pre-baked apple topping. It will come almost to the top of the bundt pan.
Bake for 55 minutes or until a skewer inserted into the center of the cake comes out clean.
Remove from the oven, cool for 10 minutes, then invert and cool on a cooling rack.