Combine flour, baking soda, baking soda, salt and nutmeg in a mixing bowl and set aside.
Cream butter with sugar and brown sugar in stand mixer on medium speed, using the paddle attachment for three minutes until light and fluffy. Add eggs one by one. Add oil and vinegar, mix for another minute until well incorporated.
Alternate adding flour and apple mixtures in batches, beginning and ending with flour mixture. Scrape the bottom of the mixer bowl to make sure butter and sugar isn’t sticking. Mix for 10 more seconds to ensure mixture is light and fluffy.
Pour batter into an extremely well-greased Bundt cake pan and bake at 350 degrees for 35-50 minutes.
Cool cake in the pan for 10 minutes, then invert and set on cake plate.