Preheat oven to 350 degrees. Grease a Bundt pan (I used butter and flour rather than cooking spray), and set aside. Chop (peeling beforehand if desired) and core apples, then put them in a bowl and set it aside.
In a large bowl, beat together the butter, vegetable oil, and sugar for about 2 minutes or until pale yellow. Add applesauce and apple butter and beat until combined. Add eggs one at a time, beating between each egg until it is incorporated. Add vanilla and beat one last time to incorporate.
In a separate bowl, mix the cinnamon, flour, baking soda, baking powder, and salt. Remove two tablespoons of the mixture and mix it with the apples to coat them (this will prevent them from sinking to the bottom of the cake while it bakes). Add the dry ingredients to the wet ingredients in three batches, mixing until combined after each batch. When that is fully incorporated, stir in the apples.
Pour the batter into the prepared Bundt pan and bake for 50-60 minutes. Check the cake after 20 minutes and if it looks too brown, cover it with foil. Cool for 20 minutes after it leaves the oven, then gently invert the cake onto a plate. Dust with powdered sugar, slice, and enjoy!