directions

step one

• Preheat oven to 400°F. Toss cubed apples and 1 tablespoon oil together in a 9-by-13-inch large baking dish. Bake, stirring occasionally, until the apples are soft and slightly translucent, about 45 minutes. Add 1 teaspoon grated ginger; stir to combine. Set aside to cool slightly.

step two

Reduce oven temperature to 325°F. Line the bottom of a 10-inch springform pan with parchment paper and coat the sides with cooking spray.

step three

Combine 3 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and ¾ teaspoon each cinnamon, nutmeg and cardamom in a large bowl. In a separate large bowl, whisk 3 eggs and the remaining 2 tablespoons oil until combined. Add 1 cup brown sugar, 2 tablespoons cider vinegar and 1½ teaspoons vanilla; whisk until frothy, about 1 minute.

step four

Combine 1 cup honey and ½ cup cooled coffee in a large measuring cup, stirring until the honey dissolves. Add the coffee mixture and the dry ingredients to the wet ingredients in three batches, alternating between the two and folding until incorporated. Add the cooled apples; fold until just combined, avoiding overmixing.

step five

Pour the batter into the prepared pan. Bake until the cake is browned on top, pulling away from the sides of the pan and a toothpick inserted into the center comes out clean, about 1 hour and 5 minutes to 1 hour and 15 minutes. Let cool for 1 hour before removing the sides of the pan. Refrigerate overnight. Remove from the fridge and let stand at room temperature for 1 hour before serving.