Add the flour, granulated sugar, brown sugar, cinnamon, and nutmeg to a bowl. Cut the butter into small cubes, add it to the flour and sugar. Use a fork to mix the butter and the flour/sugar until a crumbly mixture forms. All the butter should be incorporated with the dry ingredients. Place it in the fridge while you make the cake batter.

Prepare the apples. Peel and chop the apples about ⅜" thick. Place them in a bowl, mix with cinnamon and nutmeg. Set it aside.

Pre-heat the oven to 350ºF. Line a 8” or 9” springform cake pan with parchment paper and spray it with oil. If using a 8" pan, make sure it's deep.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon powder. Set it aside.

Use an electric mixer to beat the butter at medium speed for 1 minute. You can use a stand mixer or a hand mixer. Add the sugar and beat together with the butter for another 2 minutes, until the mixture is light and fluffy. Scrape the bowl every so often to ensure everything is getting nicely incorporated together.

Add the eggs, one at a time, mixing until incorporated before adding the next egg. Add the vanilla and mix to combine. Pour the buttermilk in and mix.

Add the dry ingredient mixture and mix on low to combine. You can also use the spatula instead of the mixer to fold the batter during this final stage. Avoid over mixing, to prevent the cake from turning out dry.

Spread ⅔ of the batter on the bottom of the prepared cheesecake pan. Top with half of the apples, enough to form an even layer of apples on top of the cake batter. Top with the remaining batter. Smooth it out gently. It’s ok if some of the apples aren’t completely covered by batter. Pour the remaining apples on top. Spread them evenly. Sprinkle the crumb all over the top of the cake, on an even layer.

Bake the cake in pre-heated oven for 55 to 65 minutes. If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil. You will know the cake is done baking when you touch the top of the cake and doesn’t feel soft or jiggly in the center underneath the crumble layer. Also insert a toothpick in the cake, and should come out clean, without any gooey batter attached. Let the cake cool down completely before serving.

To make the glaze, beat the cream cheese, butter, powdered sugar, cinnamon powder, and 1 tbsp of apple cider using a hand mixer. You can also use a whisk as long as you can vigorously whisk the mixture. Add more apple cider as needed to thin out the glaze. Or more powdered sugar in case it becomes too runny. Once the glaze is smooth, it’s ready. If you notice the glaze is too thick, add more apple cider, so you are able to drizzle it over the cake.

Store the cake in a sealed container without the glaze at room temperature for up to 2 days, or up to 5 days in the fridge. If you drizzle the glaze over the cake, it has to be stored in the fridge, because of the cream cheese. Once the cake has been stored in the fridge, it has to come to room temperature before being served. The cake can also be stored in the freezer. Wrap it tightly with plastic wrap, and place it in an air-tight container. Store in the freezer for up to 1-2 months. Thaw in the fridge overnight, and let it come to room temperature before serving it.