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Preheat your oven to bake 325F.
Prepare the crumble topping and set aside.
Prepare the apples: In large bowl, toss the apples with the honey, vanilla, walnuts and spices. Set aside.
In a bowl of a stand mixer, place all the cake ingredients in and whisk on low for 1 minute until all the ingredients are incorporated and then turn it on medium for 6-7 minutes. We want air in this batter.
In a prepared fluted tube pan (which means greased with butter or margarine), pour about ½ of the batter.
Next, assemble half the apples all around.
Pour the remainder of the batter on top of the apples and decorate the top with more apples.
Sprinkle the top of the cake with the crumble topping.
Place in the middle of the middle rack in the oven and bake it for 1 hour and 10-15 minutes or until golden brown and toothpick comes out clean once inserted.
Let cool on a wire rack without de-molding it.
Once cool enough to the touch, remove the outer part of the cake pan and let cool on the rack.
Once completely cold, remove the inner piece.
This cake freezes beautifully. My Bubby was very strict about how to freeze her cakes. This is how she would do it: wrap the cake in wax paper first, followed by aluminum foil and then tightly wrap in plastic wrap. Stays well for 3 months in the freezer.