I baked mine in a 12" springform pan. You can also use a 9"x 13" or angel food pan; in that case, you may have to adjust baking time. Grease pan and line with parchment. If using angel food pan, grease and flour well. Preheat oven to 350°F.

For fancier presentation, core apples, cut in half and then into 1/4" thick slices. For regular cake with apples stirred into batter, chop apples into 1/2" dice (leave skin on either way). In either case, toss with lemon juice to prevent browning. Set aside.

Sift or whisk together flour, baking powder, baking soda, salt, nutmeg and cinnamon. In another bowl, cream together oil and sugar. Beat in eggs, one at a time. Beat in honey. Alternately add dry ingredients and milk to wet: add 1/3 of the dry, then half the milk, next third of dry, rest of milk, rest of dry. Don’t overmix – just fully combine.

If going for a fancy presentation, pour batter into prepared pan and, starting in the middle, push slices of apple down into the batter, leaving the skin exposed. Continue in a spiral pattern (or arrange them artistically in the 9"x 13" or angel food pan). If using chopped apples instead, stir them into the batter and transfer to pan.

Bake at 350°F for 50-60 minutes (a little less for 9"x 13" pan; a little more for angel food pan). Start checking with a toothpick after 45 minutes – it should come out clean. Add time if still wet. If serving later, let cool in pan, then turn out to cool completely. Cut wedges or squares to serve. If serving right away, it’s easier to cut cake in pan.