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1.
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Preheat the oven to 350F.
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Grease the bottom and sides of a 10-inch angel food cake pan.
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Cut a piece of parchment paper to fit the bottom and line the pan with it.
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Do not grease the paper.
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2.
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Onto a large sheet of wax paper, sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
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3.
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In the bowl of a standing electric mixer fitted with the paddle attachment, combine the sugar, vegetable oil, and eggs.
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Beat on medium speed until combined.
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4.
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Turn the machine off and add the honey.
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Beat on low speed until blended.
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Increase the speed to medium and beat for 30 seconds.
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5.
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Turn off the machine again and add the dry ingredients, alternating with the coffee, until the batter is combined.
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(The batter will be loose.)
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6.
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With a wooden spoon, stir in the chopped apples.
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7.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 1 hour 20 minutes, or until the cake is deep golden on top and a cake tester inserted in the center comes out clean.
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Remove the pan from the oven to a wire rack and let it stand for 5 minutes.
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Remove the sides of the pan and carefully remove the cake from the bottom.
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Let the cake stand right side up on a wire rack to cool.
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Store the cake, covered in plastic wrap, in the refrigerator for 1 week.
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To Freeze: Make the cake as directed in the recipe, let it cool completely, then wrap it well in plastic wrap and place it in a large freezer bag.
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Freeze for up to several weeks.
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To Defrost: Remove all the wrappings and let it stand at room temperature until ready to serve.
