Preheat the oven to 350F. Grease and flour a bundt cake pan, or an 8" round cake pan.

In the bowl of a stand mixer, cream butter, sugar and brown sugar. Add the eggs and yolk and continue mixing. Add the vanilla, milk and honey.

In a separate large bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.

Chop the apples into small chunks. Reserve 1/4 cup of the dry mixture and stir the apples. This prevents the apples from sinking.

Add the dry ingredients, one cup at a time, to the wet mix. Continue mixing at medium-low speed until all the ingredients are fully incorporated.

Fold in the apple chunks. Transfer to prepared cake pan and smooth out the top with an angled spatula.

Bake for 35-40 minutes, if using a bundt pan. And for 45-50 if using a round cake pan.

Allow to cool for 15 minutes before transferring to a cooling rack or cake stand.

If decorating as pictured, slice 1/2 apple and arrange them onto one side of the cake.

When ready to serve, slice and drizzle some warm honey on top. Avoid adding honey to the entire cake so that it doesn't get soggy.