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Preheat oven to 350F/180C. Grease and flour an 8" or 9" round springform pan (8" pan will yield a taller cake).
In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and spices. Set aside.
In a mixer bowl fitted with the paddle attachment, beat butter and sugars on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined. Scrape down sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in flour mixture in 3 additions, alternating it with buttermilk in 2 additions, starting and ending with the flour. Do not over mix. Fold in apples.
Scrape batter into prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
Serve cake warm or at room temperature.
Store cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.
Cake can be frozen for up to 2 months.