Step 1

In a small saucepan, combine the cider, orange zest and juice, 1 tablespoon of the honey and the cinnamon stick. Bring to a simmer over medium-high and cook, stirring occasionally, until reduced to ½ cup, 8 to 10 minutes. Transfer to a medium bowl. Remove and discard the orange zest and cinnamon stick. In a small bowl, whisk together 1 tablespoon of the syrup and the remaining 1 tablespoon honey; set aside for glazing the cake. Cool the syrup cool and glaze to room temperature, about 20 minutes.

Step 2

Meanwhile, heat the oven to 350°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray and line the bottom with a round of kitchen parchment.

Step 3

In a medium bowl, whisk together the 268 grams (1¼ cups) sugar, flour, baking powder, baking soda and salt. To the syrup in the medium bowl, add the eggs, oil and yogurt; whisk to combine. In a large bowl, toss together the apples, nutmeg, ground cinnamon and remaining 2 tablespoons sugar.

Step 4

Add the egg mixture to the dry ingredients and stir with a silicone spatula until mostly smooth. Add the batter to the apples and fold until the fruit is evenly distributed throughout. Transfer to the prepared pan, then gently shake the pan to level the batter. Bake until well browned and a toothpick inserted at the center comes out clean, 60 to 65 minutes. Cool completely in the pan on a wire rack, about 2 hours.

Step 5

Run a paring knife around the inside edge of the pan to loosen the cake, then remove the pan sides. Invert the cake onto the rack, lift off the springform base, then peel off and discard the parchment. Re-invert onto a serving platter, then evenly brush the glaze onto the surface. If desired, dust with powdered sugar just before serving.