Preheat your oven to 350F.

Spray an 8×8 pan baking pan with baking spray, then line all sides of the baking pan with parchment paper. Set aside.

Peel, core, and dice your apples. Set aside.

Melt the butter for the spice cake batter, then set aside.

Place a large skillet over medium-high heat. Melt the butter to the skillet, then stir in the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and ginger.

Cook the spiced apples, stirring regularly, until the apples are slightly tender and become syrupy, about 10-12 minutes. Remove from the spiced apples from the heat.

Reserve ½ cup of the spiced apples (along with any syrup/juice) to a small bowl, and let all spiced apples cool slightly.

In a large bowl, whisk together the melted butter, brown sugar, eggs, milk, vanilla extract, and vegetable until smooth

Place a strainer/sift over the bowl and sift the flour, cinnamon, nutmeg, baking soda, and baking powder into the wet ingredients.

Whisk together the dry and wet ingredients until the spice cake batter is mostly combined.

Use a spatula or wooden spoon to fold the larger amount of spiced apples into the spice cake batter until completely combined and there are no white streaks of flour left in the bowl.

Pour spice cake batter into the prepared baking pan. Distribute the reserved ½ cup of spiced apples and syrup over the top of the cake batter.

Bake Spiced Apple Cake for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Let cake cool in the pan for about 20 minutes, then use the parchment paper to carefully lift the warm cake out of the pan.

Whisk the powdered sugar, vanilla extract, nutmeg, and milk in a small bowl to create a thick but pourable glaze.

Pour glaze over the top of the warm or cooled cake and let harden before serving. Serve cake warm (or at room temperature.