Preheat your oven to 350 degrees Fahrenheit. Spray an 8x8 inch baking pan with baking spray and set aside.
To a small mixing bowl, add the brown sugar, flour, cinnamon, and melted butter for the crumble topping. Using a fork, mix all ingredients until combined and all of the flour has been moistened with butter. Set aside.
To a separate large mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cardamom, cloves, salt, and sugar. Whisk everything until combined. Set aside.
To a separate medium bowl, add oil, milk, vanilla, and eggs. Whisk ingredients until thoroughly combined. Make a well in the center of the flour mixture and pour egg mixture into the well. Use a rubber spatula to mix the egg mixture with the flour mixture until just combined and no more dry flour is visible.
Add the chopped apples to the cake batter and fold in with a rubber spatula until evenly mixed into the batter. Transfer batter to the prepared baking pan and smooth out evenly. Using your fingers, top the cake batter evenly with the crumble topping, breaking up any large clumps as you go.
Bake cake for 40-50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean aside from a few moist crumbs. Allow the cake to cool for 10 minutes in the pan then remove the cake from the pan by gently turning it out upside down onto parchment paper.
Gently turn the cake back over onto a wire rack lined with parchment to cool completely. Once cooled, drizzle a simple powdered sugar vanilla glaze over the top if desired and enjoy!