Preheat oven to 350º. Spray bottom of tube pan with cooking spray. Place oil, eggs, honey and sugars in a large bowl and whisk until well incorporated. In a medium bowl: mix flour, baking powder, baking soda, salt, spices and almond meal, ensuring there are no lumps.
Peel, core and cut apples in half. Slice two halves into 6 wedges each. Dice the remaining two halves into 1/4” pieces. Add flour mixture and ginger beer to the honey mixture in two increments, mixing just until incorporated (avoid over mixing). Fold in diced apple. Gently pour cake batter into prepared tube pan; batter should fill 2/3 of pan, at most, otherwise it might spill over.
Bake 45-60 min, rotating the pan halfway through, until cake is springy and a toothpick inserted into the center comes out with a few clingy crumbs, but not wet. Allow cake to cool 15 min. Run a small knife along the sides, releasing the cake from the pan, then invert onto a serving plate. Allow the cake to cool completely before glazing.
Meanwhile, prepare glazed apple topping. Heat a non-stick pan over medium-high heat. Arrange apple wedges on their sides in one layer and allow them to slightly soften and brown, approx. 3 min. Turn over and repeat browning, 2 min. Add apple jelly to pan, stir until melted and bubbly. Add enough water to thin to a syrupy consistency; cook 1 min and remove from heat. Top cake with glazed apples and drizzle with remaining glaze.