For the apple crumble cake, if possible peel apples from winter storage, which are already a bit wizened, chop them and boil them with the honey, drain and let cool. In the meantime, prepare the dough.
Mix the honey with the eggs, salt and vanilla until fluffy. Preheat the oven to 180 degrees (without preheating: convection oven 160 degrees). Grease the baking pan.
Make crumbles from 80 g each of flour, butter and sugar. When the eggs are beaten until foamy, slowly drizzle in the eggnog while continuing to beat. Then add the oil.
Mix cornstarch and flour with baking powder and dust over the eggnog mixture. Gently fold into the mixture with a whisk.
Pour the batter into the pan, top with apple pieces and sprinkle with crumble. Bake in the oven preheated to 180 degrees on the middle shelf for 60 – 70 minutes. Test with chopsticks.
Leave the apple crumble cake to cool.