Preheat your oven to 325 degrees. Grease a 9-inch round cake pan with butter or cooking spray and line the bottom with a round of parchment paper. Grease the parchment too.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, whisk the eggs, honey, and sugar together for about 2 minutes until slightly thickened and pale. Add the oil, milk, and vanilla and whisk until smooth and fully combined.

Add the dry ingredients to the wet ingredients and stir with a rubber spatula just until no dry flour streaks remain. Do not overmix. The batter will be thick. Fold in the chopped apples.

Pour the batter into the prepared pan and spread it evenly with your spatula. Tap the pan gently on the counter once or twice to settle the batter.

Bake on the center rack for 45 to 50 minutes. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs, not wet batter. The top should feel springy when you press it lightly with one finger. Honey batters brown faster than sugar-only batters, so start checking at 43 minutes and tent loosely with foil if the top is browning too quickly before the center is set.

Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife around the edge, then invert onto the rack and peel off the parchment. Flip it right-side up and let it cool completely before glazing, at least 45 minutes.

Make the tahini glaze: stir your tahini thoroughly in the jar before measuring, scraping up from the bottom to fully incorporate the oil. In a small bowl, combine the tahini, honey, lemon juice, and warm water. Stir until smooth. It should be thin enough to drizzle from a spoon. If it is still stiff, add warm water a teaspoon at a time until it flows easily.

Drizzle the glaze generously over the cooled cake using a spoon or a small squeeze bottle. Scatter sesame seeds over the top if using. Let the glaze set for 10 minutes before slicing and serving.