For the cake: 

1. Preheat oven to 350°F/176°C.
2. Grease an 8.5 x 4.5″/21.5 x 11.5 cm loaf pan.
3. In a medium bowl, mix together the all-purpose flour, spelt, baking powder baking soda, spices and salt.
4. Using a stand or hand mixer, beat the oil, coffee or tea, brown sugar and honey on medium speed until combined. Add in the eggs one at a time, followed by the vanilla. Don’t forget to scrape down the bowl when necessary. Change the speed to low and slowly add in the flour mixture. Mix just until combined, be careful not to over-mix. 
5. Using a spatula, fold in the grated apple and any additions you are using. 
6. Pour batter into prepared pan and bake approx 1 hour and 15 minutes or until golden brown and the cake springs back to the touch. Test doneness by inserting a cake tester or toothpick and look for the cake tester to come out clean.
7. Take the cake out of the oven and let stand for 5 minutes. Carefully remove the cake from the cake pan and cool on a wire rack.
8. Store in a sealed container at room temperature for 3-4 days or 7 days in the fridge. This cake also freezes well.

For the glaze:

Using a whisk or a hand mixer, mix all ingredients together in a bowl.

*Optional: Add another 1-2 tbs of milk or cream to achieve a runnier consistency.

Drizzle glaze over a cooled loaf