Pre-heat the oven to 350°F. Grease a tube pan (angel food cake pan) or Bundt pan with butter and dust with flour. Shake off the excess flour.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.

In a second bowl, combine the eggs, oil, sour cream, granulated sugar, brown sugar, and vanilla. Using an electric mixer, beat until the mixture is smooth. Add the dry ingredients to the wet ingredients and beat until combined. Fold in the apples by hand and pour the batter into the prepared pan.

Bake at 350°F for 50 to 55 minutes.

Transfer the cake to a cooling rack and let it cool for 10 minutes. If using a tube pan, lift the cake out of the pan and allow it to cool for another 30 minutes before unmolding. If using a Bundt pan, cool in the pan for 20 minutes before unmolding by inverting it onto a plate.

To make the glaze place the cream cheese and butter in a bowl. Beat with an electric mixer until smooth. Add the cinnamon and powdered sugar, continue to whip until combined. Add 3 tablespoons of milk and vanilla extract and whip into a pourable consistency. Add more milk as needed.

When cake is completely cooled, pour the glaze over the top of the cake allowing some to drip down the sides. Cut into slices to serve.

Store refrigerated for up to 5 days.