Preheat the oven to 350.
Grease the bottom and sides of a 10-inch angel food cake pan.
Cut a piece of parchment paper to fit the bottom and line the pan with it. Do not grease the paper.
Onto a large sheet of wax paper, sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
In the bowl of a standing electric mixer fitted with the paddle attachment, combine the sugar, vegetable oil, and eggs. Beat on medium speed until combined.
Turn the machine off and add the honey. Beat on low speed until blended.
Increase the speed to medium and beat for 30 seconds.
Turn off the machine again and add the dry ingredients, alternating with the coffee, until the batter is combined. (The batter will be loose.)
With a wooden spoon, stir in the chopped apples and apricots.
Pour the batter into the prepared pan and smooth the top.
Bake for 1 hour 20 minutes, or until the cake is deep golden on top and a cake tester inserted in the center comes out clean.
Remove the pan from the oven to a wire rack and let it stand for 5 minutes.
Remove the sides of the pan and carefully remove the cake from the bottom.
Let the cake stand right side up on a wire rack to cool.
Store the cake, covered in plastic wrap, in the refrigerator for 1 week.
