Preheat oven to 325°F (163°C) for Bundt or 9×13; if using loaf pans, set to 350°F (177°C). Grease and flour your chosen pan (for Bundt, brush melted butter into crevices and dust with flour; for 9×13, line with parchment for easy removal).

In a medium bowl, whisk together 2 cups flour, 1 1/2 tsp baking soda, 1/2 tsp baking powder, 1 tsp salt, 1 tbsp cinnamon, 1 tsp ginger (if using), and 1/2 tsp cloves/allspice until evenly combined.

In a large mixing bowl, whisk 1 cup oil, 3/4 cup honey, and 1 cup packed brown sugar until smooth. Add the eggs one at a time, whisking to incorporate after each. Stir in 1/2 cup cooled coffee (or tea/juice), 1/2 cup yogurt (or sour cream), 1 tsp vanilla, and orange zest.

Add the dry ingredients to the wet mixture in two additions, stirring gently after each addition just until no dry streaks remain. Avoid overmixing — stop when combined. Fold in the optional nuts or dried fruit if using.

Transfer batter to prepared pan and smooth the top. Tap the pan gently on the counter to release large air bubbles.

Bake until a skewer or toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Baking times (approximate): Bundt or 9×13: 45–55 minutes; Loaf pans: 50–65 minutes; Cupcakes: 16–20 minutes at 350°F. Start testing 8–10 minutes before the minimum time.

Let cake cool in the pan on a wire rack 15–20 minutes. For a Bundt, invert onto a rack to cool completely. For extra shine and honey flavor, make a simple glaze: warm 1/4 cup honey + 2 tbsp butter + 2 tbsp orange juice (or water) until melded; brush over warm or cooled cake to soak in lightly.

Slice with a serrated knife or thread, serve with extra honey, apple slices, pomegranate seeds, whipped cream, or mascarpone as desired.