Preheat oven to 375 degrees F. Grease a 9" springform pan, set aside.

Whisk together the flour, baking powder, salt, cloves, and nutmeg in a very large bowl.

Cut the butter into the flour, using your fingers or a pastry cutter, until the mixture is very fine and crumbly. Add in 3/4 cup of the sugar and stir.

Whisk the eggs and milk together in a bowl. Stir into the flour mix until batter is just wet, (it will be lumpy).

Fold the apples into the batter.

Pour into the prepared pan, sprinkle with the raw sugar, and bake 45-50 minutes until golden and a toothpick inserted comes out with a few moist crumbs. Set on a wire rack to cool for 15 minutes before removing from pan to to cool completely.

Meanwhile, make the custard. In a metal saucepan, add the milk and cream with the vanilla pod. Bring to a gentle boil and remove from heat as soon as the mixture begins to boil.

In a large bowl, whisk the egg yolks with the remaining 3 tbs sugar until pale yellow.

Whisk the hot liquid into the eggs. Pour back into the saucepan and return to low heat, add the whiskey and cook until thick and creamy and coats the back of a spoon.

Serve over warm apple cake.