In a large mixing bowl, add apples and lemon juice, and toss with 2 tablespoons sugar and 1 teaspoon cinnamon. Set aside.
In another large mixing bowl, combine brown sugar, 1½ cups butter, ¾ cup flour, nutmeg, ginger and 1 teaspoon cinnamon, using a fork to create a crumbly texture. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat remaining butter and sugar until fluffy. Add vanilla extract, and stir for 30 seconds. Set aside.
In a large mixing bowl, mix remaining flour, baking powder, salt and remaining cinnamon. In alternating additions, starting and ending with dry mixture, add dry ingredients and wet to mixing bowl. Stir until smooth. Using a silicone spatula, gently fold and mix in beaten egg whites.
Pour about half of cake mixture into Bundt pan, and then layer about half of apple mixture inside pan and half of brown sugar mixture; use a spoon to combine. Add remaining cake batter, brown sugar mixture and apples, and swirl again with a spoon.
Bake for 60 to 70 minutes or until a cake tester comes out clean and cake doesn't jiggle. Allow to cool on a cooling rack before glazing.
In a large bowl, combine all ingredients. Pour over cooled cake, and serve.
- Pan: I made mine in a bundt cake and it took a lot of oil coating to get that out. You might want to do a 9x13" pan with parchment paper if you are worried about it breaking. It is a coffee cake.