-
1
In a medium saucepan, spread 1/3 cup sugar in an even layer.
-
2
Cook over medium-high heat, without stirring, until sugar begins to turn golden and melt around the edges, 3 to 4 minutes.
-
3
Using a wooden spoon, slowly stir until melted and mixture is a translucent golden amber.
-
4
Add apple chunks and lemon juice, and stir to coat apple pieces with caramel.
-
5
Cover, and cook over low heat until apples fall apart, 6 to 8 minutes.
-
6
Continue cooking, stirring frequently, until mixture reaches the consistency of applesauce and generously coats the back of the spoon, about 5 minutes more.
-
7
(You should have about 1 1/2 cups applesauce.)
-
8
Remove from heat; let cool completely.
-
9
Preheat the oven to 350F.
-
10
Butter three 6-by-2-inch round cake pans; line the bottoms with parchment paper.
-
11
Butter parchment, and dust with flour, tapping out excess; set aside.
-
12
Into a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, and nutmeg; set aside.
-
13
In a small bowl, combine milk and vanilla; set aside.
-
14
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, remaining 1 3/4 cups sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
-
15
Add eggs, one at a time, beating for 1 minute after each addition, until smooth.
-
16
With mixer on low speed, add flour mixture in three parts, alternating with the milk mixture and beginning and ending with flour; beat until just combined after each, being careful not to over-mix.
-
17
Add cooled applesauce; mix to combine, about 1 minute.
-
18
Divide the batter among prepared pans.
-
19
Bake, rotating pans halfway through, until cakes pull away from the sides of the pans and a cake tester inserted in the centers comes out clean, 35 to 40 minutes.
-
20
Transfer pans to a wire rack to cool 20 minutes.
-
21
Run a knife or offset spatula around the edges.
-
22
Invert cakes onto the rack; peel off the parchment.
-
23
Reinvert cakes and let them cool completely, top sides up.
-
24
Using a serrated knife, trim tops of cakes to make level.
-
25
Place one layer on a cake plate.
-
26
Spread top with a third of the Creamy Goat Cheese Frosting.
-
27
Repeat with remaining cake layers and frosting.
-
28
Refrigerate cake, at least 30 minutes or up to 3 days, covered with a cake dome.
-
29
Before serving, garnish with Caramelized Lady Apples.
-
30
In the bowl of an electric mixer fitted with the paddle attachment, beat the goat cheese and cream cheese on medium-high speed until fluffy, about 4 minutes, scraping down the sides of the bowl as needed.
-
31
Add sugar, and beat until well-combined and fluffy, about 4 minutes.
-
32
The frosting can be refrigerated, covered, up to 3 days; bring to room temperature, and beat about 3 minutes before using.
-
33
In a small saucepan, cook the sugar over medium-high heat, stirring often with a wooden spoon, until sugar is melted and turns golden amber, about 3 minutes.
-
34
Stir in the butter.
-
35
Place apples in the pan, cut sides down.
-
36
Cook until the apples are coated with the caramel and have softened, about 2 minutes.
-
37
Transfer them to a parchment-lined baking sheet to cool completely.
