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1
Preheat oven to 350u00b0F.
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2
Cream together butter and sugar, brown sugar until smooth.
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3
Add eggs and vanilla, blend for 1 minute.
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4
Stir all dry ingredients together.
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5
Alternate adding scoops of dry ingredients and buttermilk to the creamed mixture while beating until all ingredients are combined.
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6
Blend until there are no lumps.
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7
Pour into two 9 inch rounds and bake for~40 minutes, or until inserted toothpick comes out clean.
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8
Allow cakes to cool.
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9
If you wish to stack the cakes you should cut the rounded tops off with a bread knife once they have cooled so that they will stack flat, save the removed portion for apple filling.
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10
To make fried apple filling, scoop a trough into the top of the first cake layer for the apple filling, about 1 inch deep but leave the edges to form a shallow dish or basin in the cake.
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11
Save the crumbs from this procedure.
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12
Peel and core 2 baking apples.
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13
Chop apples and put into a skillet along with 3 T butter, about 1/4 cup brown sugar and 1 tsp cinnamon.
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14
Heat on medium heat, stir occasionally to prevent burning but allow the apples to brown slightly (this turns the sugars to caramel).
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15
Once the apples have stopped sweating and are caramelized, add the juice from 1/2 lemon or lime and 1/4 cup of apple juice.
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16
Remove from heat.
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17
Add the cake crumbs until all liquid has been absorbed.
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18
Spoon this into the shallow trough on the cake and place the second cake on top.
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19
To make frosting, ceam butter and cheese together.
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20
Blend in vanilla and add sugar.
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21
Once sugar is incorporated turn mixer to high and whip until light and creamy.
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22
Frost the top and sides of the cake, sprinkle with additional cinnamon or nutmeg if desired.
