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1
For the filling:
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2
Bring the apples and water to cover to a boil in a medium saucepan.
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3
Reduce the heat and simmer until the apples are completely softened, about 10 minutes.
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4
Drain the apples and let cool until just warm, about 15 minutes.
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5
Puree the apples in a food processor until smooth.
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6
Transfer to a bowl and stir in the brown sugar, cinnamon, cloves, and allspice. (The filling can be refrigerated for up to 2 days.).
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7
For the layers:
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8
Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
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9
Coat 2 baking sheets with cooking spray.
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10
Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
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11
Whisk the buttermilk, eggs, and vanilla in a large measuring cup.
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12
With an electric mixer at medium-high speed, beat the butter and granulated sugar in a large bowl until fluffy, about 2 minutes, scraping down the bowl as necessary.
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13
Add the flour mixture and buttermilk mixture alternately in two batches, beating after each addition and scraping down the bowl as needed until combined. (The dough will be thick.).
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14
Divide the dough into 8 equal portions.
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15
Working with 2 portions at a time, on a lightly floured surface, roll each out into a 10-inch circle about 1/4 inch thick.
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16
Using a 9-inch cake pan as a template, trim away the excess dough to form 2 perfectly round 9-inch disks.
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17
Transfer the disks to the prepared baking sheets and bake until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through the baking time.
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18
Transfer the disks to a rack and cool completely, at least 1 hour.
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19
Repeat with the remaining dough. (The layers can be wrapped tightly in plastic and stored at room temperature for up to 2 days.).
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20
To assemble the cake:
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21
Place one layer on a serving plate and spread with 1 cup filling.
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22
Repeat 6 times.
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23
Top with the final layer, wrap tightly in plastic, and refrigerate until the layers soften, at least 24 hours or up to 2 days.
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24
Dust with confectioners' sugar and serve. (The fully assembled cake can be refrigerated for up to 2 days.).
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25
Be sure to let the cake sit at least 24 hours, as the moisture from the filling transforms the texture of the cookie-like layers into a tender apple-flavored cake.
