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1
CAKE:
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Preheat oven to 350 degrees. Line the bottom of a 10-inch springform cake pan with parchment lined bottom and set aside.
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Placed prepared apples in a bowl and pour brandy over the apples.
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4
Sift the flour, cinnamon, cloves and baking powder, and set aside.
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Strip the vanilla seeds from the bean, then place the seeds, pod and butter into a small saucepan.
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Cook over low heat until the butter turns brown it will take on a nutty smell and will have an intense vanilla flavor.
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Remove the vanilla bean and let cool to room temperature.
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Separate the eggs and whip the yolks with the vanilla extract and salt. When the egg yolks start to change color and start to get fluffy, add 3/4 cup of the sugar and continue to whip until light in color.
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Fold in the butter mixture, then fold in the sifted flour mixture (the batter will be thick).
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Fold in apples and Brandy.
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Whip the egg whites until fluffy, then add the remaining 1/2 cup of sugar and continue to whip until stiff.
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Fold the whites into the cake batter in thirds.
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When well mixed, pour into the cake pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
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Let the cake cool on a wire rack.
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When cool, run a butter knife around the edge to loosen then turn out onto a plate and top with vanilla cream cheese frosting.
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FROSTING:
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Place the unsalted butter, vanilla seeds and the powdered sugar in the mixer with the paddle attachment (if available).
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Beat until soft and well creamed.
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Add the cream cheese and continue to mix until well combined.
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Spread on top of the cooled cake. Refrigerate the cake until the frosting is firm, about 30 minutes.
