Heavenly Spiced Cake





  • Preheat oven to 350°F.
  • Cream together butter and sugar, brown sugar until smooth.
  • Add eggs and vanilla, blend for 1 minute.
  • Stir all dry ingredients together.
  • Alternate adding scoops of dry ingredients and buttermilk to the creamed mixture while beating until all ingredients are combined.
  • Blend until there are no lumps.
  • Pour into two 9 inch rounds and bake for~40 minutes, or until inserted toothpick comes out clean.
  • Allow cakes to cool.
  • 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.
  • 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.
  • Save the crumbs from this procedure.
  • Peel and core 2 baking apples.
  • Chop apples and put into a skillet along with 3 T butter, about 1/4 cup brown sugar and 1 tsp cinnamon.
  • Heat on medium heat, stir occasionally to prevent burning but allow the apples to brown slightly (this turns the sugars to caramel).
  • 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.
  • Remove from heat.
  • Add the cake crumbs until all liquid has been absorbed.
  • Spoon this into the shallow trough on the cake and place the second cake on top.
  • To make frosting, ceam butter and cheese together.
  • Blend in vanilla and add sugar.
  • Once sugar is incorporated turn mixer to high and whip until light and creamy.
  • Frost the top and sides of the cake, sprinkle with additional cinnamon or nutmeg if desired.