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