Apple-Spice Layer Cake

Directions

1. 1
   In a medium saucepan, spread 1/3 cup sugar in an even layer.
2. 2
   Cook over medium-high heat, without stirring, until sugar begins to turn golden and melt around the edges, 3 to 4 minutes.
3. 3
   Using a wooden spoon, slowly stir until melted and mixture is a translucent golden amber.
4. 4
   Add apple chunks and lemon juice, and stir to coat apple pieces with caramel.
5. 5
   Cover, and cook over low heat until apples fall apart, 6 to 8 minutes.
6. 6
   Continue cooking, stirring frequently, until mixture reaches the consistency of applesauce and generously coats the back of the spoon, about 5 minutes more.
7. 7
   (You should have about 1 1/2 cups applesauce.)
8. 8
   Remove from heat; let cool completely.
9. 9
   Preheat the oven to 350F.
10. 10
    Butter three 6-by-2-inch round cake pans; line the bottoms with parchment paper.
11. 11
    Butter parchment, and dust with flour, tapping out excess; set aside.
12. 12
    Into a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, and nutmeg; set aside.
13. 13
    In a small bowl, combine milk and vanilla; set aside.
14. 14
    In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, remaining 1 3/4 cups sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
15. 15
    Add eggs, one at a time, beating for 1 minute after each addition, until smooth.
16. 16
    With mixer on low speed, add flour mixture in three parts, alternating with the milk mixture and beginning and ending with flour; beat until just combined after each, being careful not to over-mix.
17. 17
    Add cooled applesauce; mix to combine, about 1 minute.
18. 18
    Divide the batter among prepared pans.
19. 19
    Bake, rotating pans halfway through, until cakes pull away from the sides of the pans and a cake tester inserted in the centers comes out clean, 35 to 40 minutes.
20. 20
    Transfer pans to a wire rack to cool 20 minutes.
21. 21
    Run a knife or offset spatula around the edges.
22. 22
    Invert cakes onto the rack; peel off the parchment.
23. 23
    Reinvert cakes and let them cool completely, top sides up.
24. 24
    Using a serrated knife, trim tops of cakes to make level.
25. 25
    Place one layer on a cake plate.
26. 26
    Spread top with a third of the Creamy Goat Cheese Frosting.
27. 27
    Repeat with remaining cake layers and frosting.
28. 28
    Refrigerate cake, at least 30 minutes or up to 3 days, covered with a cake dome.
29. 29
    Before serving, garnish with Caramelized Lady Apples.
30. 30
    In the bowl of an electric mixer fitted with the paddle attachment, beat the goat cheese and cream cheese on medium-high speed until fluffy, about 4 minutes, scraping down the sides of the bowl as needed.
31. 31
    Add sugar, and beat until well-combined and fluffy, about 4 minutes.
32. 32
    The frosting can be refrigerated, covered, up to 3 days; bring to room temperature, and beat about 3 minutes before using.
33. 33
    In a small saucepan, cook the sugar over medium-high heat, stirring often with a wooden spoon, until sugar is melted and turns golden amber, about 3 minutes.
34. 34
    Stir in the butter.
35. 35
    Place apples in the pan, cut sides down.
36. 36
    Cook until the apples are coated with the caramel and have softened, about 2 minutes.
37. 37
    Transfer them to a parchment-lined baking sheet to cool completely.