Apple-Spice Layer Cake

Preparation

1. Step 1

   In a medium saucepan, spread 1/3 cup sugar in an even layer. Cook over medium-high heat, without stirring, until sugar begins to turn golden and melt around the edges, 3 to 4 minutes. Using a wooden spoon, slowly stir until melted and mixture is a translucent golden amber. Add apple chunks and lemon juice, and stir to coat apple pieces with caramel. Cover, and cook over low heat until apples fall apart, 6 to 8 minutes. Continue cooking, stirring frequently, until mixture reaches the consistency of applesauce and generously coats the back of the spoon, about 5 minutes more. (You should have about 1 1/2 cups applesauce.) Remove from heat; let cool completely.

   Step 2

   Preheat the oven to 350°F. Butter three 6-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, and nutmeg; set aside. In a small bowl, combine milk and vanilla; set aside.

   Step 3

   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. Add eggs, one at a time, beating for 1 minute after each addition, until smooth.

   Step 4

   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. Add cooled applesauce; mix to combine, about 1 minute.

   Step 5

   Divide the batter among prepared pans. 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. Transfer pans to a wire rack to cool 20 minutes. Run a knife or offset spatula around the edges. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.

   Step 6

   Using a serrated knife, trim tops of cakes to make level. Place one layer on a cake plate. Spread top with a third of the Creamy Goat Cheese Frosting. Repeat with remaining cake layers and frosting. Refrigerate cake, at least 30 minutes or up to 3 days, covered with a cake dome. Before serving, garnish with Caramelized Lady Apples.

2. Creamy Goat Cheese Frosting

   Step 7

   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. Add sugar, and beat until well-combined and fluffy, about 4 minutes. The frosting can be refrigerated, covered, up to 3 days; bring to room temperature, and beat about 3 minutes before using.

3. Caramelized Lady Apples

   Step 8

   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. Stir in the butter. Place apples in the pan, cut sides down. Cook until the apples are coated with the caramel and have softened, about 2 minutes. Transfer them to a parchment-lined baking sheet to cool completely.