Instructions:
- Preheat the oven to 350 degrees F. Grease and flour three 8-inch round cake pans.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped apples.
- Divide the batter evenly among the prepared pans. Tap the pans gently on the counter to release any air bubbles.
- Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- To make the icing, combine the caramel sauce, confectioners’ sugar, butter, cream, and vanilla extract in a medium mixing bowl. Beat until smooth.
- Place one cake layer on a serving platter or cake stand. Spread a generous amount of icing over the top. Repeat with the remaining layers.
- Spread the remaining icing over the top and sides of the cake.
- Serve and enjoy!
