Fuji Apple Spice Cake with Cream Cheese Frosting

Ingredients

• 3 cups all purpose flour 
• 1.5 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 2 tablespoons bourbon 
• 8 ounce cream cheese room temperature
• 3 large eggs 
• 2 medium gala apples cored peeled halved cut into 1/3-inch cubes (13 to 14 ounces total)
• 0.8 cup brown sugar packed ()
• 0.5 teaspoon ground allspice 
• 1.8 teaspoons ground cinnamon 
• 0.3 teaspoon ground nutmeg freshly grated
• 12 servings pecans toasted coarsely chopped (for garnish)
• 3 cups powdered sugar sifted (measured, then )
• 1 pinch salt 
• 1.3 cups sugar 
• 0.5 cup butter unsalted room temperature (1 stick)
• 1.5 cups apple sauce unsweetened
• 1 tablespoon vanilla extract 

Equipment

• bowl
• frying pan
• baking paper
• oven
• whisk
• hand mixer
• serrated knife

Directions

1. Position rack in center of oven andpreheat to 350°F. Butter and flour two9-inch-diameter cake pans with 2-inch highsides. Line bottom of each pan withparchment paper round.
2. Whisk first 7ingredients in medium bowl. Using electricmixer, beat 1 cup butter in large bowluntil fluffy.
3. Add both sugars and beat untilsmooth.
4. Add eggs 1 at a time, beatingwell after each addition. Beat in vanilla,then bourbon, if desired (mixture may lookcurdled).
5. Add flour mixture to egg mixturein 3 additions alternately with applesauce in2 additions, beating until blended after eachaddition. Stir in apples and pecans. Dividebatter between cake pans; smooth tops.
6. Bake cakes until tester inserted intocenter of each comes out clean, about 50minutes.
7. Transfer cakes to racks and cool inpans 15 minutes.
8. Cut around pan sides toloosen cakes. Invert cakes onto racks; peeloff parchment paper.
9. Place another rackatop 1 cake and invert again so that cake isrounded side up. Repeat with second cake.Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and stoer at room temperature.
10. Using electric mixer, beatcream cheese and butter in large bowl untilsmooth. Beat in vanilla extract and pinchof salt. Gradually add powdered sugar,beating until frosting is smooth and creamy,about 2 minutes.
11. Using long serrated knife, trim offrounded tops of cakes to make level;brush off any loose crumbs.
12. Transfer 1cake to platter, trimmed side up. Drop halfof frosting (about 11/2 cups) by spoonfulsatop cake.
13. Spread frosting evenly to edgesof cake. Top with second cake, trimmedside down. Drop remaining frosting byspoonfuls onto top of cake, leaving sidesof cake plain.
14. Spread frosting to top edgesof cake, swirling and creating peaks, ifdesired.
15. Sprinkle with pecans.
16. Let cakestand at room temperature 1 hour to allowfrosting to set slightly. DO AHEAD: Can bemade 1 day ahead. Cover with cake domeand refrigerate.
17. Let cake stand at roomtemperature at least 2 hours before serving.
18. Bon Appétit