• Preheat your oven to 350 degrees and prepare three 9-inch cake pans by spraying with non-stick spray and lining with parchment paper.
• In a large mixing bowl add the dry ingredients: 3 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, and 1/4 tsp clove. Stir to combine.
• In a standing mixer add 1 cup melted butter, 1 1/2 cup brown sugar, and 1/2 cup granulated sugar. Mix to combine with the paddle attachment.
• Add 1 tbsp vanilla extract and 3 eggs. Mix to combine.
• Add the remaining wet ingredients: 1/2 cup sour cream and 1 cup apple butter. Mix to combine.
• Turn the mixer on low and slowly pour in the mixed dry ingredients. Stop as soon as all the dry ingredients are added.
• Fold in 2 apples, peeled and grated.
• Divide the batter into the three prepared cake pans. Place in the oven and bake for 35 minutes.
• When finished baking, remove and let cool before frosting.

Browned Butter Cream Cheese Frosting

• First brown your butter. In a saucepan, add 1 cup of unsalted butter, place over medium high heat.
• Allow the butter to melt and then boil. Listen closely. Once the bubbles stop making a popping noise, the butter is done. Take off the heat and stir.
• In a standing mixer with the paddle attachment, add 8 ounces of cream cheese and 1 cup of browned butter. Beat until combined.
• Add 5 cups of powdered sugar and 1 tsp vanilla extract. Beat until combined.
• Turn the mixer on high and beat for 2 full minutes until light and fluffy. Frost the cooled cakes, stacking on top of each other to make one tall cake.