Apple Cake with Butterscotch Cream Cheese Frosting

My lame picture doesn't do this wonderful cake justice.

We had friends over for dinner last weekend, and as anyone knows company coming means baking.  Well, any weekend = baking, but I usually make cake when we're having guests.  I ADORE cake.  I love making it, love icing it, love eating it.  Cakes are beautiful and delicious and remind me of being a kid when I wanted cake all the time but rarely got it.  Well now I can make it whenever I want, but Mike and I can only eat so much before feeling ill.

Back to the cake.  This cake is simply delightful.  The actual cake is moist and fluffy, full of vanilla and apple flavours.  The icing is omg divine.  Not too sweet it's perfect with this sugary cake.  It's pretty filling, so don't make this unless you have a few people to share it with.

Apple Cake with Butterscotch Cream Cheese Frosting
from Magnolia Bakery
 

Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
5 large eggs, at room temp
1 cup milk
1 1/2 teaspoons vanilla extract
3 1/2 cups coarsely chopped, peeled, crisp tart apples

Preheat oven to 325 degrees.  Grease and lightly flour two 9-inch round cake pans, then line the bottoms with waxed paper (I used parchment)
In a small bowl, sift together the flour, baking powder, and salt.  Set aside.  In a large bowl, on med speed of an electric mixer, cream the butter until smooth.  Add the sugar gradually and beat until fluffy, about 3 minutes.  Add the eggs, one at a time, beating well after each addition. 
Add the dry ingredients in three parts, alternating with milk and vanilla.  With each addition, beat until ingredients are incorporated, but do not over beat.  Using a rubber spatula, scrape down sides making sure ingredients are well blended.  Stir in apples.
Divide the batter in pans.  Bake for 40-50 minutes, until a cake tester comes out clean. (make sure to keep a close eye on the cake, mine took almost 60 minutes)
Let the layers cool in pans for 1 hour.  Remove from pans and cool completely on wire rack.
When the cake has cooled, time to frost!

Frosting:
1 pound (two 8-ounce packages) cream cheese, softened
6 tablespoons unsalted butter, softened
1 cup firmly packed light brown sugar
2 tablespoons dark corn syrup
1 teaspoon vanilla extract

In a large bowl, on med speed of an electric mixer, beat cream cheese and butter until smooth, about 3 minutes.  Add sugar, corn syrup, and vanilla, and beat until smooth and creamy.  Cover and refrigerate for 1 hour to thicken before using.