Apple Cake

For the cake:

2 cups (10 oz./315 g) all-purpose flour
1 cup (7 oz./220 g) firmly packed light brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 Tbs. ground cinnamon
3/4 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
3/4 cup (6 fl. oz./180 ml) milk
2 eggs
8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled
1 1/2 tsp. vanilla extract
2 apples, peeled and coarsely grated
For the buttercream:
2 Tbs. unsalted butter, at room temperature
3/4 cup (90 g) confectioners sugar, sifted
1 1/2 tsp. milk
1/4 tsp. vanilla extract
Pinch of salt

Preheat an oven to 350F (180C). Grease and flour both wells of a cake pan; tap out any excess flour.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg and cloves.
In a small bowl, whisk together the milk, eggs, melted butter and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the grated apple until just combined; do not
overmix.
Pour the batter into the prepared cake pan. Tap the pan gently on a work surface to release any air bubbles. Bake until browned and a
toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool upright in the
pan for 10 minutes. Tap the pan gently on a work surface to loosen the cake. Invert the pan onto the rack and lift off the pan. Let the cake
cool completely, about 1 hour.
Meanwhile, make the buttercream: In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth
and creamy, about 1 minute. Add the confectioners sugar, milk, vanilla and salt and beat until light and fluffy, about 1 minute more,
stopping the mixer to scrape down the bottom and sides of the bowl as needed.
Spread the buttercream frosting over the cake. Cover loosely with plastic wrap and refrigerate the cake until the buttercream is firm, about
1 hour.
Remove cake from the refrigerator and place it upright on a platter. Decorate and serve. Serves 10 to 12