Excellent Apple Gingerbread

Prepare the Apple Filling: Melt 1/4 cup of butter in a large skillet over medium heat. Add the chopped apples and cook, stirring occasionally, until they are tender and slightly caramelized, about 8-10 minutes. Set aside to cool completely. (10 minutes)

Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans to prevent sticking. (5 minutes)

Make the Gingerbread Batter: In a large bowl, cream together 3/4 cup of softened butter, honey, granulated sugar, and brown sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, ensuring each is fully incorporated. In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the chopped walnuts and cooled cooked apples until evenly distributed throughout the batter. (20 minutes)

Bake the Cakes: Divide the batter evenly between the prepared cake pans and spread to level. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30-35 minutes. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (45 minutes)

Prepare Candied Walnuts: While the cakes are baking and cooling, whip the egg white in a clean, dry bowl until foamy. Gently fold in the brown sugar, cinnamon, and walnuts. Spread the mixture evenly on a baking sheet lined with parchment paper. (10 minutes)

Bake Candied Walnuts: Bake in the preheated oven until the walnuts are toasted and fragrant, about 8-10 minutes. Watch carefully to prevent burning. Let cool completely on the baking sheet. (10 minutes)

Make the Cream Cheese Frosting: In a large bowl, beat together the softened butter, confectioners' sugar, and cream cheese until smooth and creamy. Stir in the vanilla extract. (10 minutes)

Assemble the Gingerbread: Place one layer of the cooled cake on a serving plate. Spread with a thin layer of the cream cheese frosting. Top with most of the apple pie filling, spreading it evenly. Place the second cake layer on top, bottom-side up. Frost the top and sides of the cake with the remaining cream cheese frosting. Decorate the top with the remaining apple pie filling and sprinkle generously with the candied walnuts. (20 minutes)