Add pecans, sugar and butter to a small frying pan and over low heat, stir constantly until the sugar is dissolved (5-6 minutes). Immediately transfer to parchment paper and spread the nuts out to cool.

Peel, core and cut the apples into small, even pieces and add to a medium saucepan with 1 Tbsp of butter. Cover and cook for about 15 minutes until the apples are soft, stirring occasionally. Remove the lid and allow them to cook for another 5 minutes, or until the liquid has evaporated. Remove from the heat and mash into applesauce. Set aside and allow them to cool.

Preheat the oven to 350 degrees.

In a small bowl, mix together the flour, cinnamon, cloves, allspice, baking soda and salt. Set to the side.

In a larger bowl, cream together ¾ c of butter with sugar until light and fluffy. Add in the egg and beat until creamy.

Add half of the flour/spice mix to the sugar and mix until combined. Add in the cooled applesauce and mix. Add the remaining flour and stir until thoroughly combined.

Stir in the chopped pecans.

Divide the batter between 2- 9” cake pans (either non-stick or greased) and bake for 24-26 minutes, or until a toothpick comes out clean.

*If you desire a taller cake, 8” cake pans can also be used.

Allow cakes to rest 8-10 minutes before removing them from the pans to cool completely before frosting.

Beat the cream cheese and the butter until light and fluffy. Add in the powdered sugar until smooth and creamy. Add in the vanilla and mix until smooth.

Stack the cake with the first layer flat side up in the center of your cake plate and add about ½ - ¾ c of frosting and spread in an even layer. Add the second cake layer flat side down. Spread the remaining frosting along the sides and top of the cake in an even layer.

Chop the sugared pecans into bite sized pieces and arrange in a circular ring pattern on the top of the cake.

Chill the cake for 2 hours to allow the frosting time to set.