• For the CakePreheat the oven to 350 degrees F.  
• Grease and flour 3 (8x2) inch round pans or 2  (9x2) inch pans, add a circle of parchment paper or waxed paper to the bottom of each pan.  Recipes with fruit have a tendency to stick.
• In a medium size bowl, add the flour, baking powder, baking soda, salt and cinnamon
• Whisk for 30 seconds to blend then set aside.  
• In another bowl or measuring cup for liquids,  add the milk, oil and vanilla.  Set aside.
• In the bowl of your mixer, add the softened  butter and cream cheese.  Mix at low to medium speed until blended  and smooth.  
• Gradually add the sugar and mix until well blended.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• Alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture.  (3 additions of dry and 2 of wet).
• Fold the shredded apples into the batter and pour into pans.
• Bake at 350 degrees F. for 22 to 24 minutes or until a toothpick inserted into the  center comes out clean or with just a few crumbs attached.  Let cool 5 to 10 minutes on a wire rack then turn out.  

Cream Cheese Frosting

• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 or 9 inch cake.
• Assemble the CakePlace the first cake layer on cake plate or pedestal. Spread the top with cream cheese frosting. Add the second layer and repeat. Add the third cake layer and frost the cake with a thin layer of cream cheese frosting (This is called the crumb coat).
• At this point, I like to chill the cake in the freezer for about 15 minutes or longer in the refrigerator to firm things up.
• Add the second layer of frosting. I smoothed my frosting with a bench scraper before going back in and adding a bit of texture with my small rounded offset spatula. I added a braided border on top with a 1M piping tip.