Ingredients:

• 3/4 cup unsalted butter
• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. ground cloves
• 1/4 tsp. ground nutmeg, plus more for garnish
• 1/4 tsp. kosher salt
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 tsp. grated orange zest
• 3 large eggs, at room temperature
• 6 Tbsp. vegetable oil
• 1 1/2 cups peeled, grated Fuji apples (from 3 apples)
• 1/2 cup toasted pecan pieces, plus more for garnish

• 1 (8-oz.) pkg. cream cheese, at room temperature
• 6 Tbsp. unsalted butter, at room temperature
• 2 1/2 cups powdered sugar, sifted
• 1 1/2 tsp. grated orange zest
• 1 1/2 tsp. vanilla extract
• 1/4 tsp. kosher salt

Cooking Instructions:

1. Prepare oven and pan:

   Preheat oven to 325°F. Grease a 9-inch square baking pan with cooking spray; line with parchment paper, letting excess extend over sides of pan.

2. Brown the butter:

   Melt butter in a medium saucepan over medium-high, stirring occasionally, until light brown in color and has a nutty aroma, 8 to 10 minutes. Pour brown butter into a medium bowl. Let stand until barely warm to the touch, 30 to 35 minutes.

3. Make batter:

   Whisk together flour, baking powder, baking soda, cloves, nutmeg, and salt in a medium bowl; set aside. Stir together sugars and orange zest in a large bowl until combined; whisk eggs into sugar mixture until combined. Gradually whisk in vegetable oil and brown butter. Gradually whisk in flour mixture just until combined. Fold in apples and pecans.

4. Bake cake:

   Spread batter into prepared pan; tap pan on counter a few times to release any air bubbles. Bake in preheated oven until a wooden pick inserted in center comes out clean, 35 to 38 minutes, loosely covering with aluminum foil during last 10 minutes of baking to prevent excessive browning. Let cake cool in pan on a wire rack 15 minutes. Using excess parchment paper as handles, remove cake from pan, and let cool completely, about 1 hour, 30 minutes.

5. Prepare the frosting:

   Add cream cheese and butter to bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Gradually add powdered sugar, 1/2 cup at a time, beating on low speed until all sugar is incorporated, scraping down sides of bowl between additions. Increase speed to medium-high; beat until frosting is fluffy, about 2 minutes. Add orange zest, vanilla, and salt; beat on low speed just until incorporated, about 30 seconds.

6. Assemble the cake:

   Place Cake on a plate or cake stand, and spread frosting over top. Garnish with additional toasted pecans and a sprinkle of ground nutmeg.