Just wanted to add that this ranks up there with anything I’ve made by Stella parks or Ina Garten. I have baked for over two decades and this is a standout.
Very good. I used two medium-sized apples and it didn't look like the picture; layers were not as voluminous and visible; suggest maybe large apples? You will use all of the frosting and it will approximate the picture. Be very careful: the cakes can easily overcook. "Light golden" means barely golden. Test to ensure doneness; they are very, very light whitish cakes when done. My 4-inch piece of ginger grated finely and squeeze aggressively though a cheesecloth produced about 4 teaspoons of juice, so I would have more on hand. The ginger taste in the frosting was significant, but not big with 4 teaspoons instead of 3 tablespoons, naturally. I'm trying this recipe again for Thanksgiving!