Step 1

Preheat oven to 350°F. Butter and flour a 10-inch fluted tube pan.

Step 2

In a medium bowl whisk together the flours, baking powder, cinnamon, soda, salt, nutmeg, and cloves. Core and finely chop apples.

Step 3

In a large bowl beat 2/3 cup butter with a mixer on medium to high for 30 seconds. Add granulated sugar and beat for 2 minutes. Add eggs, one at a time, beating well after each. Beat in apple butter and 1/4 cup maple syrup (batter may appear curdled). Gradually beat in flour mixture on low until combined. Fold in half the finely chopped apples. Spoon batter into prepared pan, spreading evenly.

Step 4

Bake 45 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool slightly on a wire rack.

Step 5

meanwhile for topper: In a large skillet melt remaining 1/3 cup butter over medium. Add remaining apples. Cook and stir for 1 to 2 minutes or until softened. Stir in brown sugar and cream. Bring to boiling, stirring to dissolve sugar. Boil gently, uncovered, for 2 to 3 minutes. Remove from heat. Stir in remaining 2 tablespoons maple syrup. Cool slightly. Spoon over cake. Serve cake warm or cooled.