Preheat your oven to 375 degrees F.

Spray an 8-inch diameter cake pan with non-stick spray and line with parchment paper.

Peel, core, and roughly chop your Granny Smith apples and set aside.

To a medium mixing bowl, add the cake flour, 3/4 cup sugar, baking powder, cinnamon, salt, cloves, and nutmeg, whisking to combine.

Add the butter to the bowl of an electric mixer and beat until light and fluffy.

Stir in the eggs, one at a time, scraping the bottom and sides of the bowl with a spatula as needed.

Slowly add in the flour mixture to the butter egg mixture until you have a ragged dough (it will be really dry).

Pour in the buttermilk stirring to combine. Once relatively incorporated, increase the speed to medium-high and beat for 60 to 90 seconds. You should end up with a nice, smooth batter.

Fold in the chopped apples, then transfer to your prepared pan, using a spatula to even the top.

Sprinkle the batter with the remaining 2 tablespoons sugar.

Add to your oven at bake for 50 to 60 minutes at 375 degrees F, or until a toothpick inserted into the center comes out clean.

Let cool in the pan.

While the cake cools, add the powdered sugar, cornstarch, and salt to a small pot, whisking to combine.

Slowly add in the cream, continuing to whisk as you do so.

Stir in the whiskey, then place over medium-low heat.

Heat the mixture until steaming and slightly thickened, whisking occasionally.

Remove from heat, stirring in the vanilla extract.

To serve, cut a slice of the cake and serve with the whiskey cream sauce.