In a large bowl, add the eggs, sugar, oil, and vanilla. Use a hand mixer on medium speed to combine. Add the flour mixture and mix again until just combined. Fold in the chopped apples and pecans. The batter will be thick.
Allow the cakes to cool in the pan on a wire rack. These cakes are delicate, so when removing them from the pan, be gentle and don’t rush. I used a large dinner plate to make the process easy.
While the cake is cooling, prepare the frosting. Using a mixer, blend the cream cheese and butter. Slowly add the confectioners’ sugar, one cup at a time. Add the kosher salt and cinnamon. Mix until the ingredients are well combined and the frosty is fluffy.
Transfer one of the cake rounds to the serving platter and spread frosting on that first layer of cake. Position the second cake round on the frosting and then top the second layer of cake with more frosting. Use an offset spatula to smooth the top and sides of the cake.
To garnish the cake, top it with apple slices and chopped pecans. I tossed my apple slices in lemon juice to keep them from turning brown.