1. Place rack in center of oven, preheat oven 350 degrees.
2. Lightly oil a 9 inch cake pan, using the grapeseed oil.
3. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
4. In a medium bowl, combine buttermilk, grapeseed oil, vanilla extract, and eggs and whisk to combine.
5. Pour buttermilk/oil mixture into flour. Using a spatula, gently combine, do not over mix.
6. Pour batter into a lightly oiled 9 inch cake pan.
7. Place in oven and bake for 40-45 minutes. Remove from oven, and remove from cake pan. Allow to cool on a wire rack for minimum 1 hour before assembly.

For compote:

1. Place chopped apples, salt, cinnamon, cardamon, nutmeg, salt, zest, and juice into a medium sauce pot.
2. Bring to a light boil over medium heat, reduce heat to medium low, and allow simmer for 5 minutes covered.
3. Uncover and cook for another 15-20 minutes. Remove from heat and allow to cool.

For frosting:

1. Use a stand mixer fitted with whisk attachment. Add brie and whip for 5 minutes until light and fluffy.
2. Add heavy cream, and whip for 3 minutes, until medium-stiff peaks are formed.
3. Add sugar and whip for 1 minute, until combined.

To assemble:

1. Place cooled cake on a large plate.
2. Using a large spatula spread the frosting on the cake, just covering the top, not sides.
3. Using a large ladle or spoon, scoop spiced apple compote on center of cake over frosting.

For those 21 and over, pair this recipe with Champagne or Moscato wine.