Pre-heat your oven to 325 degrees F. Spray three 8-inch cake pans with non-stick spray and line the bottoms with parchment paper rounds. Spray the paper and set aside.
In a medium size bowl, whisk together the flour, almond flour, baking powder, salt, cinnamon and nutmeg. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter until smooth.
Add both sugars and mix until light and fluffy (about 3 minutes).
Add the eggs, one at a time and mixing well after each addition. Scrape down the sides of the bowl and mix for another 2 to 3 minutes.
With the mixer on low, add half of the dry ingredients, followed by the milk, and the remaining dry ingredients. Stir until combined.
Fold in the shredded apples.
Evenly distribute the batter between the three pans and bake for about 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out with just a few moist crumbs on it.
Cool on a wire rack for 10 minutes before inverting the cake layers to cool completely on wire racks.