5 cups dried
apples (about 3/4 pound)
5 cups apple
cider
1 2/3 cups
granulated sugar
1 cup (2
sticks) unsalted butter, softened, plus more for pans
3 cups sifted
all-purpose flour, plus more for pans
1 large egg
1 cup
unsulfured molasses
1 cup
buttermilk
1 teaspoon
baking soda
1 teaspoon
ground ginger
1/8 teaspoon
ground cloves
1/2 teaspoon
salt
Confectioners' sugar, for dusting
Directions
1. Bring apples and cider to a boil in a
large pot. Reduce to a simmer; cook, stirring occasionally, until apples begin
to soften and liquid has reduced, 40 to 50 minutes. Add 1 cup water; cook,
mashing apples slightly, until liquid has reduced, about 10 minutes. Add 2/3
cup granulated sugar and 1/2 cup water; simmer until apples are very soft and
coated in syrup, about 15 minutes. Let cool completely.
2. Preheat oven to 375 degrees. Butter two
9-inch round cake pans. Line bottoms with parchment paper, and butter
parchment. Dust with flour; tap out excess. Set aside.
3. Put butter and the remaining cup sugar
in the bowl of an electric mixer fitted with the paddle attachment. Mix on
medium-high speed until creamy, about 3 minutes. Reduce speed to low; mix in
egg, molasses, buttermilk, baking soda, flour, spices, and salt.
4. Divide batter evenly between prepared
pans. Bake until a cake tester inserted into centers comes out clean and tops
spring back when lightly touched, about 35 minutes. Let cool on a wire rack 10
minutes. Run a knife around edges of pans to loosen; invert to unmold. Remove
parchment; reinvert onto racks. Let cool.
5.
Using a long
serrated knife, cut each cake in half horizontally. Place 1 bottom layer on a
serving platter. Top with 1/3 of the apple mixture, spreading to edges. Stack 1
top layer on top of apples, and top with another 1/3 of the apple mixture.
Repeat with remaining cake bottom and apples, and top with remaining cake top.
Let stand at room temperature at least 1 hour before serving. Sift
confectioners' sugar over top of cake.
credit to : marthastewart.com
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