Spicy Halloween Ginger Cake

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Spicy Halloween Ginger Cake

 

2 cups dark molasses

1 cup plus 2 tablespoons unsalted butter, at room temperature

1/4 cup strong brewed coffee

4 3/4 cups cake flour

1/2 teaspoon salt

1 teaspoon ground allspice

1 teaspoon ground cloves

4 teaspoons ground cinnamon

4 teaspoons ground ginger

2 teaspoons ground mace

2 teaspoons freshly grated nutmeg

1 1/2 teaspoons baking soda

4 tart medium apples, such as Granny Smith

1/2 cup packed dark brown sugar

2 large eggs

2 cups sour cream

1/2 cup semisweet chocolate chips or baking

chocolate cut into small pieces

 

Preheat the oven to 350 degrees. Lightly oil a 13 x 9 x 2-inch baking pan.

Combine the molasses, butter, and coffee in a medium-size saucepan, and bring to

a boil over medium-high heat, stirring occasionally. As soon as it boils, remove

from the heat. Transfer the mixture to a large bowl, or the bowl of an electric

mixer, and let cool to lukewarm.

Sift the flour, salt, spices, and baking soda together onto a large piece of

waxed paper.

Core, peel, and halve the apples, then slice them into l/4-inch thick slices.

Line the prepared pan with the apple slices slightly overlapping them. Sprinkle

them with the brown sugar.

Whisk the eggs into the molasses mixture. Add the dry ingredients and mix

quickly but thoroughly. Then add the sour cream, mixing just until it is

incorporated. Fold in the chocolate chips, and then pour the cake batter over

the apple slices.

Bake in the center of the oven until the cake springs back when touched lightly

and a knife inserted in the center comes out clean, about 55 minutes. Remove the

pan from the oven, and transfer it to a wire rack to cool at least to lukewarm

before serving.

Cut the cake in pieces and turn them out of the pan upside down, so the apple

slices are on top. Or turn the whole cake out onto a large serving platter, and

serve.

Makes 1, 13 x 9-inch cake (12 to 14 servings.)

 

 

 

 

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