is super moist with a dense crumb. Because it cooks at such a low temperature, the
baking soda must be activated by the acid in the molasses and the heat of the boiling
water before the cake is baked.
For the butterscotch:
3 oz. (6 Tbs.)
3/4 cup packed
For the cake:
12-1/2 oz. (2-3/4
cups) cake flour
1 tsp. baking
1/4 tsp. table
1 Tbs. ground
1 Tbs. ground
1/4 tsp. ground
4 oz. (8 Tbs.)
unsalted butter, softened
1/2 cup granulted
1 tsp. plus
1/2 tsp. baking soda
1 cup molasses
1-1/2 cups boiling
2 large eggs
For the topping:
apples (about 4 medium), peeled, quartered, cored, and sliced 1/4 inch thick
Butter and flour
the sides (not the bottom) of a 9-inch round cake pan that’s 3 inches deep, tapping
out the excess flour.
To make the
In a small saucepan,
melt the 6 Tbs. butter with the brown sugar, stirring for a smooth mixture.
Pour the mixture
into the cake pan and swirl it to cover the bottom.
Heat the oven
In a bowl, sift
together the flour, baking powder, salt, ginger, cinnamon, and cloves.
Using the paddle
attachment of an electric mixer, cream the butter and sugar until light and fluffy;
With a fork,
stir 1 tsp. of the baking soda vigorously into the molasses until the molasses has
lightened somewhat and has changed in texture; this can take a minute or two.
Add the molasses
to the butter-sugar mixture and mix on medium until completely combined.
Add the remaining
1/2 tsp. baking soda to the boiling water.
On low speed,
alternately add the dry ingredients and the water to the buttermolasses mixture.
Mix until just
the eggs one at a time, mixing to combine after each addition.
The batter will
be very thin.
Bake until the
center of the cake is springy to the touch and a toothpick comes out clean, about
1 hour and 15 min.
Let cool 5 min.
and then invert the cake onto a serving plate.
Let cool for
an hour before serving; the cake will still be warm, which is how it’s best.
serving, sauté the apples:
In a large
skillet, melt the butter and sugar.
the heat to medium high and add the apples; cook, tossing frequently, until
browned, about 5 minutes.
Let them cool
Top the cake
with the warm apples and serve with some whipped cream, if you like.
(per serving): Size: per serving without cream, Calories (kcal): 470, Fat (kcal):
17, Fat Calories (g): 160, Saturated Fat (g): 10, Protein (g): 4, Monounsaturated
Fat (g): 5, Carbohydrates (mg): 76, Polyunsaturated Fat (mg): 1, Sodium (g): 260,
Cholesterol (g): 80, Fiber (g): 3.