Ingredients
The following ingredients have 4 Servings
- Caramel Sauce
- 1 cup sugar
- 1/3 cup water
- For Cake
- 2 Granny Smith Apples
- 1/2 cup butter
- 1/2 cup sugar
- 2 EB eggs
- 3/4 cup dark molasses
- 2 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 3/4 cup hot water
Instruction
- Preheat oven to 350 degrees
- Caramel Sauce
- In small saucepan combine 1 cup sugar and 1/3 cup water. Bring to a boil. Reduce to a simmer and cook until mixture reaches a dark amber color and 350 degrees on a candy thermometer. About 10-15 minutes.
- While caramel sauce is cooking:
- Spray a 9” glass pie plate with non stick cooking spray.
- Peel and core apples. Slice each apple into 8 slices.
- Line bottom of pie plate with sliced apples (placing decoratively around the pie plate)
- Using mixer (standing or hand held) Combine butter and sugar until creamy. Add EB eggs one at a time until combined. Add molasses and blend until well mixed.
- In a separate bowl combine flour, soda, cinnamon, ginger cloves and salt. Add to wet ingredients in mixer and blend for a minute or two. Add hot water and mix for 2 minutes on medium speed.
- When caramel sauce reaches desired consistency and 350 degrees on your candy thermometer - pour over apples. CAREFUL, it will be hot and the apples will sizzle!
- Pour cake batter over apple and caramel mixture. NOTE: if you are using a small pie pan you might have some extra batter - you can pour into a little ramekin dish and bake along side the cake for an additional treat!
- Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and cool for 15 minutes. Run a knife around the sides of the cake to loosen.
- Carefully place a large platter over the pie plate and using oven mitts invert onto platter.
- Remove the pie pan - the cake will slip out!
- Serve warm with a bit of whip cream for topping if desired!
