For the cake:- 1/2 cup firmly packed brown sugar
- 8 tablespoons (1 stick) unsalted butter (room temperature)
- 1 large egg
- 1/2 cup molasses
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Heat oven to 350 F. Lightly oil bottoms of two 8-inch round cake pans.
In a large bowl, use an electric mixer to cream the brown sugar and butter until light. Slowly add the egg and molasses, then blend well. Beat in the buttermilk, vanilla and nutmeg.
In a second bowl, sift together the flour, baking powder, baking soda and salt. Slowly add the flour mixture to the molasses mixture and mix until thoroughly incorporated.
Pour half of the batter into each of the prepared cake pans. Bake for 15 to 20 minutes, or until a toothpick inserted at the center of each cake comes out clean. Let the cakes cool in their pans on a wire rack.
For the filling:
- 2 cups finely chopped apples
- 1/2 cup water
- 1 cup firmly packed brown sugar
- 1 teaspoon cinnamon
In a medium saucepan over medium heat, combine the apples and water. Cook, stirring occasionally, until the apples are tender. Stir in the brown sugar and cinnamon. Being to a boil and cook, stirring constantly, until the mixture thickens to a syrup.
Place one of the cooled cake layers on a serving plate. Spread half of the filling on top. Place the second cake layer on top, then spread the remaining filling over it.
Enjoy!
