Apple-Ginger Stack Cake

Preparation

1. Step 1

   Bring the apples and cider to a boil in a large pot. Reduce to a simmer; cook, stirring occasionally, until the apples begin to soften and the liquid has reduced, 40 to 50 minutes. Add 1 cup water; cook, mashing the apples slightly, until the liquid has reduced, about 10 minutes. Add 2/3 cup granulated sugar and 1/2 cup water; simmer until the apples are very soft and coated in syrup, about 15 minutes. Let cool completely.

   Step 2

   Preheat the oven to 375°F. Butter 2 9-inch round cake pans. Line the bottoms with parchment paper, and butter the parchment. Dust with flour; tap out excess. Set aside.

   Step 3

   Put the 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 the egg, molasses, buttermilk, baking soda, flour, spices, and salt.

   Step 4

   Divide the batter evenly between the prepared pans. Bake until a cake tester inserted into the centers comes out clean and the tops spring back when lightly touched, about 35 minutes. Let cool on a wire rack 10 minutes. Run a knife around the edges of the pans to loosen; invert to unmold. Remove the parchment; reinvert onto the racks. Let cool.

   Step 5

   Using a long serrated knife, cut each cake in half horizontally. Place 1 bottom layer on a serving platter. Top with one-third of the apple mixture, spreading to the edges. Stack 1 top layer on the apples, and top with another one-third of the apple mixture. Repeat with the remaining cake bottom and apples, and top with the remaining cake top. Let stand at room temperature at least 1 hour before serving. Sift confectioners’ sugar over the top of the cake.