Molasses Apple Cake With Fluffy Topping Recipes

Steps:

• Heat oven to 350°F. Grease 8-inch square pan with shortening; lightly flour.
• In small bowl, mix 1 3/4 cups of the flour, the baking powder, cinnamon, ginger, nutmeg, baking soda and salt. In medium bowl, beat brown sugar and 1/2 cup butter with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time. On low speed, beat in molasses. Add flour mixture to butter mixture alternately with 1/2 cup buttermilk, beating after each addition just until smooth. Mix remaining 1/4 cup flour and the apples. Fold into batter. Pour into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 2 hours.
• In medium bowl, beat powdered sugar, 1/4 cup butter, 2 tablespoons buttermilk and the vanilla with electric mixer on medium speed 2 minutes or until smooth. Frost cake. Sprinkle with additional nutmeg, if desired. Cut into 4 rows by 4 rows.

Steps:

• Preheat the oven to 350 degrees.
• Simmer the apples in the molasses until tender and cool.
• Melt the shortening in the hot water.
• Sift all the dry ingredients together and slowly add water mixture, stirring constantly to keep smooth. Stir in the molasses and apples.
• Pour into a greased 9x9 pan and bake for 1/2 hour or until a toothpick comes out clean.
• NOTE: The original recipe did not specify a pan size. This was just a guess as the serving size (which was mentioned) is 8-12.
• TOPPING: Whip the cream. Add the dry ingredients and fold in the molasses. Spread on top of cake and sprinkle with nuts if desired.

Steps:

• Sift dry ingredients, cut in butter. Stir in molasses, egg, applesauce, raisins.
• Pour into greased and floured 8" square pan. Bake 350 for 40-45 minute.
• Drizzle with glaze when cool.

Steps:

• Place a rack in middle of oven; preheat to 350°F. Melt butter in a 10" (as measured across the bottom) cast-iron or other ovenproof skillet; set aside.
• Whisk flour, salt, cinnamon, baking soda, and baking powder in a medium bowl. Whisk molasses, egg, ginger, and 1/4 cup sugar in a large bowl. Whisk in sour cream, then milk. Gradually whisk in dry ingredients, then 3 tablespoons melted butter from skillet. Set aside.
• Place 1 apple on a work surface stem up. Cut a large piece of apple from 1 side, leaving core behind. Rotate apple and repeat twice for a total of 3 large pieces (a triangular core will remain). Repeat with remaining apples.
• Add remaining 1/4 cup sugar to butter in skillet. Cook over medium-high heat until sugar begins to caramelize, 2-3 minutes. Add apples; stir to coat. Cook apples rounded sides down for 3 minutes, then turn over and cook flat sides down until beginning to soften, about 5 minutes longer. Space apples evenly in skillet flat side down and pour cake batter over.
• Transfer skillet to oven. Bake until a cake tester inserted into the center comes out with a few moist crumbs attached, 30-40 minutes.
• Let cake cool in skillet for 10 minutes, then carefully invert onto a plate. Serve cake warm or at room temperature.