Ingredients:
1/4 cup unsalted butter
2 lbs cooking apples, peeled,halved,and thinly sliced ( such as Granny Smith)
1 cup sugar, divided
1/4 cup apple brandy or 1/4 cup other apple liqueur or 1/4 cup apple cider
2 1/4 cups all-purpose flour, unsifted
1 tablespoon ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup canola oil
3/4 cup molasses
3/4 cup boiling water
2 large eggs
nonstick cooking spray
Directions:
Line a 9×13″ baking pan with foil, leaving extra long ends of foil extending over the short sides of the pans (to use handles for removing the cake later on).
Spray the foil all over with nonstick cooking spray.
In a large, nonsick skillet, melt butter on medium-high heat.
Add apple slices and saute until almost tender, about 8 minutes, stirring often.
Add 1/4 cup of the sugar to the pan and stir; saute another 4 minutes or until apples are glazed.
Remove pan from heat and set onto a hot pad.
Carefully pour in the brandy.
Return pan to the heat and cook about 2 minutes or until the liquid has almost evaporated.
Spread apples evenly in prepared pan.
Preheat oven to 350 degrees F.
In a large bowl, using a mixer on low, beat remaining 3/4 cup sugar, the flour, all the spices (ginger, cinnamon, nutmeg, cloves), the baking powder, baking soda, and salt to blend.
Add remaining ingredients (oil,molasses,boiling water, eggs) and beat on medium speed 3 minutes or until smooth.
Pour this batter over the apples, spreading the batter with a rubber spatula to cover evenly.
Bake 40 minutes or until a toothpick tests clean.
Cool in the pan for 30 minutes or until just slightly warm (If you don’t let it cool it will fall apart).
Invert pan onto a cutting board and carefully pull off foil using the extra handles of foil.
Cut into 12 squares and serve warm or chilled.
Servings: 12
Time preparation: 30 min.
Time total: 85 min.