Apple-Ginger Stack Cake

Directions

1. 1
   Bring the apples and cider to a boil in a large pot.
2. 2
   Reduce to a simmer; cook, stirring occasionally, until the apples begin to soften and the liquid has reduced, 40 to 50 minutes.
3. 3
   Add 1 cup water; cook, mashing the apples slightly, until the liquid has reduced, about 10 minutes.
4. 4
   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.
5. 5
   Let cool completely.
6. 6
   Preheat the oven to 375F.
7. 7
   Butter 2 9-inch round cake pans.
8. 8
   Line the bottoms with parchment paper, and butter the parchment.
9. 9
   Dust with flour; tap out excess.
10. 10
    Set aside.
11. 11
    Put the butter and the remaining cup sugar in the bowl of an electric mixer fitted with the paddle attachment.
12. 12
    Mix on medium-high speed until creamy, about 3 minutes.
13. 13
    Reduce speed to low; mix in the egg, molasses, buttermilk, baking soda, flour, spices, and salt.
14. 14
    Divide the batter evenly between the prepared pans.
15. 15
    Bake until a cake tester inserted into the centers comes out clean and the tops spring back when lightly touched, about 35 minutes.
16. 16
    Let cool on a wire rack 10 minutes.
17. 17
    Run a knife around the edges of the pans to loosen; invert to unmold.
18. 18
    Remove the parchment; reinvert onto the racks.
19. 19
    Let cool.
20. 20
    Using a long serrated knife, cut each cake in half horizontally.
21. 21
    Place 1 bottom layer on a serving platter.
22. 22
    Top with one-third of the apple mixture, spreading to the edges.
23. 23
    Stack 1 top layer on the apples, and top with another one-third of the apple mixture.
24. 24
    Repeat with the remaining cake bottom and apples, and top with the remaining cake top.
25. 25
    Let stand at room temperature at least 1 hour before serving.
26. 26
    Sift confectioners sugar over the top of the cake.