This old-fashioned cake, laden with the seasonal flavor of fall apples, seems even more seasonal with the substitution of maple syrup for some of the molasses.

Pastry chef Kate Jennings from Farmstead and La Laiterie in Providence, RI likes to make this cake with firm ,slightly tart apples so that the fruit has a nice texture even after baking.

TOPPING

2-3 apples, peeled and thinly sliced
½ stick butter
½ cup brown sugar

CAKE

2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon and 2 teaspoons cinnamon
2-3 teaspoons powdered ginger
½ teaspoon cloves or allspice
2 eggs
1 cup milk + 2 tablespoons lemon juice
1/3 cup molasses
1/3 cup maple syrup
1 stick butter, melted
1 cup brown sugar

1. Preheat the oven to 350 degrees F.

2. To prepare topping, melt butter and brown sugar in sauté pan. Pour into 9 inch spring-form pan that has been buttered. Arrange apple slices in a decorative fan in the butter and sugar mixture.

3. To prepare batter, sift flour, baking soda, salt, cinnamon, ginger and allspice together and set aside. In large mixing bowl, combine eggs, milk and lemon juice, molasses,, maple syrup, melted butter and brown sugar. Slowly add dry ingredients, mixing as you go. Stir until evenly incorporated.

4. Pour batter over the apple slices and bake for approximately 1 hour to 1 hour 25 minutes, until a toothpick comes out of cake clean when inserted into center of cake. Let cake cool for 10-15 minutes, then remove spring form and flip over, loosening cake from bottom of pan with a spatula or long knife.

5. Serve with whipped cream, if you like.

Special Thanks:
Kate Jennings
Farmstead and La Laiterie
Providence, RI