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Dad's Ginger Brew Cake with Warm Apples

10 to 12 servings

Ingredients

2 & 1/2 cups all-purpose flour
2 & 1/2 teaspoons powdered ginger
1 teaspoon ground cinnamon
1 tablespoon baking soda
1/2 teaspoon salt
1/2 teaspoon cloves
1/4 teaspoon allspice
1 cup unsalted European-style butter (such as Keller's), at room temperature
1 & 3/4 cups packed dark brown sugar
3 large eggs, at room temperature
1 cup molasses
1/4 teaspoon vanilla
3/4 cup dark beer, flat and at room temperature
4 cooking apples
1/2 cup water
2 tablespoons sugar
cinnamon sticks
vanilla ice cream

Method

Preheat the oven to 350 F. Butter and flour a 12-cup bundt pan.

Sift together the flour, ginger, cinnamon, baking soda and salt. Put the butter and brown sugar in the bowl of an electric mixer and beat on high speed for 1 minute. Add the eggs one at a time, and beat until each is incorporated. Add the molasses and vanilla and continue to beat for 1 more minute.

Reduce the speed to medium and add the flour mixture a little at a time, scraping the sides of the bowl as needed. Add the beer and beat until well combined. Pour the batter into the prepared pan and tap the pan on the counter to flatten the top.

Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for about 15 minutes, then turn it out onto the rack.

Peel, core the apples and cut them into 1/2-inch cubes. Put the apples and the water in a saucepan over medium-high heat. Add the sugar and stir to dissolve; bring the mixture to a low boil. Add the cinnamon sticks and lower the heat to a simmer. Cook, stirring occasionally, until the apples become very soft and the liquid thickens. Remove the cinnamon sticks and ladle over slices of the cake.