Rene has always been a good cook. I think he finds it an interesting application of the science he uses everyday, it's relaxing and he gets to eat the results. When the kids were all little, he cooked pancakes for breakfast every Saturday. We still have pancakes most Saturdays, but I make them now. For 15 years, he cooked breakfast every day while I was at seminary and I definitely think the kids missed it when he changed jobs and I started cooking breakfast. He also is an expert candy maker, so I usually never bother with it.
Last week, he saw this recipe in something he was reading and thought it sounded good. So, he proceeded to make it. The results? Mmmm...yummy, very old-timey and homey. Unfortunately, we didn't have any cream to whip, so we had to eat it with vanilla ice cream, but we both thought cream would have been even better.
Mountain molasses stake cake
For the cake:
1/2 c. firmly packed brown sugar
8 tablespoons butter (1 stick) at room temperature
1 large egg
1/2 c. molasses
1/2 c. buttermilk
1 t. vanilla extract
1/4 t. nutmeg
2 c. all purpose flour
1 T. baking powder
1/4 t. baking soda
1/4 t. salt
For Filling:
2 c. finely chopped apples
1/2 c. water
1 c. firmly packed brown sugar
1 t. cinnamon
Preheat the oven to 350 degrees. Lightly oil and flour bottoms of two 8" round cake pans. In a large bowl, use an electric mixer to cream the brown sugar and butter until light. Slowly add the egg and molasses, then blend well. Beat in the buttermilk, vanilla and nutmeg. In a second bowl, sift together the dry ingredients. Slowly add the flour mixture to the molasses mixture and mix until thoroughly incorporated. Pour half of the batter into each pan. Bake for 15-20 minutes or until donw. Let the cakes cool in their pans.
While the cakes are cooking, combine the apples and water in a medium saucepan. Cook, stirring occasionally until the apples are tender. Stir in the brown sugar and cinnamon. Bring to a boil and cook, stirring constantly, until the mixture thickens and is syrupy.
Place on the the cooled cake layers on a serving plate. Spread half of the filling on top. Top with second layer, then spread with remaining filling. Serves 8.