4 T butter
1/2 cup dark brown sugar
pinch of salt
1/2 cup butter at room temperature
1/2 cup sugar
1 large egg
1/3 cup molasses
1/3 cup honey
1 cup buttermilk
2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
Peel, core and thinly slice apples. Preheat oven to 325. Melt butter and brown sugar together in saucepan until simmering. Lower heat to low, add salt and stir constantly for approximately 3-4 minutes. Place on bottom of greased 10 inch cake pan. Layer the sliced apples over caramel, layering when needed.
Cream room temperature butter and sugar until fluffy. Set aside.
In a medium bowl, combine egg, molasses, honey and buttermilk. Set aside.
In another medium bowl, combine flour, baking soda, salt, ginger and cinnamon. Set aside.
Alternate mixing in the wet, then dry ingredients, one at a time, into the butter/sugar mixture. Add one, mix until fully incorporated, then add the next.
Pour batter over apple/caramel mixture. Bake 45-50 minutes or until wooden toothpick comes out clean from the center. Let it cool in cake pan for 10-15 minutes, then turn it out onto a platter.
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