Apple Gingerbread Cake With Cream

Ingredients

• 3 tablespoons plus 1/2 cup unsalted butter, plus more for pan
• 1 cup (packed) light brown sugar, divided
• 1 pound lady apples, unpeeled, very thinly sliced, seeds removed, divided
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 cup robust-flavored (dark) molasses
• 1/2 cup pure maple syrup
• 2 large eggs, room temperature
• 2 tablespoons finely grated peeled ginger
• 1 1/2 teaspoons baking soda
• 1/2 cup heavy cream, plus more for serving
• A 10-inch springform pan

Steps

1. Preheat to 350°F. Butter the pan, line its base with a round of parchment and butter the parchment too. In a large skillet over medium heat, warm 1 Tbsp. butter, 1/2 cup brown sugar and 2 Tbsp. water, stirring constantly until the butter melts and the sugar dissolves. Stop stirring, but swirl the skillet often as the caramel cooks for about 2 minutes, until large, slow-popping bubbles form. Pour it into the prepared pan and tilt to coat the base evenly.
2. In the same skillet over medium heat, melt 1 Tbsp. butter. Add half the apples, tossing to separate them, then cook for about 4 minutes, tossing frequently, until soft and almost translucent. Do the same with another 1 Tbsp. butter and the rest of the apples. Let them cool enough to handle, arrange them over the caramel in several overlapping layers and set the pan aside.
3. In a large bowl, whisk the flour, baking powder, salt, cinnamon, cloves and nutmeg together, then put aside. Set a heatproof bowl over a saucepan of barely simmering water and add the molasses, maple syrup, remaining 1/2 cup brown sugar and remaining 1/2 cup butter. Stir constantly as it heats, until the butter melts and the mixture is smooth. Whisk in the eggs and ginger. In a small bowl, dissolve the baking soda in 1/4 cup very hot water by stirring, then whisk it into the molasses mixture. Whisk the molasses mixture into the reserved dry ingredients, scrape the batter over the apples and spread evenly. Drizzle 1/2 cup cream evenly over the batter.
4. Set the cake on a foil-lined rimmed baking sheet. Bake for 35–45 minutes, until the center feels firm and a cake tester inserted there comes out clean. Put the pan on a wire rack and cool the cake in its pan for 15 minutes. Run a paring knife around the cake's sides, release the pan sides and invert onto the rack. Carefully take away the pan and slowly peel off the parchment, since apples may stick. Leave until completely cool.
5. Cut the cake into wedges and drizzle with more cream to serve.
6. The cake may be baked 1 day ahead and kept tightly covered at room temperature. To refresh the apples, warm the cake slightly in a microwave and brush the top with maple syrup.