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1
Bring the apples and cider to a boil in a large pot.
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2
Reduce to a simmer; cook, stirring occasionally, until the apples begin to soften and the liquid has reduced, 40 to 50 minutes.
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3
Add 1 cup water; cook, mashing the apples slightly, until the liquid has reduced, about 10 minutes.
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4
Add 2/3 cup granulated sugar and 1/2 cup water; simmer until the apples are very soft and coated in syrup, about 15 minutes.
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5
Let cool completely.
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6
Preheat the oven to 375F.
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7
Butter 2 9-inch round cake pans.
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8
Line the bottoms with parchment paper, and butter the parchment.
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9
Dust with flour; tap out excess.
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10
Set aside.
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11
Put the butter and the remaining cup sugar in the bowl of an electric mixer fitted with the paddle attachment.
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12
Mix on medium-high speed until creamy, about 3 minutes.
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13
Reduce speed to low; mix in the egg, molasses, buttermilk, baking soda, flour, spices, and salt.
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14
Divide the batter evenly between the prepared pans.
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15
Bake until a cake tester inserted into the centers comes out clean and the tops spring back when lightly touched, about 35 minutes.
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16
Let cool on a wire rack 10 minutes.
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17
Run a knife around the edges of the pans to loosen; invert to unmold.
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18
Remove the parchment; reinvert onto the racks.
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19
Let cool.
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20
Using a long serrated knife, cut each cake in half horizontally.
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21
Place 1 bottom layer on a serving platter.
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22
Top with one-third of the apple mixture, spreading to the edges.
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23
Stack 1 top layer on the apples, and top with another one-third of the apple mixture.
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24
Repeat with the remaining cake bottom and apples, and top with the remaining cake top.
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25
Let stand at room temperature at least 1 hour before serving.
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26
Sift confectioners sugar over the top of the cake.
