- 1 cup oatmeal stout or Guinness Stout
- 1 cup dark molasses (not blackstrap)
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cardamom
- 3 large eggs
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- Confectioners sugar for dusting
- 8 peeled sliced green apples
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- Preheat oven to 350°F. Generously grease bundt pan and dust with flour, knocking out excess.
- Peel and slice apples, mix with the sugar and cinnamon, and place in the oven in a baking pan until they get soft, about 25 minutes. Remove and set aside — you’ll use this mixture to top the cake.
- Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
- Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
- Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
- Spoon apple mixture onto each slice of cake as you serve it, or spoon on top if you’re confident it will all be eaten at once.
