Directions

1. In a mixing bowl, cream the butter, 1 cup white sugar and ¾ cup brown sugar using a stand mixer or hand mixer.
2. In a separate bowl, sift or whisk together the flour, baking soda, baking powder, 1/8 teaspoon nutmeg, 1 teaspoon cinnamon and a pinch of salt.
3. In another small bowl, whisk together the eggs, vanilla, and buttermilk.
4. With the mixer on medium, alternate adding the liquid mixture and the dry ingredients to the butter and sugar. Beat until ingredients are combined and a soft cookie dough-like consistency forms.
5. Scrape the batter onto a sheet of cling wrap and form into a log about 16 inches long and wrap tightly before chilling in the fridge for at least 30 minutes.
6. While batter chills, add the apples, molasses, water, sugar, 1/8 teaspoon nutmeg and 1 teaspoon cinnamon in a saucepan and bring to a simmer, stirring to ensure sugar has dissolved. Transfer contents to a food processor and puree until a thick paste forms. Some small apple chunks are OK.
7. When batter has chilled, remove from fridge and separate into 6 even pieces. Roll each out to approximately 9 inches in diameter on top of a sheet of parchment, then use a 9-inch cake pan to trace and trim the edges so each round is identical. They will be relatively flat rounds, about ¼ - ½ inch thick. Transfer the sheets of parchment with the cake rounds to cookie trays and place in an oven preheated to 350 degrees to bake for 10 minutes or until a toothpick inserted in the middle comes out clean. Set cake rounds on a flat surface to cool.
8. When cool, place one cake round on a serving plate or cake stand and top with about ½ cup of the apple puree. Repeat with the remainder of the rounds, but don’t add any apple puree to the top cake round. You can garnish with additional dried apples and serve immediately if desired, but the flavors will meld and incorporate better with time. For the best flavor, wrap the cake in plastic wrap and store in the fridge for 24 hours and let it come to room temperature before serving.