Preheat your oven to 350°F. Lightly oil two
(2) 9 x 9 x 2 inch baking pans.
Combine the molasses, butter, and coffee in a medium-size saucepan,
and bring to a boil over medium-high heat, stirring occasionally.
As soon as it boils, remove from the heat. Transfer the mixture to
a large bowl, and let cool to lukewarm.
Sift the flour, salt, spices, and baking soda together onto a large
piece of waxed paper.
Core, peel, and halve the apples, then slice them into 1/4-inch thick
slices. Line the prepared pans with the apples slices, slightly overlapping
them. Sprinkle them with the brown sugar.
Whisk the eggs into the molasses mixture. Add the dry ingredients
and mix quickly but thoroughly. Then add the yogurt and sour cream,
mixing just until it is incorporated. Fold in the chocolate chips,
and then pour the cake batter over the apple slices, evenly between
both baking pans.
Bake in the center of the oven until the cake is mounded in the center
and your finger leaves a slight indentation when you touch it, 50
to 55 minutes. Remove the pans from the oven and transfer to wire
racks to cool to before serving. Serve to family and Halloween ghosts
at room temperature.
To serve the Halloween Apple Spice cake, cut the cooled cake into
pieces and turn them out of the pan upside down, so the apple slices
are on top, or turn the entire cake out upside down onto a large serving
platter and serve.
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