New England Gingerbread Cake with Maple-Apple Butter Spread

Ingredients

• 0.5 cup spiced apple butter 
• 1 tablespoon spiced apple butter 
• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.3 cup butter softened
• 6 tablespoons butter softened
• 2 large eggs 
• 1 tablespoon flour all-purpose
• 2.3 cups flour all-purpose
• 1 tablespoon ginger fresh minced peeled
• 0.3 teaspoon ground allspice 
• 1.5 teaspoons ground cinnamon 
• 1 tablespoon ground ginger 
• 0.8 cup buttermilk low-fat
• 0.5 cup maple syrup 
• 3 tablespoons maple syrup 
• 0.5 teaspoon salt 
• 1 cup sugar 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, coat a 12-cup tube pan with cooking spray; dust with 1 tablespoon flour.
3. Weigh or lightly spoon 10 ounces flour (about 2 1/4 cups) into dry measuring cups; level with a knife.
4. Combine 10 ounces flour and next 6 ingredients (through allspice), stirring with a whisk.
5. Combine buttermilk, 1/2 cup apple butter, and 1/2 cup maple syrup, stirring with a whisk.
6. Place butter in a large bowl; beat with a mixer at medium speed until smooth (about 1 minute).
7. Add sugar and fresh ginger; beat at medium speed until well combined (about 1 minute).
8. Add eggs, 1 at a time, beating well after each addition. Beating at low speed, add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
9. Spoon batter into prepared pan.
10. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.
11. Remove from pan; cool completely on wire rack.
12. To prepare spread, place 1/4 cup butter, 3 tablespoons maple syrup, and 1 tablespoon apple butter in a bowl; beat with a mixer at high speed for 2 minutes or until well blended.
13. Serve cake with spread.