Preheat oven to 350°F.

In small saucepan combine 1 cup sugar and 1/3 cup water. Bring to a boil.

Reduce to a simmer and cook until it reaches 350°F on a candy thermometer and a dark amber , about 10-15 minutes.

While caramel sauce is cooking, spray a 9” glass pie plate with nonstick cooking spray.

Peel and core apples, slicing each one into 8 slices.

Line bottom of pie plate with sliced apples (placing decoratively around the pie plate)

Cake

Using mixer (standing or hand held) combine butter and sugar until creamy.

Add eggs one at a time until combined.

Add molasses and blend until well mixed.

In a separate bowl combine flour, baking soda, cinnamon, ginger, cloves, and salt.

Add dry ingredients to wet ingredients in mixer and blend for a minute or two. Add hot water and mix.

When caramel sauce reaches desired consistency, and 350°F on your candy thermometer, pour over apples. CAREFUL, it will be hot and the apples will sizzle!

Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.

Remove cake from oven and cool for 15 minutes.

Run a knife around the sides of the cake to loosen from pan.

Carefully place a large platter over the pie plate and using oven mitts invert onto platter.

Remove the pie pan - the cake will slip out!

Serve warm.