When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
In a saucepan on the stove, heat 1/2 cup brown sugar with 2 tbsp butter, stirring constantly until it comes to a light boil. Heavily butter a 10" inch spring form pan and line the bottom of the pan with parchment paper. Pour the heated brown sugar and butter into the spring form pan and spread out evenly.
Core and thinly slice the apples. Heat 2 tbsp butter in a pan on the stove, add the apples and cook until softened. Drain the apples and layer the slices in the spring form pan.
Sift the flour, salt, baking powder, cloves, cinnamon, and nutmeg into a large bowl. In a double boiler, heat the molasses, maple syrup, remaining brown sugar and remaining butter until the butter is melted and the mixture is smooth.
Whisk the eggs and ginger into the molasses mixture. Whisk baking soda with 1/4 cup hot water until the baking soda is dissolved then whisk into the molasses mixture.
Combine the molasses mixture with the dry ingredients and scrape the batter over the apples. Spread the batter until it is even then drizzle the cream over the batter.
Place the spring form pan on a sheet pan and place in the grill and bake for 35 to 40 minutes. Insert toothpick into center, the cake is done when the toothpick comes out clean.
Remove pan to a cooling rack and let cool for 15 minutes. Run a knife around the side of the cake to loosen then remove the spring form side of the pan.
Invert the cake onto a cake plate and carefully remove the bottom of the spring form pan and slowly remove the parchment paper. Let cool completely before serving. Enjoy!
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