Line 13 x 9 x 2-inch baking pan with nonstick foil, pressing foil along bottom and sides of pan.

In large nonstick skillet over medium-high heat, melt butter. Add apples; saute 8 minutes, tossing several times, until apples are slightly brown and almost tender. Add 1/4 cup sugar; saute 1 minute, tossing, until apples are glazed. Add 1/4 cup Bitter Ale Beer to the skillet; cook 3-4 minutes longer until beer is almost evaporated. Spread apples evenly in prepared pan, to cover bottom of pan.

Preheat oven to 350F. In large bowl, whisk together remaining 3/4 cup sugar, flour, ginger, cinnamon, baking powder, baking soda, nutmeg, cloves and salt. Combine until well blended. In small saucepan, heat remaining 3/4 cup Bitter Ale Beer until boiling; add to flour mixture. Stir in canola oil, molasses and eggs. Whisk until batter is smooth and heavy.

Pour batter over apples, spreading to cover to edges. Bake 40 minutes, until pick inserted in center comes out clean. Cool in pan on wire rack 30 minutes, or until just warm. Invert cake onto cutting board; carefully peel off foil. Cut into 12 squares. Serve warm, at room temperature or chilled.

Serves 12.

Recipe courtesy of the National Beer Wholesalers Association.