When the idea to do a week of apple desserts first came to mind, I asked many of my blogging friends for their favorite apple recipes. Bridget immediately told me I needed to make this cake. I went to her blog post about it and was sold within about two sentences. Bridget has never steered me wrong before. We tend to like many of the same recipes and flavors, so I trusted her recommendation implicitly. And you know what? She did it again.
This cake was everything an afternoon snack should be. It was sweet enough to satisfy my afternoon sugar craving, but not in a sticky, sugary, cloying kind of way. The apple flavor remains just as it should be–true and pure. Perhaps it’s my major love of apples, but I just can’t stand that fake apple taste. You know, the one that usual comes with copious amounts of green dye. Not my thing at all. But like I said, this cake is everything I love. I think you’ll love it, too.
You also might love a year’s subscription to Bon Appetít magazine, so be sure to leave a comment here. Today’s the last day to enter, but you can go back and leave a comment on each of my posts this week for additional entries. I’ll chose the winner by random integer generation at 5:00 p.m. EST, so don’t wait too long to leave your comments. Good luck!
Applesauce Snack Cake
seen on The Way the Cookie Crumbles
originally from Cook’s Illustrated
3/4 c. dried apples, cut into 1/2-in. pieces
1 c. apple cider
1 1/2 c. unbleached all-purpose flour
1 tsp. baking soda
2/3 c. granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. fresh ground nutmeg
1/8 tsp.ground cloves
1 c. unsweetened or lightly sweetened homemade applesauce, room temperature
1 large egg, room temperature, lightly beaten
1/2 tsp. table salt
8 TBSP (1 stick) unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
1. Adjust oven rack to middle position and preheat oven to 325 degrees F.
Line 8×8 baking dish with parchment or foil, allowing excess to overhang edges of dish. Spray with baking spray.
2. Bring dried apples and cider to simmer in small saucepan over
medium heat; cook until liquid evaporates and mixture appears dry, about
15 minutes. Cool to room temperature.
3. Meanwhile, whisk flour and baking soda in medium bowl to combine;
set aside. In second medium bowl, whisk sugar, cinnamon, nutmeg, and
cloves. Measure 2 tablespoons sugar-spice mixture into small bowl and
set aside for topping.
4. In food processor, process cooled dried-apple mixture and
applesauce until smooth, 20 to 30 seconds, scraping sides of bowl as
needed; set aside.
5. Whisk egg and salt in large bowl to combine. Add
sugar-spice mixture and whisk continuously until well combined and light
colored, about 20 seconds. Add butter in three additions, whisking
after each. Add applesauce mixture and vanilla and whisk to combine.
Add flour mixture to wet ingredients; using rubber spatula, fold gently
until just combined and even moistened.
6. Turn batter into prepared pan, smoothing top with rubber spatula.
Sprinkle reserved 2 tablespoons sugar-spice mixture evenly over batter.
Bake until wooden skewer inserted in center of cake comes out clean,
35 to 40 minutes.
7. Cool on wire rack to room temperature, about 2 hours.
Run knife along cake edges without parchment to release. Remove cake
pan by lifting parchment overhand and transfer to cutting board. Cut
cake and serve.
one year ago: turkey and black bean chili
two years ago: vanilla spice oatmeal