SERVES 8
The cake is very moist, so it is best to err on the side of overdone when testing its doneness. The test kitchen prefers the rich flavor of cider, but apple juice can be substituted. See the sidebar that follows the recipe.
|
1 |
cup apple cider |
|
¾ |
cup dried apples, cut into ½-inch pieces |
|
1½ |
cups (7½ ounces) all-purpose flour |
|
1 |
teaspoon baking soda |
|
⅔ |
cup (4¾ ounces) sugar |
|
½ |
teaspoon ground cinnamon |
|
¼ |
teaspoon ground nutmeg |
|
⅛ |
teaspoon ground cloves |
|
1 |
cup unsweetened applesauce, room temperature |
|
1 |
large egg, room temperature, lightly beaten |
|
½ |
teaspoon salt |
|
8 |
tablespoons unsalted butter, melted and cooled |
|
1 |
teaspoon vanilla extract |
1. Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray and set pan aside.
2. Bring cider and dried apples to simmer in small saucepan over medium heat and cook until liquid evaporates and mixture appears dry, about 15 minutes. Let cool to room temperature.
3. Whisk flour and baking soda in medium bowl to combine. In second medium bowl, whisk sugar, cinnamon, nutmeg, and cloves. Measure 2 tablespoons sugar mixture into small bowl and reserve for topping.
4. Process cooled apple mixture and applesauce in food processor until smooth, 20 to 30 seconds, scraping down sides of bowl as needed, and set aside. Whisk egg and salt in large bowl to combine. Add sugar mixture and whisk until well combined and light colored, about 20 seconds. Add melted butter in 3 additions, whisking after each addition. Add applesauce mixture and vanilla and whisk to combine. Add flour mixture to wet ingredients and fold gently using rubber spatula until just combined and evenly moistened.
5. Scrape batter into prepared pan and smooth top with rubber spatula. Sprinkle reserved sugar mixture evenly over batter. Bake cake until toothpick inserted in center comes out clean, 35 to 40 minutes, rotating pan halfway through baking. Let cake cool completely on wire rack, about 2 hours. Remove cake from pan using foil and transfer to serving platter. Gently push side of cake with knife and remove foil, 1 piece at a time. Serve. (Cake can be stored at room temperature for up to 2 days.)