Applesauce Snack Cake
This cake was a total winner here at our house, it is by far the best apple cake. Or at least the best one I have made and/or eaten!
Matheus and even the husband loved the cake too. So much so that they asked me to make another one just as the last two pieces were being devoured - by them!
I made it twice already and as I was separating the pictures to post the recipe today, Matheus took a peek at the computer and said
Matheus: "Is that the apple cake mom?"
Me: "Yes, I am going to post the recipe on the blog"
Matheus: "Yummm, that cake is good... so, when are you making it again?"
Seem like we will be having applesauce cake pretty soon around here again!
The key to this apple cake is using the right kind of dried apples. You should use the ones that are soft and moist, not the crunchy, chip-like ones.
Here is how the ones I used look like:
The apples not only add lots of flavor to the cake but, together with the applesauce, contribute for a very moist cake. And such moisture content brings me to the adaptations I made to the recipe.
The original recipe, from American's Test Kitchen, was made with a full stick of melted butter and all white flour. A first glance through the recipe told me that all that butter, besides being a whole lot for a small 8-inch cake, was not at all necessary for a desirable outcome. I didn't use quite nearly that amount of fat and got an amazingly moist and delicious cake. In fact, I believe I could decrease the fat even a tad more, but didn't want to change too much too soon.
Also, due to the high moisture ingredients present here I did what I always do to most of my cakes and baked goods: used half all-purpose and half whole wheat flours. Again, perfect texture and still very moist, with a boost on nutritional contents!
The version I am posting here is the recipe with my adaptations to it. If you want to see the original one take a look at the American's Test Kitchen website - you need to register, but it's free.
Now truly, if you like apple cake as much as I do then you definitely should try this recipe. It is a very simple cake, easy to make and really, really good. It's totally worth searching for the dried apples. This cake is awesome, and for once everyone around here agrees with me!
A pic of the slice, see how moist it is?? I told you, go get some dried apples and make this cake. You are not going to regret it, I promise!
Applesauce Snack Cake
(Adapted from America's Test Kitchens)
3/4 cup dried apples (2 ounces) cut into pieces
1 cup apple cider or apple juice (I used apple juice)
3/4 cups all-purpose flour
3/4 cups whole wheat flour
1 teaspoon baking soda
2/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (I omitted)
1/8 teaspoon cloves (I omitted)
1 cup unsweetened applesauce
1/3 cup canola oil
1/2 teaspoon salt
1 teaspoon vanilla extract
Prepare an 8-inch square baking dish by spraying it with cooking spray, then line it with a long rectangular strip of parchment paper and spray the parchment paper too. Set aside.
Put apples and apple juice in a small saucepan and cook, simmering, for about 15 minutes, or until almost all the liquid has evaporated. Let cool.
Preheat oven to 325F.
In a medium bowl, combine sugar, cinnamon, nutmeg, and cloves. Measure 2 tablespoons sugar-spice mixture into small bowl and set aside to use for the topping.
In a food processor or blender, process the dried apple mixture until smooth. Pour mixture into a large bowl and to it add the sugar + spices mixture, egg, salt, vanilla, oil, and applesauce, mix well to combine. Add the flours and baking soda, mixing just until all is incorporated and moistened.
Put batter into prepared pan, smooth the top with a spatula and then sprinkle it evenly with the 2 tablespoons of reserved sugar+spices. Bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool and serve!