Okay, so there are no peeled and cored apples in this recipe but I promise you, it’s moist, delicious and very satisfying. I guess if you wanted to, you could add some chopped up golden delicious or Cortland to add a little texture to the cake but I really like it as is.
This recipe is adapted from Cook’s Illustrated.
3/4 c. dried apples, cut into 1/2″ pieces
1 c. apple cider
1 tsp baking soda
2/3 c. sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 c. unsweetened applesauce, room temperature
1 large egg, room temperature, lightly beaten
1/2 tsp salt
1 stick unsalted butter, melted and cooled
1 tsp vanilla
Preheat oven to 325. Spray 8″ square dish with nonstick cooking spray. Cover pan with parchment paper or aluminum foil.
Bring dried apples and cider to a simmer in small saucepan over medium heat; cook until liquid evaporates and mixture appears dry; about 15 minutes. Cool to room temperature.
Whisk flour and baking soda in medium bowl. In second bowl, whisk sugar and spices together. Measure 2 Tbsp sugar-spice mixture and set aside for topping.
In food processor, process dried apple mixture and applesauce till smooth. Whisk egg and salt in bowl to combine. Add sugar-spice mixture and whisk till light colored. Add butter in three additions, whisking after each. Add applesauce mixture and vanilla and whisk to combine. Add flour mixture using rubber spatula, fold gently until just combined and evenly moistened.
Pour batter into prepared pan, smoothly top with spatula. Sprinkle reserved sugar-spice mixture evenly over batter. Bake for 35-40 minutes or until cake tester comes out clean. Cool on wire rack to room temperature. Remove cake from pan, then remove foil/parchment. Slice and serve.