Ingredients
Butter, for pan
2 1/2 c. (300 g.) cake flour
2 tsp. ground cinnamon
1 1/4 tsp. baking powder
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. kosher salt
1 large egg
1 c. (200 g.) granulated sugar
3/4 c. neutral oil
1/3 c. unsweetened applesauce
3/4 c. fresh apple cider
1/2 tsp. vanilla extract
2 Pink Lady apples, peeled, cored, finely chopped
Whipped cream and powdered sugar, for serving
Preparation
Step 1Place a rack in middle of oven; preheat to 350°. Grease a 9"-by-9" nonstick baking pan with butter. Step 2In a large bowl, whisk cake flour, cinnamon, baking powder, allspice, nutmeg, and salt until combined. Step 3Using an electric mixer on medium speed (or in the bowl of a stand mixer fitted with the whisk attachment), in a large bowl, beat egg, granulated sugar, oil, and applesauce until thickened and combined, about 1 minute. Step 4Reduce mixer speed to medium-low. Slowly add dry ingredients and beat until smooth, about 1 minute. Add apple cider and vanilla and continue to beat, scraping sides and bottom of bowl, until just combined, about 1 minute more.Step 5Using a spatula, fold apples into batter. Pour batter into prepared pan. Bake until a tester inserted into the center comes out clean and the top is golden brown, about 45 minutes.Step 6Let cool 30 minutes, then cut into squares. Dust with powdered sugar and serve with a dollop of whipped cream.
Other ingredients in the cake Why use cake flour? Well, it’s a cake, after all, and we want it to be tender, not chewy. The applesauce and apple cider add another dimension to the cake; if you make this vegan, substitute the egg for more applesauce. The apple cider brings more sweetness to balance the cake without adding additional sugar. Dust with powdered sugar and dollop on whipped cream for the full experience. What types of apples to use The variety of apples in the world seems endless, but only a few stand up well in baking. Some apples are great for stuffed pork, while others are better suited for applesauce. When baking tarts, pies, and cakes, it’s best to use a robust apple like Pink Lady, Braeburn, or Honeycrisp. It should be sweet, tart, and sturdy—nothing is worse than eating a flavorless mealy apple pie. In the case of this cake, Pink Lady apples live up to all of your baked apple expectations: lightly sweet, tart, crisp, and sturdy. How long to store the cake Cut the pieces of cake, wrap the pieces in plastic wrap, and store in an airtight container or zip-top bag in the refrigerator for up to 5 days, or freeze for up to 1 month. Have you made this recipe? Let us know how you liked it in the comments below.
