Apple Snack Cake
adapted from: The Way the Cookie Crumbles
2 apples, cut into cubes
1 C apple cider
1½ C unbleached all-purpose flour
1 tsp baking soda
⅔ C sugar
½ tsp ground cinnamon
¼ tsp fresh ground nutmeg
⅛ tsp ground cloves
1 C unsweetened applesauce, room temperature
1 large egg, room temperature, lightly beaten
½ tsp table salt
8 T (1 stick) unsalted butter, melted and cooled slightly
1 tsp vanilla extract
Preheat oven to 325. Spray 8-inch square baking dish with nonstick spray.
Bring 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.
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.
In food processor, process cooled dried-apple mixture and applesauce until smooth, 20 to 30 seconds, scraping sides of bowl as needed; set aside. 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.
Pour 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, 45 minutes. 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.
