This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling the recipe, give the cider and dried apple mixture about 20 minutes to reduce and bake the cake for about 45 minutes. 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. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.
Ingredients
- 3/4 cup dried apples (2 ounces), cut into 1/2-inch pieces
- 1 cup apple cider
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 teaspoon baking soda
- 2/3 cup sugar (4 3/4 ounces)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup unsweetened applesauce , room temperature
- 1 large egg , room temperature, lightly beaten
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
- 1 teaspoon vanilla extract