Ever since we got home from Europe it has slowly started to cool down in Florida. When I say “cool down” I mean a low in the 60’s in the evening. The cooler weather at night makes me feel like fall has finally arrived! I made this cake last month before we left for vacation when it was still very much hot, but now this cake is calling my name even more so. When I first spotted this recipe I love the idea of “layering” the apples in three ways: applesauce, fresh apple slices, and apple cider glaze!
This is also one of those ideal cakes that could be classified as dessert breakfast. Yes, I’ve created that new category in life. Last year I posted about a Coconut-Lime Berry Cake that fell into the same category. Whatever time of day you decide to eat this cake, I’m sure you’ll love it and make you fall in love with Fall all over again.
Adapted from Everyday Food, September 2012
- 1-1/2 sticks unsalted butter room temperature, plus more for pan
- 2-3/4 cups all-purpose flour
- 2-3/4 teaspoons baking powder
- 1-1/2 tsp ground cinnamon
- 1 tsp fine salt
- 1-3/4 cups packed light-brown sugar divided
- 1-1/2 tsp pure vanilla extract
- 3 large eggs
- 1-1/4 cups unsweetened applesauce
- 1 Granny Smith apples cored, peeled, and thinly sliced crosswise
- 2-1/2 cups apple cider
- Preheat the oven to 325 degrees. Butter a 9-inch square metal baking pan and line with parchment, leaving a 2-inch overhang on 2 sides.
- In a large bowl, whisk together flour, baking powder, cinnamon, and salt and set to the side. Using a stand mixer, beat butter and 1 1/2 cups brown sugar until fluffy. Add the vanilla and eggs; beat until combined. Reduce speed to low then add the flour mixture in 3 additions, alternating with 2 additions applesauce. Beat until combined.
- Transfer the batter to the greased pan and smooth top. Arrange apples in 3 rows on top of the batter, overlapping slightly. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 1 hour 15 minutes. Transfer pan to a wire rack and let cool 20 minutes.
- While the cake is cool: in a medium pan, cook cider and remaining 1/4 cup brown sugar over medium-high until thick and syrupy, 15 to 18 minutes. Using parchment, remove cake from pan. Brush glaze over top and sides and let sit until set, 1 hour.