This happens to be one of the most moist cakes I’ve ever made. Make sure you wait until it’s completely cool before you cut it—otherwise you’ll end up with chunks of cake on your knife.
This recipe is from Sara Bir’s book The Fruit Forager’s Companion: Ferments, Desserts, Main Dishes, and More from Your Neighborhood and Beyond (Chelsea Green Publishing, 2018) and is reprinted with permission from the publisher.
For the cake:
- 1/2 cup (120 ml) applesauce
- 2/3 cup (160ml) vegetable oil
- 1/2 cup (120 ml) apple cider
- 3/4 cup (165g) brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 medium apples, peeled and diced (about 1 1/2 to 2 cups)
- 2 1/2 cups (325g) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
For the glaze:
- 1 cup (240 ml) apple cider
- 3 tablespoons confectioner’s sugar
1 Preheat the oven to 350°F. Position the rack in the center and grease a 9x13-inch baking pan.
2 Make the batter: In a large bowl, whisk the applesauce, vegetable oil, cider, brown sugar, granulated sugar, and eggs together until combined. Fold in the diced apples. Set aside.
3 Mix the dry ingredients into the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add it to the wet ingredients and fold it in until you don’t see any dry lumps.
4 Bake the cake: Scrape the batter into the prepared pan and bake until a wooden skewer inserted in the middle of the cake comes out free of crumbs, 35 to 45 minutes.
5 Make the glaze: While the cake bakes, boil 1 cup cider until it reduces to 1/4 cup. Whisk in the confectioner’s sugar.
6 Glaze the cake: Immediately after removing the cake from the oven, pour the glaze over the top and spread it around evenly with a spatula. Cool on a wire rack before serving. The cake will keep, tightly covered, for up to 4 days.