Applesauce Snack Cake



Yield � 10 �12 servings


 Recipe by � Martha Stewart

(submitted by a friend)




1 cup (2 sticks) plus 3 tablespoons unsalted butter, plus soft butter to coat pan
2 1/4 cups superfine sugar
2 1/2 cups applesauce
2 3/4 cups plus 3 tablespoons all-purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch ground cloves
Pinch salt
1 3/4 teaspoons baking powder
1 cup chopped pecans, toasted (about 4 ounces)
1 teaspoon pure vanilla extract
2 tablespoons Calvados, a French apple Brandy, or regular Brandy
1 large apple, peeled and very thinly sliced (1 cup)
1/4 cup light-brown sugar
1/4 teaspoon ground ginger




1. Heat oven to 325�. Brush a 10-inch spring-form pan with soft butter. Coat the entire pan with 1/4 cup superfine sugar, lightly tap out excess sugar, and set pan aside.




2. Combine 1 cup butter and remaining 2 cups superfine sugar in bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed, scraping down the sides with a rubber spatula, until mixture is light and fluffy, about 5 minutes. Carefully fold in the applesauce. Do not overmix.




3. Sift together 2 3/4 cups flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, cloves, salt, and baking powder. Fold the dry ingredients and pecans into the applesauce mixture. Add the vanilla, Calvados, and apple slices; mix until just combined.




4. Transfer the batter to the prepared spring-form pan. Combine the remaining 3 tablespoons butter, 3 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, brown sugar, and ginger in a small mixing bowl. Mix with fingers until just combined and crumbly, and sprinkle lightly over the batter.




5. Place cake in oven, and bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour and 50 minutes. Let stand until completely cool.


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