Applesauce Snack Cake

This recipe, as you can see, is from America's Test Kitchen and they do not post their recipes.  I will not post any recipe, from this point on, I do not find on the Internet. When I searched for this one, it popped up immediately and it looks like it is in several places.  I have made it gluten-free. If you want the original recipe, click on below.  The book is excellent and if you are in the market for a new baking book, this one is super.

Applesauce Snack Cake (from America's Test Kitchen)  (adapted)

Yield 8 inch square cake

Ingredients

• 3/4 cup dried apple
• 1 cup apple juice
• 1 1/2  cup gluten-free brown rice mixture
• 1 teaspoon baking soda
• 2/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon pumpkin pie spice
• 1 cup unsweetened applesauce
• 1 egg
• 1/2 teaspoon salt
• 8 tablespoons Canola oil
• 1 teaspoon pure vanilla extract

Method:

1. Adjust oven rack to middle position; heat oven to 325 degrees.  Spray 8-inch aluminum foil square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

2. Place dried apples and cider in a microwave safe bowl (I used a measuring cup). Cook until liquid evaporates and mixture appears dry, about 6 minutes. Cool to room temperature.

3. 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.

4. In food processor, process cooled dried-apple mixture and applesauce until smooth, 45 - 60  seconds, scraping sides of bowl as needed; set aside. 

5. 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 oil 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 evenly moistened.

6. Turn batter into prepared pan, smoothing top with rubber spatula. Sprinkle reserved 2 tablespoons sugar-spice mixture evenly over batter. Bake until thin knife inserted in center of cake comes out clean, 35 to 40 minutes. (Mine took almost 55 minutes so keep checking it.)

7. Cool on wire rack to room temperature, about 2 hours. Run knife along cake edges without parchment to release. Remove cake from pan by lifting parchment overhang and transfer to cutting board. Cut cake and serve. 

Linked to Tea Party Tuesday   

Yummy Sunday

Sweet Indulgences Sunday
Savory Sunday
Sundae Scoop
A Themed Baker Sundays