Published September 1, 2006.
For a moist and tender applesauce cake recipe that actually tasted like its namesake, we found that apple cider, reduced to a syrup, contributed a pleasing sweetness and a slight tang without excess moisture. Plumping dried apples in the cider while it was reducing added even more apple taste to our applesauce snack cake recipe without making it chunky.
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.
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