Triple Apple Cake

Name: Triple Apple Cake
Prep time: 15 min
Total time: 1 h 35 min
Yield: 9 servings
Ingredients: 1 1/2 sticks unsalted butter, room temperature, plus more for pan; 2 3/4 cups all-purpose flour (spooned and leveled); 2 3/4 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 1 teaspoon fine salt; 1 3/4 cups packed light-brown sugar, divided; 1 1/2 teaspoons pure vanilla extract; 3 large eggs; 1 1/4 cups unsweetened applesauce; 2 Granny Smith apples, cored, peeled, and thinly sliced crosswise; 2 1/2 cups apple cider

Recipe photo courtesy of Andrew Purcell

This sticky-sweet cake stars apples in three forms: Applesauce and fresh apples are baked into the cake and an apple cider glaze finishes off the fruity fall dessert.

Source: Everyday Food, September 2012

1 hour 35 mins 15 mins 9

Total Time Prep Servings

Ingredients

Directions

1. Preheat oven to 325 degrees. Butter a 9-inch square metal baking pan and line with parchment, leaving a 2-inch overhang on 2 sides.
2. Whisk together flour, baking powder, cinnamon, and salt. In a large bowl, with a mixer, beat butter and 1 1/2 cups brown sugar until fluffy. Add vanilla and eggs; beat until combined. Reduce speed to low; add flour mixture in 3 additions, alternating with 2 additions applesauce, and beat until combined.
3. Transfer batter to pan and smooth top. Arrange apples in 3 rows on top, 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.
4. Meanwhile, 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. (Store, wrapped in plastic, at room temperature, up to 3 days.)