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. Courtesy of Chef Depot, Please visit our products section for high quality Chef Supplies! HOME Search