Ahh yes, Fall is finally here. My absolute favorite season to be outside and also inside. I love the sound of crunching leaves, chilly nights, and apple picking. Inside I love to bake everything and anything I can for the season, my Fall baking list is quite daunting this year. Since I missed the boat last year due to moving, I am going to do my best to make up for it this year. I started out with this Triple Apple Cake, it is easy to make and has 3 different punches of apple flavor. You start with an incredibly moist spiced cake, thanks to adding applesauce into the batter. You top the batter with some sliced apples and then made a glaze from apple cider. Pretty much the perfect way to kick off my Fall baking. Blair and I thoroughly enjoyed this for several nights for dessert. I may or may not have nibbled on some pieces during the morning, whatever time you have it, I am sure you will enjoy it!
Triple Apple Cake
1 1/2 sticks unsalted butter, room temperature
2 3/4 cups all-purpose flour
2 3/4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon fine salt
1 3/4 cup light brown sugar, divided
1 1/2 teaspoons vanilla
3 large eggs
1 1/4 cups unsweetened applesauce
2 Granny Smith apples, cored, peeled, and thinly sliced
2 1/2 cups apple cider
What you’ll do:
Preheat oven to 325 degrees. Butter a 9-inch square pan and line with parchment paper, leaving a 2-inch overhang on 2 sides. Whisk together dry ingredients starting with the flour and up to the salt. In a mixer, beat butter and 1 1/2 cups of brown sugar until light & fluffy. Add in vanilla and eggs, thoroughly combine. Reduce the speed to low, add the flour mixture in 3 additions alternating with the applesauce. Beat until combined.
Transfer the batter to the prepared pan and smooth down. Arrange peeled apples in 3 rows on top, overlapping them slightly. Bake for 1 hour and 15 minutes or until a toothpick comes out with a few crumbs on it. Transfer to a wire rack and let cool for 20 minutes.
While the cake is cooling, in a medium saucepan, cook cider and remaining 1/2 cup of brown sugar over medium-high heat until thick and syrupy, about 15-20 minutes. Once the cake is cooled, remove from the pan and brush glaze over the top and sides. Let sit for 1 hour. Store in plastic wrap at room temperature for up to 3 days.
Source: Everyday Food, September 2012