Applesauce Cake

• 1 c. plus 3 Tbsp. unsalted butter (a little extra soft butter to coat pan)
• 2 1/4 c. superfine sugar
• 2 1/2 c. applesauce
• 2 3/4 c. plus 3 Tbsp. all-purpose flour
• 1 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• pinch of ground cloves
• pinch of salt
• 1 3/4 tsp. baking powder
• 1 c. chopped pecans, toasted (about 4 oz.)
• 1 tsp. vanilla extract
• 2 Tbsp. Calvados or any other brandy
• 1 large apple, peeled and cut into very thin slices (1 c.)
• 1/4 c. light brown sugar
• 1/4 tsp. ground ginger

1. Preheat oven to 325u0b0. Brush a 10-inch spring-form pan with soft butter. Coat the pan with the superfine sugar; lightly tap out excess sugar and set pan aside. Combine 1 cup butter and remaining 2 cups superfine sugar in a 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 applesauce. Do not overmix. 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 vanilla, brandy and apple slices and mix until combined. Transfer batter to the prepared spring-form pan.

unsalted butter, sugar, applesauce, flour, cinnamon, nutmeg, ground cloves, salt, baking powder, pecans, vanilla extract, calvados, apple, light brown sugar, ground ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=106931 (may not work)