Allergen-Free Warm Apple-Apricot Cake

• Nonstick baking spray
• 3 cups flour
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups canola oil
• 1 1/2 cups sugar
• 1/2 cup applesauce (a 4-ounce snack pack contains about 1/2 cup)
• 13 cup apricot all-fruit spread (apricot jam)
• 3 cups 1/4-inch-thick diced pieces of peeled, cored Granny Smith apples (about 5 apples)

1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a bundt-style pan with nonstick baking spray.
3. Whisk together the flour, salt, cinnamon, baking soda and baking powder in a bowl and set aside.
4. In a separate bowl, whip together the oil and sugar with an electric mixer, increasing gradually to high speed, for a total of 3 minutes.
5. Add the applesauce and apricot spread and mix on high speed for another minute until creamy.
6. Add the dry ingredients to the wet and mix on medium speed until well incorporated.
7. Scrape down the sides of the bowl with a spatula and continue mixing.
8. The batter will clump together.
9. Add the apples to the batter and mix on low speed until well combined.
10. Pour the batter (which will be very thick) into the prepared pan.
11. Bake in the oven for 60 to 70 minutes, rotating the pan halfway through.
12. Test the center of the cake for doneness with a toothpick; the toothpick should come out clean.
13. The cake may take a bit longer to bake if the apples are particularly juicy, because the center will be extra moist.
14. Turn the cake out of the pan onto a cooking rack immediately after removing from the oven.

baking spray, flour, salt, ground cinnamon, baking soda, baking powder, canola oil, sugar, applesauce, apples

Taken from cooking.nytimes.com/recipes/1015140 (may not work)