This moist, apple-y cake is delicious as an afternoon snack or for breakfast, toasted and slathered with cream cheese. Dried cranberries can be substituted for the raisins. Posted in a newsletter from America's Test Kitchen.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon table salt
- 1 cup packed light brown sugar
- 8 tablespoons unsalted butter, softened (1 stick)
- 2 large eggs, at room temperature
- 1⁄2 cup applesauce
- 1 teaspoon grated lemon zest
- 2 granny smith apples, peeled, cored, and diced medium (2 cups)
- 1⁄2 cup raisins (optional)
- Adjust an oven rack to the middle position and heat the oven to 325 degrees. Lightly coat an 8-inch-square cake pan with vegetable oil spray.
- Whisk the flour, baking powder, spices, and salt together in a large bowl and set aside.
- Beat the brown sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes.
- Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed.
- Beat in the applesauce and lemon zest.
- Whisk the flour mixture into the egg mixture until no streaks of flour remain.
- Stir in the apples and raisins (if using).
- Pour the batter into the prepared pan and smooth the top.
- Bake until a toothpick inserted into the center of the cake comes out with a few crumbs attached, 1 hour to 1 hour and 15 minutes, rotating the pan halfway through baking.
- Let the cake cool in the pan on a wire rack, about 2 hours, before serving.