As requested by Erin not so long ago and because I miss her already.
A simple to make, tasty, reasonably-good-for-you cake. You could probably healthify it further by reducing the sugar and switching out some, or all, of the flour for whole wheat. It lasts 4-5 days at room temp (maybe less in summer) and is good in a packed lunch.
60g (3/4 cup) dried apples
1 cup apple cider or unsweetened apple juice
240 g (1½ cups) flour
1 teaspoon baking soda
140g (⅔ cup) sugar
½ teaspoon ground cinnamon
¼ teaspoon fresh ground nutmeg
⅛ teaspoon ground cloves
1 cup unsweetened applesauce,
½ teaspoon salt
113g (1 stick) unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
Heat oven to 325 degrees. Grease cake tin or muffin tray. Alternatively line cake tin with baking paper. I use a silicon mat in a rectangular cake tin instead and it makes the corners a little weird but saves time, dishes and waste.
Bring dried apples and cider to simmer in small saucepan over medium heat; cook until liquid mostly evaporates. Usually this takes about 15-20 min.
Meanwhile, whisk flour and baking soda in bowl. Then in separate bowl whisk sugar, cinnamon, nutmeg, salt and cloves with egg until light and fluffy.
In food processor, process dried-apple mixture and applesauce until smooth.
Add melted butter to egg mixture. Whisk well. Add applesauce mixture and vanilla and whisk to combine. Add flour mixture to wet ingredients.
Using a rubber spatula, fold gently until just combined and even moistened.
Tip batter into prepare pan and bake 35 to 40 minutes. Turn out on wire rack to cool at least 1 hour.
Minor modfications to recipe by bridget from The way the cookie crumbles.