(by Claudine Quigley Piechotta)
4 c. apples, peeled, cored, and diced (choose mix of sweet and tart varieties)
2 t. cinnamon
1/2 t. ground ginger
1/4 c. salted butter, melted
3/4 c. applesauce
1 1/2 c. granulated sugar
2 t. vanilla extract
2 c. flour
1 t. baking soda
1/2 t. salt
1/4 t. pumpkin pie spice
1/4 t. nutmeg
1/2 c. butter
1/2 c. brown sugar
1/4 c. heavy whipping cream
Toss apples with 1/2 t. cinnamon and 1/4 t. ginger.
Refrigerate apples while preparing the rest of the recipe.
Preheat oven to 350 F.
In an electric mixer, combine eggs, melted butter, and applesauce.
Mix on high for 5 minutes.
Add sugar and vanilla extract, and beat well. Set aside.
In a separate bowl, sift together flour, baking soda, salt, remaining cinnamon, remaining ginger, pumpkin pie spice, and nutmeg.
Slowly add flour mixture to egg mixture, and beat slowly, scraping sides of the bowl.
Fold in diced apples.
Pour batter into a greased and floured 9-inch springform pan.
Shake sides to make sure batter is evenly distributed.
Bake for approximately 45 minutes or until a toothpick inserted in center comes out clean.
For optional glaze:
Combine all ingredients in a saucepan, and heat until mixture starts to bubble.
Pour over cooled cake.
(Read Mission Impossible, the story that accompanies this recipe.)