Applesauce Snack Cake

1. Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling by folding 2 long sheets of aluminum foil so that they are as wide as 8-inch square baking pan. Lay sheets of foil in pan, perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
2. Bring dried apples and cider to simmer in small saucepan over medium heat and cook until liquid evaporates and mixture appears dry, about 15 minutes. Let cool to room temperature.
3. Whisk flour and baking soda in medium bowl to combine. In second medium bowl, whisk sugar, cinnamon, nutmeg, and cloves. Measure 2 tablespoons sugar mixture into small bowl and reserve for topping.
4. Process cooled apple mixture and applesauce in food processor until smooth, 20 to 30 seconds, scraping down sides of bowl as needed, and set aside. Whisk egg and salt in large bowl to combine. Add sugar mixture and whisk until well combined and light colored, about 20 seconds. Add butter in 3 additions, whisking after each addition. Add applesauce mixture and vanilla and whisk to combine. Add flour mixture to wet ingredients and fold gently using rubber spatula until just combined and evenly moistened.
5. Scrape batter into prepared pan and smooth top with rubber spatula. Sprinkle reserved sugar mixture evenly over batter. Bake cake until toothpick inserted in center comes out clean, 35 to 40 minutes. Let cake cool completely on wire rack, about 2 hours. Remove cake from pan using foil and transfer to platter. Gently push side of cake with knife and remove foil, 1 piece at a time. Serve. (Cake can be stored at room temperature for up to 2 days.)

GINGER-CARDAMOM APPLESAUCE SNACK CAKE
Omit cinnamon, nutmeg, and cloves. Whisk 1⁄2 teaspoon ground ginger and 1⁄4 teaspoon ground cardamom into sugar in step 3. Reserve 2 tablespoons sugar mixture and add 1 tablespoon finely chopped crystallized ginger to topping.

APPLESAUCE SNACK CAKE WITH OAT-NUT STREUSEL
In step 3, measure 2 tablespoons sugar mixture into medium bowl. Add 2 tablespoons brown sugar, 1⁄3 cup chopped pecans or walnuts, and 1⁄3 cup old-fashioned or quick oats. Work in 2 tablespoons softened unsalted butter until fully incorporated by rubbing mixture between fingers. Pinch mixture into hazelnut-size clumps and sprinkle evenly over batter before baking.