Applesauce Cake

Ingredients

• 1 cup plus 3 tablespoons butter, divided, plus butter to coat pan
• 2 cups plus ¼ cup granulated sugar, divided
• 2½ cups applesauce (see instructions below)
• 2¾ cups plus 3 tablespoons all-purpose flour, divided
• 1½ teaspoons cinnamon
• ½ teaspoon nutmeg
• Pinch of ground cloves
• Pinch of salt
• 1¾ teaspoon baking powder
• 1 cup chopped pecans or walnuts, toasted
• 1 teaspoon vanilla extract
• 2 tablespoons Calvados (a French apple brandy)
• *Chef’s note: I substitute our orchard apple cider.
• 1 large apple, peeled and very thinly sliced. Mutsu is a good variety because it keeps its body.
• ¼ cup light brown sugar
• ¼ teaspoon ground ginger
• A variety of in-season apples (Elizabeth recommends Jonathan, Melrose and Golden apple varieties because they are tart and sweet)
• A few tablespoons of fresh lemon juice
• Sugar to taste
• Cinnamon to taste