Amy’s Applesauce Spice Snack Cake

Applesauce and spices make this a moist and tasty snack cake that is easy to make!

For the bars:

1 1/4 cups white whole wheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. salt
1/4 tsp. canola oil or coconut oil, melted
1/2 cup light brown sugar
2 large eggs
1 cup High J Orchards chunky applesauce
1 tsp. pure vanilla extract
1 apple (your choice!), cored, peeled and chopped
1/2 cup raisins or currants
1/2 cup chopped pecans

For the glaze:

2 1/2 tbsp. heavy cream or coconut milk
1/3 cup (packed) light brown sugar
2 1/2 tbsp. unsalted butter
1 tsp. agave
1/2 tsp. pure vanilla extract

Preheat the oven to 350F. Prepare a 9×13 inch baking pan.

To make the bars:

Whisk together the flour, baking powder, baking soda, spices and salt.
In a separate bowl, mix together the brown sugar and oil, stirring with a whisk until mixture is smooth and completely combined, about one minute.
Whisk in the eggs, mixing until well blended.
Add the applesauce and vanilla, and whisk until the ingredients are incorporated.
Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until just combined, being careful not to over-mix.
Mix in the apple, raisins and nuts.
Scrape the batter into the prepared pan and smooth the top with the spatula.

Bake for 20 to 25 minutes, or until the bars just start to pull away from the sides of the pan and a knife inserted into the center comes out clean.
Transfer the baking pan to a rack and let the cake cool while you make the glaze.

To make the glaze:

In a small saucepan, whisk together the cream, sugar, butter and syrup.
Place the pan over medium heat and bring the mixture to a boil, whisking frequently. Adjust the heat so that the glaze simmers, and cook, whisking frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla.

To glaze the bars:

Turn the bars out onto a rack; invert the bars onto another rack, so they are now right side up.

Slide a sheet of parchment paper under the rack to serve as a drip catcher. Pour the hot glaze over the bars, using a spatula to spread it evenly over the cake. Let them cool to room temperature before cutting into 1″ x 2″rectangles.