Apple-Applesauce Cake is one of those quintessential quarantine recipes. I had an extra Granny Smith apple, a jar of applesauce, carton of expiring eggs, butter and flour in my kitchen. Add to those ingredients too much free time in my schedule. So, I baked a moist and aromatic apple-applesauce cake. Since all of this spare time allows me to write and test recipes at a much greater pace, I’ll share this easy, tasty cake.

Originally, I made the cake with only one apple. If you have two on hand, I would slip in the additional fruit. This result is an even more luscious dessert. As for the applesauce, I’d suggest unsweetened. Whether it’s smooth or chunky is your call. If you want a less sweet treat, something you could eat, guilt-free, at breakfast, omit the glaze on the cake.

Apple-Applesauce Cake

Serves 8 to 10

for the cake:

1 stick (8 tablespoons) unsalted butter, at room temperature

1 cup firmly packed light brown sugar

1 large egg, at room temperature

2 tablespoons plus 1 teaspoon honey

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/8 teaspoon ground nutmeg

1 cup applesauce (original or chunky)

2 Granny Smith Apples, peeled and chopped

for the glaze:

1 1/2 cups confectioner’s sugar

3 tablespoons water

1 teaspoon vanilla extract

Preheat the oven to 350 degrees Fahrenheit. Line the bottom of an 8-inch round pan with parchment paper. Grease and then flour the pan and parchment paper.

Using an electric stand or hand mixer, beat the butter until creamy, about 1 minute. Add the brown sugar and beat again until creamy. Scrape down the sides of the bowl. Add the egg and honey and beat until combined.

In a separate bowl whisk together the flour, baking soda, salt, cinnamon, cardamom and nutmeg.

Add the dry ingredients to the wet, beating together until combined. Scrape down the sides of the mixing bowl. Add the applesauce and beat again. Scrape down the bowl and stir in the chopped apples.

Spoon the batter into the prepared cake pan and smooth out the top. You want the batter to be evenly distributed.

Bake for 50 minutes or until the cake appears firm and a cake tester or toothpick inserted into the center comes out clean. After 35 minutes you may need to cover the top with foil so that the cake doesn’t brown too much.

Cool for 5 minutes on a wire rack before removing the cake from the pan and allowing it to cool completely. After it has cooled completely, you can make the glaze for the cake.

To make the glaze, whisk together the water, vanilla and confectioner’s sugar. Pour it over the top of the cake. Allow it to set slightly before serving.