Spiced Chunky Applesauce

I like to use a combination of McIntosh, Honeycrisp and Gala apples for texture, flavor and just a bit of sweetness. This recipe doubles easily; adjust cooking time as needed.

Makes: About 3 cups

5 large apples (2 pounds total), peeled, cored, roughly chopped, about 6 cups

1/2 cup sugar

3 tablespoons butter

1 to 2 teaspoons apple cider vinegar or lemon juice

1/4 teaspoon ground cinnamon

1/8 teaspoon each: salt, ground cloves, ground allspice

1. Put apples, sugar, butter and 1/3 cup water into a large saucepan. Cook uncovered, stirring often, over medium heat until apples are almost soft, about 15 minutes. (Add more water if needed to keep apples from scorching.) Cover the pan and let simmer on low, stirring often, until apples are completely soft, about 10 minutes.

2. Stir in remaining ingredients. Use a potato masher to crush apples as finely as you prefer. Remove from heat and cool. Refrigerate covered up to a week.

Apple Walnut Snack Cake

Makes: 8 servings

1 cup chopped walnuts

1 1/4 cups all-purpose flour

1/4 cup whole-wheat flour (or all-purpose flour)

1 cup sugar

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon each: ground nutmeg, ground cloves

1/2 cup full-fat mayonnaise

1/4 cup plain Greek yogurt

1 large egg, beaten

1 teaspoon pure vanilla extract

2 medium-sized Honeycrisp or other firm apples, peeled, cored, finely chopped, about 1 1/2 cups

1/3 cup currants or raisins, optional

For serving:

Confectioners sugar, optional

Vanilla ice cream and caramel sauce, optional

1. Heat oven to 350 degrees. Grease and flour an 8-by-8-inch baking pan. Place a 4-inch-wide strip of parchment over the bottom of the pan, letting the paper extend about two inches over the sides. (This will help you to remove the cake from the pan.)

2. Put walnuts onto a baking sheet and bake until fragrant, about 5 minutes. Remove and cool.

3. Put flours, sugar, baking soda, cinnamon, salt, nutmeg and cloves into a large mixer bowl. Use a whisk to combine well. Add mayonnaise, yogurt, egg and vanilla. Set the mixer to low and beat, scraping the bowl once or twice, until flour is just moistened. Batter is thick. Use a large rubber spatula to fold in apples, currants and half of the walnuts.

4. Scrape the mixture into the prepared pan. Tap the pan on the counter to remove any air bubbles. Sprinkle remaining walnuts over the top of the batter. Bake until a wooden pick inserted in the center is withdrawn clean, about 45 minutes. Cool on a wire rack for 20 minutes. Run a knife around the edge of the cake to loosen it from the sides of the pan. Use the overhanging paper to lift the cake out of the pan to the wire rack.

5. Cut into eight squares. Serve warm. Dust with confectioners sugar or serve with ice cream and caramel sauce, if desired.