Applesauce Snackcake with Dried Figs

Adjust oven rack to middle position; heat oven to 325°F. Cut some parchment paper twice as long as your baking tray and fold it to just less than its width. Spray baking tray with nonstick cooking spray and fit parchment into it, pushing it into corners and up sides; allow excess to overhang edges of dish.

Bring dried apples and cider to simmer in small saucepan over medium heat; cook until liquid evaporates and mixture appears dry, about 15 minutes. Cool to room temperature.

Whisk flour and baking soda in medium bowl to combine; set aside. In second medium bowl, whisk sugar, cinnamon, nutmeg, and cloves. Measure 20% (1/5) of the sugar-spice mixture into small bowl and set aside for topping.

In food processor, process cooled dried-apple mixture and applesauce until smooth, 20 to 30 seconds, scraping sides of bowl as needed; set aside. Whisk egg and salt in large bowl to combine. Add sugar-spice mixture and whisk continuously until well combined and light colored, about 20 seconds. Add butter in three additions, whisking after each. Add figs, applesauce mixture and vanilla and whisk to combine. Add flour mixture to wet ingredients; using rubber spatula, fold gently until just combined and evenly moistened.

Turn batter into prepared pan, smoothing top with rubber spatula. Sprinkle reserved sugar-spice mixture evenly over batter. Bake until wooden skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours. Run knife along cake edges without parchment to release. Remove cake from pan by lifting parchment overhang and transfer to cutting board. Cut cake and serve.

Note: The cake is very moist, so it is best to err on the side of overdone when testing its doneness.