Triple Apple Cake

1. Preheat oven to 325 degrees. Butter a 9-inch square metal baking pan and line with parchment, leaving a 2-inch over hang on both 2 sides. 2. Whisk together flour, baking powder, cinnamon and salt. In a large bowl, with a mixer, beat butter and 1 1/2 cups brown sugar unitil light and fluffy. Add vanilla and eggs; beat until combined. Reduce speed to low; add flour mixture in 3 additions, alternating with 2 additions applesauce, and beat until combined. 3. Transfer batter to pan and smooth top. Arrange apples in 3 rows on top, over lapping slightly. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 1 hour and 15 minutes. Transfer pan to wire rack and let cool for 20 minutes. 4. Meanwhile, in a medium pan, cook cider and remaining 1/4 cup brown sugar over medium-high until thick and syrupy, 15 to 18 minutes. Using parchment, remove cake from pan. Brush glaze over top and sides and let sit until set, 1 hour. (Store, wrapped in plastic, at room temperature, up to 3 days.)