A question about a recipe: Applesauce Cake with Caramel Glaze

I also don't use granny smiths in applesauce. If I were going to, I'd definitely add other apples to the mix. But if you go all grannies, just beware of the tartness factor.
I made this cake. It's fantastic. When I made it, I did make homemade applesauce, but I think you can use store bought, unsweetened applesauce too if you so wished

Thank you all. I actually used mrslarkin's method and pureed with an immersion blender since I did not peel the apples and needed a smoother sauce. Tastes delish!

I wouldn't recommend Granny Smiths for apple sauce, as they keep their shapes too well to my taste. Gala, Macintosh, Jonathan, Crispin, Cameo, Winesap, and Fuji all cook down better, well enough that I can't imagine the need for a food processor. I do sometimes use a food mill, but that's only if I didn't peel the apples before cooking or if I want an especially smooth sauce.

For 1 1/2 cups applesauce peel and cut into cubes about 8 apples -- granny smiths are good. Place in a pot with about 1 cup of water. Not too much water because you don't want the apples to be too soggy. Bring to a boil and then reduce to a gentle simmer. Cook covered until the apples are very soft. Puree in a food processor or mash with a masher

You might try Judy Rogers' Roasted Applesauce:

http://www.food52.com/blog/2693_judy_rodgers_roasted_applesauce_and_savory_apple_charlottes
But any simpler recipe would do as well (cut apples, peeled or not, into chunks, and simmer with a little bit of water, lemon zest, and cinnamon until soft enough to mash).

I make applesauce by cooking 5 or so chopped apples in a saucepan with about a 1/2 cup of water and a teaspoon of lemon juice over medium/low heat. Put the lid on and cook until softened.