Applesauce Bundt Cake

Applesauce Cake

I needed to make something for the local block party and really wanted to bring a bundt cake. Since I was out of those fabulous pears for my pear cake this bundt recipe really didn’t disappoint. It’s nice and spicy with lots of applesauce so you think you are being a good healthy eater, when in fact it’s dessert so let’s not kid ourselves too much! It is wonderful. A perfect party cake, easy to tote and easy to please just about everyone.

I found this yummy recipe from Food 52 .com (www.food52.com) who I believe picked it up from the Runaway Spoon!  A big thanks to you both.

Here’s all you do:

For the cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cloves
• 2 large eggs
• 1 cup sugar
• 1/2 cup light brown sugar
• 1 1/2 cups unsweetened (preferably homemade) applesauce
• 2/3 cup vegetable oil
• 1 teaspoon vanilla

For the caramel glaze:

• 4 tablespoons butter
• 1/4 cup packed light brown sugar
• 1/3 cup heavy cream
• 1/4 teaspoon kosher salt
• 1 cup sifted confectioners’ sugar plus more if needed

1. Heat the oven to 350 degrees and butter and flour a 12-cup Bundt pan. Sift together the flour, baking soda, salt, spices and set aside. In a large mixing bowl or the bowl of a standing mixer, beat the eggs with both sugars until light. Mix in the applesauce, oil and vanilla until smooth. This is a runny mixture compared to most.
2. Using a spatula, fold in the dry ingredients, being careful not to over-mix. Pour the batter into the prepared pan and bake for about 45 minutes, until a cake tester inserted comes out clean. Cool the cake for 10 minutes in the pan on a rack before turning it out and cooling completely on the rack; make sure the cake is not at all warm before you make the glaze.
3. Put the butter in a medium saucepan with the brown sugar, cream and salt and set over medium heat. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly.
4. Cool the pan for a couple of minutes and then gradually whisk in the powdered sugar until you have a thick, but pourable consistency. If the mixture seems too thick, just add a splash of cream to thin it out a little and if too runny you may want to add more sugar.  Pour the glaze over the cake slowly and evenly. Let the glaze set before serving the cake.
5. I like ice cream much better than icing (just one of those things), but if you need to stay off the dairy this is a wonderful buttery topping. I also added a 1/2 teaspoon of cinnamon to the icing glaze…….and glad I did.Enjoy with friends and family.

   Bon Appétit!