In honor of National Bundt Day and Mary the Food Librarian’s Bundt-a-thon, I want to share with you my new favorite fall cake!
Meet the Applesauce Spice Bundt–a cake that is sure to be the star of my Thanksgiving table, and could be the star of yours too! Because it’s made with applesauce and not chunky pieces of apple, this bundt is a whole new twist on the fall apple cake. It’s less a traditional apple cake and more the moistest spice cake you’ve ever had. I made this for dessert when we met up with my friend (and she should be yours too if you haven’t checked her out…she’s one amazing cook!) and fellow blogger Wendi for dinner, and it was a nice accompaniment to her fantastic dinner.
So wonderful in fact, that we all went back for seconds. And you know when food bloggers go back for seconds, it must be good!
Good thing I only made the baby bundt for dinner and made the rest of the batter into a loaf for Noel to take to work–because otherwise I wouldn’t have been able to control myself!
Not only did I discover a new favorite cake in the process, but I also discovered the joy of making applesauce! Who knew it was so easy! Take a few apples past their prime (three apples is about 1 pound) add a quarter cup of water for each pound, and then let the apples simmer for 30 minutes. A quick whirl of the immersion blender later, and you’ve gone from apples past their prime to the best applesauce ever. Really.
Now on to that beautiful bundt footage!
Applesauce Spice Bundt
Adapted from Smitten Kitchen
The recipe below will make one full sized (12 cup) bundt. I used about half of the mix to fill a 6 cup bundt, then made a loaf of the rest of the batter. Make sure you spray your bundt pan well, and let the cake cool some before you flip it out, and you’ll have one beautiful cake!
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 stick salted butter, softened
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups unsweetened applesauce
3 ounces cream cheese, softened
splash of vanilla extract
1/8 cup confectioners sugar
1/4 cup half and half
Preheat oven to 350°F with rack in middle. Spray a bundt pan with baking spray with flour.
Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined.
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Gently flip onto a cooling rack to cool completely.
To make glaze: Whip cream cheese, confectioners sugar, and vanilla in a stand mixer until fluffy. Slowly (1 tablespoon at a time) add half and half until the mixture is desired consistency (for me, this was so it would easily plop off a spoon, but wouldn’t be drippy). Add pinch of all spice. Spread on top of the cooled caked, and decorate with more allspice.
Oh I wish this bundt-a-thon came with smell-o-vision. Yumlish.