October 3, 2021

Applesauce Bundt Cake

 

Autumn is finally here and after making half a dozen cream tarts last month I was ready for some fall  baking.  First on the docket is this super easy to make and super delicious Applesauce Bundt Cake.  I did a google search for "applesauce" cake and it came back with this recipe.  No equipment required and everything is mixed together in one bowl.  As Ina Garten would say, "How easy is that?"

Since I'd never made this cake before I wanted to test it out using just 1/2 the recipe and baked it in a 6-cup bundt pan.  The only other adjustments I made to the recipe were to 1) add chopped honeycrisp apples to the cake batter and 2) finish the cooled cake with a thick glaze made with apple cider and powdered sugar.  If you read the recipe reviews you'll find that several people commented to reduce the oil amount by 1/2 cup and replace it with an equal amount of applesauce, to give the cake more apple flavor.  Next time I think I'll do that.

Applesauce Bundt Cake

Cake
4 large eggs
2 cups granulated sugar
1 1/2 cups vegetable oil (reviewers adj: 1 cup vegetable oil)
2 cups unsweetened applesauce (reviewers adj: 2 1/2 cups applesauce)
1 teaspoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 medium honeycrisp apples, diced into small cubes

Glaze
2 cups powdered sugar
1/4 cup apple cider

Preheat oven to 350F.  Generously grease and flour a 12-cup bundt pan.  Set aside.

In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, applesauce and vanilla extract until combined.  Sift in the flour, baking powder, baking soda, salt and cinnamon and mix well.  Switch to a rubber spatula and mix in the diced apples.

Pour batter into the prepared bundt pan.  Tap the cake pan on the counter lightly to remove air bubbles.

Bake in the preheated oven for about 50-60 minutes or until golden brown and a toothpick inserted into the middle of the cake comes out clean.  Let cool in the pan on a wire rack for 10 minutes.  Invert cake out of pan onto the wire rack to finish cooling completely.

While the cake is cooling, in a medium bowl whisk together the powdered sugar and apple cider.  If the glaze is too thick add a little more apple cider, a teaspoon at a time.  Conversely, if the glaze is too thin, whisk in additional powdered sugar, a tablespoon at a time.  You want a thick consistency that can be easily poured over the cooled cake.


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