Applesauce Chocolate Chip Bundt Cake

It’s been a super busy day, but I have what I think will be a great recipe in store. Here’s the scoop.

The December Food & Wine magazine came yesterday and I swear, I’ve bookmarked almost every recipe. Some of them are more complicated, but one of them…..and the recipe which I think everyone will love the most, seems extremly easy — Kristin Donnelly’s mom’s Applesauce Chocolate Chip Cake. I’m going to throw this together at some point today and will get back to you on the results. I can’t wait to try the combination of applesauce, cardamom and chocolate chips. Wow.

Since the recipe is brand new, I’m posting a link to it. Click Here.

Another one that looks good is Grace Parisi’s granola.

So many recipes, so little time!

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Comments

  1. says

    This looks really good! I have a similar recipe that my mom made for me as a child, only it was a sheet cake and had fewer spices (and no butter). I wonder if this recipe could be made into a sheet cake also? It was one of my favorite cakes and I still make it every once in a while.

  2. Jancd says

    I made your Rasberry-White Chocolate Bars tonight for a cookie exchange party tomorrow. These are delicious. I may have to make another batch if my family doesn’t quit “just tasting” them. Thanks, Jancd

  3. says

    Carole, there’s another *slightly* similar recipe on the C&H sugar site. A chocolate-apple bundt cake. This particular cake has a few twists. The cardamom and pepper really take it to another level.

    Jan, glad you liked those! They’ll be even better tomorrow. Once you taste them, it’s easy to see why they’ve won so many contests. Here’s the link again.

    http://www.cookiemadness.net/?p=520

  4. sandra says

    this looks amazing and so unique- i only have sweetened applesauce on hand- would this be ok if i maybe eliminated some of the sugar? the recipe calls for 1 1/2 cups sugar, so maybe just put in 1 cup?

  5. says

    Hi Sandra,

    This is such a great cake. I wouldn’t cut out a full 1/2 cup of sugar, though. If you cut the sugar you’d be cutting a big hunk of “mass” out of the cake and it would throw off the chemistry of the recipe.

    Honestly, this cake is worth running out and buying some unsweetened applesauce. But if you want to work with what you have, I don’t really think the sweetened applesauce would push the cake over the edge in terms of sweetness.

    If I were you and I wanted to stick with the sweetened applesauce, I would cut the sugar by only about 2 Tablespoons.

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