Today I felt like making something simple and homey, and there’s nothing that fits that description quite like an applesauce cake. In this case, it’s “Spicy Applesauce Bundt Cake” made with White Lily flour (but you can use regular all-purpose), cinnamon, nuts and raisins.
Six Inch Applesauce Bundt Cake
This recipe makes a 10 inch Bundt cake. If you don’t need quite so much cake you can halve the recipe and bake it in a 6 inch Bundt pan.
Spicy Applesauce Bundt Cake
- 2 3/4 cups all-purpose flour or 3 cups White Lily all-purpose should weigh 12 ounces
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- 2 sticks 8 oz unsalted butter, softened
- 1 cup dark brown sugar packed
- 1 cup granulated sugar packed
- 2 large eggs
- 2 cups unsweetened applesauce
- 1 cup coarsely chopped and toasted pecans
- 1 cup golden raisins optional
- Confectioner’s Sugar for dusting top
- Preheat oven to 350 degrees F. If using a black bundt cake pan, preheat to 325 degrees F. Spray a 10 inch (12 cup) bundt pan with flour-added cooking spray.
- Stir together flour, soda, salt, cinnamon and allspice.
- In a large mixing bowl, combine butter and both sugars. Beat on high until creamy. Beat in eggs. Stir in applesauce. By hand or using lowest speed of a stand mixer with paddle, stir in flour mixture until it is fully incorporated. Stir in pecans and raisins (if using).
- Pour into bundt pan and bake cake until it is done. This should take anywhere from 60 to 70 minutes. To test for doneness, poke a wooden skewere or toothpick in cake. If it comes out clean, it is done.
- Let it cool in pan on a rack for 10 minutes, then turn from pan and let cool completely. Before serving, sift confectioners’ sugar over top.