Spicy Applesauce Bundt Cake is a full size Bundt cake made with White Lily flour and 2 cups of applesauce.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 12
Author Cookie Madness
Ingredients
2 ¾cupsall-purpose flour or 3 cups White Lily all-purposeshould weigh 12 ounces
2teaspoonsbaking soda
1teaspoonsalt
1teaspooncinnamon
½teaspoonallspice
2sticks8 oz unsalted butter, softened
1cupdark brown sugarpacked
1cupgranulated sugarpacked
2 large eggs
2cupsunsweetened applesauce
1cupcoarsely chopped and toasted pecans
1cupgolden raisinsoptional
Confectioner's Sugar for dusting top
Instructions
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.