The cake that decorates itself! Applesauce Spice Bundt Cake

Anytime Gourmet: Applesauce Spice Cake

Something about a bundt cake makes me happy. I think because you can take a plain old basic cake and make it look fancy. Or because it reminds me of Germany, where I studied abroad for a year and where my last name comes from. Or maybe it makes me think of the 50s houswife and her cooking in a fancy dress and apron. I had never owned a bundt cake pan until last year, when I found one at a thrift store. I think this is only the second or third time I've used it, but I plan on trying more bundt cake recipes (not while wearing a dress, of course).

Food historians generally credit H. David Dalquist of Nordic Ware for creating the first aluminum pan called "bundt" in 1950. The name bundt came from the German Bundkuchen, a ring-shaped teatime cake (bund is pronounced like there's a "t" on the end). They had different designs, but always ring-shaped:

Photo credit: The Charmed Cupcake

Photo credit: Wikipedia

After Otto was born, we received meals from many generous friends, colleagues, and families from the school where I taught. One of these meals from a wonderful family included a freshly made applesauce cake. Since I hadn't been baking, I was craving some delicious, homemade baked treat. This hit the spot and I've wanted to make it since.

I knew it was the perfect opportunity to make this delicious cake when my mom made applesauce with freshly picked, sweet and juicy apples. I changed a few things in the recipe, but in general, it stayed intact.

This cake has only ½ cup of oil and no butter. I couldn't believe it, but it doesn't need butter! The applesauce keeps it moist, and the spices and salt add the flavor.

The first time I made this cake I didn't put the glaze on early enough and it didn't seep into the cake like it was supposed to. It's important to put the glaze on as soon as you take the cake out of the pan while it's still very warm. And yes, it does help to poke the cake first with a fork before pouring on the glaze. I even scooped up some of the glaze that fell off the cake with a spoon and poured it back on - no wasting here!

This cake is not too sweet, and not too spicy. I decreased the amount of spices because they can be overpowering, but you can always add more if that's what you like. It can be served in the morning with coffee or in the evening for dessert. I've been eating it at both times of the day!

 

Applesauce Spice Bundt Cake

Cake

½ cup canola oil

1 egg
½ cup sugar
½ cup brown sugar
1 tsp vanilla
2 cups unbleached flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg (preferably freshly grated)
½ tsp. cloves
¼ tsp. cardamom (optional)
1½ cups applesauce (preferably homemade)

Glaze

1 cup powdered sugar

1 Tbl softened butter
2-3 Tbl milk (at least 1 percent milk)

½ tsp cinnamon

Pinch salt

 

Preheat 350 degree oven; butter and flour a bundt pan.

Combine all of the cake ingredients in the order listed. Pour into pan and bake for 40-45 minutes or until cake springs back when gently pressed.

Cool on a rack for 10-15 minutes before loosening and inverting onto the rack (with foil below).

While cake is cooling in the pan, whisk softened butter, powdered sugar, milk, vanilla, and pinch salt well until smooth.

Take a fork and gently spear around the cake in various places so that the glaze will seep into the cake. Spread glaze on the cake while it is still warm!