Apple Spice Bundt Cake
By devogirl
This cake is perfect for the autumn season. Not too sweet and not too heavy, the moist bundt cake has a mild fruit flavor and a pleasant spice level.
Ingredients
- BROWN SUGAR GLAZE:
- 1/3 cup butter or margarine, softened
- 1/3 cup shortening
- 3/4 cup sugar
- 2/3 cup brown sugar, packed
- 1 teaspoon grated lemon peel
- 2 eggs
- 1 1/4 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsweetened applesauce
- 2/3 cup peeled tart apple, finely chopped
- 3/4 cup chopped pecans, toasted
- 3 tablespoons butter or margarine
- 3 tablespoons brown sugar
- 3 tablespoons heavy whipping cream
- 3/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped pecans, toasted
Details
Servings 12
Preparation time 20mins
Cooking time 75mins
Adapted from tasteofhome.com
Preparation
Step 1
In a large mixing bowl, cream butter, shortening, sugars and lemon peel until fluffy. Add eggs, one at a time, beating well after each addition. Beat inn vanilla. Combine flour, cinnamon, baking soda, all-spice, nutmeg and salt; add to creamed mixture alternately with applesauce. Stir in apple and pecans.
Pour into a greased and floured 9- or 10-in fluted tube pan. Bake at 350°F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a heavy saucepan, melt butter and brown sugar over low heat. Stir in cream. Cook and stir until mixture comes to a boil; boil for 1 minute. Remove from the heat; whisk in sugar and vanilla until smooth, about 1 minute. Pour over cake; immediately sprinkle with pecans.
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