This recipe comes from the Williams-Sonoma Cakes, Cupcakes & Cheesecakes cookbook. The cake is deliciously moist and tasty.
- 1 cup plus 2 tbsp pecan pieces
- 3 1/3 cups cake flour
- 1 tbsp cinnamon
- 1 1/2 tsp baking soda
- 1 1/4 tsp allspice
- 1 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup butter, at room temperature
- 1 2/3 cups firmly packed dark brown sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups unsweetened applesauce
- 1/4 cup butter
- 1 tbsp water
- 1/4 cup packed brown sugar
- 1/2 cup confectioners' sugar
Preheat oven to 350 degrees. Butter a nonstick bundt pan.
Spread the pecans on a baking sheet and place in the oven until lightly toasted, about 10 minutes. Set aside.
In a medium bowl, sift together the flour, cinnamon, baking soda, allspice, nutmeg and salt. In large bowl, using an electric mixer set on medium speed, beat together the butter and brown sugar until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Dividing the flour mixture into 3 batches and using a wooden spoon, stir the flour mixture into 3 batches and using a wooden spoon, stir the flour mixture into the batter alternately with the applesauce, beginning and ending with the flour mixture. Stir in 1 cup of the toasted pecans. Spoon into prepared pan.
Bake until a toothpick inserted near the center comes out clean, about 55 minutes. Transfer to a rack and let cool in the pan for 10 minutes. Invert onto the rack, turn right-side up and let cool completely.
In a small saucepan over medium heat, stir together the butter and water until the butter melts. Remove from the heat and add the packed brown sugar and stir until the sugar dissolves; let cool, about 5 minutes, then whisk in the confectioners' sugar. If the icing does become too thick, rewarm it for 2 or 3 seconds over low heat, whisking constantly.
Place the cake on a plate and drizzle the icing evenly over the top, allowing it to run over the sides slightly. Sprinkle on the remaining 2 tbsp toasted pecans, then let stand until the icing sets, about 1 hour. Serve immediately, or cover with a cake dome and store at room temperature for up to 1 day.