It's all about the apples, and how crisp and sweet they taste!
The juicier the better!
The apples on my mother's apple tree are almost ready!
I'm going to check on them this weekend, but I couldn't wait!
I wanted a bite of caramel apple this week!
The need to feel the crisp morning air and the thoughts of Fall,
are what drove me to bake this Applesauce-Spice bundt cake.
I'm so glad I did, because the fragrance of Apple Spice,
filled my house with the cake's yummy scent!
Instead of oil, I prefer to use butter, it gives
baked goods a richer taste to them.
Creaming the sugar, butter and beating the eggs together,
makes the cake moister.
The end result! This cake turned out super moist,
It was sweet to see my father in law, enjoying his slice
with a cup of coffee!
It made the perfect mid-day treat!
When I go to update this recipe, I want to use my
mother's apples to make home made applesauce for this cake!
Applesauce- Spice bundt cake with Caramel Icing adapted from Food52Serves 10
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 2 large eggs
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 1/2 cups unsweetened (preferably homemade) applesauce
- 2/3 cup unsalted butter
- 1 teaspoon vanilla
- 4 tablespoons butter, cut into chunks
- 1/2 cup packed light brown sugar
- 1/3 cup heavy cream
- 1/4 teaspoon kosher salt
- 1 1/4 to 1 1/2 cups sifted powdered sugar
2. Mix in the dry ingredients.Pour the batter into the prepared pan and bake for about 45 minutes, until a cake tester inserted in the center of the cake comes out clean, or the top springs back when lightly touched, and the sides of the cake begin to pull away from the sides of the pan.
3.Cool the cake for 10 minutes in the pan on a rack before turning it out and cooling completely on the rack -- make sure the cake completely cooled before you start to make the glaze.
4. Put the butter in a medium saucepan with the brown sugar, cream and salt and set over medium heat. Watch as the brown sugar melts and begins to simmer. Let simmer for one minute. No longer than a minute or the sugar might burn. Then pull the caramel off the heat.
5. Leave the pan to cool for a couple of minutes, and then gradually whisk in the powdered sugar until you have a thick, but pourable consistency (you might not need all the sugar). If the mixture seems too thick, just add a splash of cream to thin it out a little. Immediately pour the icing over the cake. Let the icing set before serving the cake.
As always, I saved a slice for you!
Wishing you all a beautiful day!
Until next time!
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