Applesauce-Spice bundt cake with Caramel Icing

Happy Day before Friday! Hope you are all enjoying your week, and that if you're in back to school mode, everything is going well! I can't believe it's almost the weekend! I'm planning on going up North, I was hoping for this weekend, but my brother wants to go up with me, and not sure if he can get time off until next weekend.

Today it's my absolute pleasure to share with you, possibly the best cake my husband and Father in law, who stopped by yesterday for a slice or two, said I've ever made so far; Applesauce-Spice cake with Caramel Icing. It's an amazing spice-filled with appley goodness that tastes and smells like fall.

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 Food52

Serves 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

For the caramel icing:

• 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

1. Heat the oven to 350 degrees and grease a 12-cup Bundt pan. Sift together the flour, baking soda, salt, and spices and set aside. In a mixing bowl using a standing mixer, cream the butter and the sugars together until light and fluffly. Add one egg at a time, beating well, and scraping down the sides of the bowl, before adding the next egg. Mix in the applesauce, and vanilla until smooth.

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!

 Sharing this at these Parties!

If you love this recipe, then you are really going to like my

Maple Cinnamon Upside Down Apple cake