Pumpkin Applesauce Bundt Cake

  • Serves: 10-cup Bundt pan or two 8- or 9-inch cake pans
  • Baking Temp (degrees F): 350
  • Views: 10882
  • Comments: 10

Variations: Allspice Applesauce Bundt Cake; Allspice Applesauce Layer Cake; Allspice Spice Cake

Cake and photos by sugarpie, Premium Member © Sarah Phillips 

Cake and photos by sugarpie, Premium Member © Sarah Phillips

Why not have a Pumpkin Applesauce Bundt Cake year round? This makes a great all around moist spice cake from the inclusion of pumpkin puree and applesauce, and is chock full of raisins and nuts. Its ingredients include a blend of whole wheat and all-purpose flours, wonderfully fragrant with allspice, cinnamon and ginger, and made even more delicious with a Caramel Glaze, recipe included.  The cake can also be baked as a layer cake, and perhaps filled and frosted with the White Chocolate variation of the Italian Meringue or Mousseline Buttercream or IMBC.
CAKE RECIPE HELP

INGREDIENTS
1 1/3 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 cup whole wheat flour
1 cup dark brown sugar, packed
1 cup granulated sugar
2 teaspoons ground allspice
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt

3 large eggs
1 1/4 cups whole or 2% milk
1/2 cup solid pack pumpkin
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 teaspoons vanilla extract

1 cup raisins
1/2 cup chopped walnuts

Caramel Glaze (recipe follows)

INSTRUCTIONS
1. Position an oven shelf in the middle of the oven. Preheat oven to 350 degrees F. Adequately grease and flour a 10-cup Bundt pan or lightly spray 2, 8- or 9-inch nonstick round cake pans.
SARAH SAYS: Reduce the oven heat by 25 degrees F if using a dark, nonstick pan. For best results, grease pan with shortening and dust with flour such as Wondra enabling you to see the intricate details of the pan. Nonstick vegetable oil is fine to use. Avoid sprays with lecithin because it promotes a gummy layer build up on the pan. Bakers' Joy, a nonstick spray with flour is recommended.

2. In a large bowl, whisk the flours, sugars, allspice, baking powder, cinnamon, ginger, baking soda, and salt until well combined. Set aside.

3. In a medium bowl, using a handheld electric mixer set at medium-high speed, beat the eggs, milk, pumpkin, applesauce, oil and vanilla until lightened and frothy, about 1 to 2 minutes.

Make a well in the center of the dry ingredients and pour in the applesauce mixture. Using a large rubber spatula, fold together until almost combined. The batter will be thick, and there should be a few traces of flour remaining. Do not overmix.

Add the raisins and walnuts and fold until the flour is just incorporated. Do not overmix.

4. Spoon the batter evenly into the prepared pan. Gently smooth the top. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire cake rack to cool completely.

5. Place wire cake rack, with cake, over a rimmed cookie sheet lined with foil. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Serve immediately.

STORAGE
Cake can be stored at room temperature for a few days. Cake freezes nicely for a month or more.

CARAMEL GLAZE
INGREDIENTS
1/4 cup dark brown sugar, packed
1/3 cup butter
4 to 5 teaspoons whole or 2% milk
1/8 teaspoon salt

3/4 cup confectioner's (powdered) sugar, sifted; measure and then sift
1/2 teaspoon vanilla extract

INSTRUCTIONS
Combine sugar, butter, cream and salt in a 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in confectioners' sugar and vanilla until well blended and smooth. Simmer 1 minute. Remove from heat. Cool 5 to 8 minutes to thicken slightly before spooning over cake. Reheat over low heat while stirring if too thick.

VARIATIONS
Allspice Applesauce Bundt Cake 
Allspice Applesauce Layer Cake
Allspice Spice Cake

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