For the baby’s baptism party, I decided to bake a bundt cake instead of a coffee cake for the guests. This cake was not as heavily spiced as a pumpkin bread but filled with flavor and the apple sauce made it so moist.
Preheat the oven to 350 degrees.
Sift the dry ingredients into a large bowl; flour, baking soda, cinnamon, salt, dried ginger, cloves and nutmeg.
Meanwhile, beat the light brown sugar and two large eggs in a mixer with the paddle until light and fluffy.
I added one egg a time and took the batter off the mixer to incorporate the rest of the ingredients by hand.
Carefully add the flour and applesauce alternatively, folding to incorporate thoroughly but not over mixing.
Pour into a greased and floured bundt pan.
Bake for 55 minutes or until the toothpick comes out clean.
Cool before inverting.
Sprinkle with powdered sugar.
Absolutely delicious, light and delicate. I always think a bundt cake looks so pretty. It was a perfect complement to my breakfast casserole and fruit salad.
Spiced Applesauce Bundt Cake
2 3/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon table salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
2 sticks unsalted butter, at room temperature
2 cups light brown sugar
2 large eggs
2 cups no-sugar-added applesauce
Powdered sugar, optional
Special equipment: Bundt cake pan