Apple Spice Bundt Cake Recipe

Apple Spice Bundt Cake Recipe photo by Taste of Home

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This cake is perfect for the autumn season. Not too sweet and not too heavy, the moist bundt cake has a mild fruit flavor and a pleasant spice level.—Laurel Leslie, Sonora, California

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Apple Spice Bundt Cake Recipe

Prep: 20 min. Bake: 55 min. + cooling

Yield: 12 Servings

20 55 75

Ingredients

1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
2/3 cup packed brown sugar
1 teaspoon grated lemon peel
2 eggs
1-1/4 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup unsweetened applesauce
3/4 cup chopped pecans, toasted
2/3 cup finely chopped peeled tart apple
BROWN SUGAR GLAZE:
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons heavy whipping cream
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans, toasted

Directions

In a large bowl, cream butter, shortening, sugars and lemon peel until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, allspice, nutmeg and salt; add to creamed mixture alternately with applesauce, beating well after each addition. Stir in the pecans and apple.
Pour into a greased and floured 9- or 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
For glaze, in a heavy saucepan, melt butter and brown sugar over low heat. Stir in cream. Cook and stir until mixture comes to a boil; boil for 1 minute. Remove from the heat; whisk in sugar and vanilla until smooth, about 1 minute. Pour over cake; immediately sprinkle with pecans. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 444 calories, 22 g fat (8 g saturated fat), 62 mg cholesterol, 218 mg sodium, 59 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Apple Spice Bundt Cake in Taste of Home October/November 2003, p19