Apple Spice Bundt Cake Recipe

Apple Spice Bundt Cake Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 444
  • Fat:
  • 22 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 62 mg
  • Sodium:
  • 218 mg
  • Carbohydrate:
  • 59 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g


Pumpkin Sheet Cake

The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is... View this recipe »



Cake Instructions

The directions for making cakes often instruct you to alternate adding the dry ingredients with the liquid. How... Read more »


Chopped Nuts

When a recipe calls for "1 cup nuts, chopped," what does this mean? Should I measure a cup of nuts first and then... Read more »

Apple Spice Bundt Cake

Taste of Home

SERVINGS: 12

CATEGORY: Dessert

METHOD: Baked

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

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 mixing bowl, cream butter, shortening, sugars and lemon peel until 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. 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.

Post a Comment
Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.