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Apple Spice Bundt Cake

 Apple Spice Bundt Cake
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
12 ServingsPrep: 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 King Arthur Unbleached 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 of 2

Apple Spice Bundt Cake (continued)

Ingredients (continued)

  • 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.