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Thursday, October 8, 2015

Thursday Recipe - Applesauce Bundt Cake

Referring to Monday's post: Talk about frustrating! Karina Fabian’s I Left My Brains in San Francisco would be up on Audible by now, but sometimes, there’s no rushing Amazon. To make up for the wait, she’s offering the first 3 chapters free and a chance to win the audiobook of Neeta Lyffe, Zombie Exterminator, the first in the series. Go to http://karinafabian.com/freezombiefiction. Hurry! This offer goes when Audible finally posts the book!

Bundt. Such a fun word. Every time I say it, I think of that scene from My Big Fat Greek Wedding where the mom "fixes" the bundt cake.

Anyway, bundt cakes can be fun. The key to getting them to look pretty is to grease and flour the pan well so they slide right out. Nothing wrecks the cake faster than sticking in the pan. It still tastes good, so if it sticks, mix it with pudding and call it dirt cake. Or make those cake pop thingies out of it. Or just eat it as crumbs on ice cream or all alone.

This cake made my house smell so delicious while it was baking. Cinnamon and apples and all the smells of fall. Now I'm hungry again...

Applesauce Bundt Cake

1/2 c. butter
1 1/2 c. brown sugar
1/2 t. salt
3 t. baking powder
2 t. cinnamon
1/2 t. ground cloves
1/4 t. ground cardamom
2 eggs
3 c. applesauce
3 c. flour

Cream butter and sugar. Add salt, baking powder, and spices. Cream until very fluffy. Add eggs. Cream again until light in color and silky smooth, about three minutes. Stir in applesauce. Mix very well. Add flour and stir just until mixed.

Grease and flour a bundt pan. Scoop the batter into the pan and spread just enough to even it out if needed. Bake at 300° for 90 minutes.

Flip the pan upside down on a cooling rack. Let it sit for about five minutes, then lift the pan. The cake should slide right out. Let the cake cool for at least an hour. Transfer to a plate.

Serve with lemon sauce, whipped cream, cream cheese, or caramel sauce. Or just eat it plain. For breakfast. Come on, be a rebel!