SPICED APPLESAUCE CAKE
SERVES 1 BUNDT CAKE
FOR THE CAKE
2 1⁄4 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 1⁄2 tsp ground cinnamon
1⁄2 tsp ground nutmeg
2 cups unsweetened applesauce
1 1⁄2 cups brown sugar
1⁄2 cup canola oil
1⁄4 cup white or apple-cider vinegar
1 tbsp pure vanilla extract
1⁄2 cup raisins
1⁄2 cup chopped walnuts
FOR THE MAPLE ICING
1 1⁄2 cups powdered sugar
3 tbsp maple syrup
2 to 3 tbsp water
NUTRITIONAL VALUES
Calories: 9994kcal
Fat: 154.2g (11.7g S.Fat)
Carbs: 2111.7g
Protein: 87.4g
Sugar: 1552.5g
Sodium: 5114mg
METHOD
To make the cake:
Preheat the oven to 180°C/350°F. Lightly grease a Bundt pan.
In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine applesauce, brown sugar, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the raisins and walnuts gently.
Fill the prepared pan with batter in an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the cake. Allow the cake to cool completely before removing it from the mould.
To make the maple icing, whisk together powdered sugar, maple syrup, and 1 tbsp water at a time in a medium mixing bowl until the icing is thick but pourable.
To assemble the cake: When the cake has cooled completely, run a knife around the inside edges of the pan to loosen it. Unmould the cake carefully and place it on a wire rack over parchment paper or a baking sheet. Spread the icing on top of the cake. Transfer to a serving dish and serve.
In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine applesauce, brown sugar, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the raisins and walnuts gently.
Fill the prepared pan with batter in an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the cake. Allow the cake to cool completely before removing it from the mould.
To make the maple icing, whisk together powdered sugar, maple syrup, and 1 tbsp water at a time in a medium mixing bowl until the icing is thick but pourable.
To assemble the cake: When the cake has cooled completely, run a knife around the inside edges of the pan to loosen it. Unmould the cake carefully and place it on a wire rack over parchment paper or a baking sheet. Spread the icing on top of the cake. Transfer to a serving dish and serve.
RECIPE NOTES
To prevent raisins, nuts, or chocolate chips from sinking to the bottom of a cake while baking, toss them in 1 tablespoon flour before adding them to the batter. This will ensure that the batter is evenly distributed throughout the cake.
