Applesauce Bundt Cake
This applesauce bundt cake is a delightful moist cake that is loaded with warm caramel and apple flavors.
Servings: 12 servings
Calories: 420kcal
Ingredients
Cake
- 3 cups all-purpose flour
- 1 tablespoon apple pie spice blend
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 eggs, room temperature
- 1¾ cups Musselman’s Applesauce
- 1½ cups light brown sugar, firmly packed
- 1 cup vegetable oil
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1¼ cups of your favorite store-bought salted caramel sauce
Instructions
Cake
- Preheat oven to 350°F. Spray a 12-cup bundt pan with baker’s spray. Set aside.
- In a medium bowl, add the all-purpose flour, apple pie spice blend, baking powder, baking soda, and salt. Stir to combine.
- In a large mixing bowl, add the eggs, Musselman’s applesauce, light brown sugar, vegetable oil, granulated sugar, and vanilla extract.
- Using a handheld mixer on medium speed, mix the wet ingredients for 1 minute.
- To the wet ingredients, add half the flour mixture and mix for 30 seconds. Add the remaining half of the flour mixture to the bowl and mix for an additional 30 seconds or until the batter is smooth and all the flour has been incorporated. You will want to scrape down the sides and bottom of the bowl to ensure that the batter is evenly mixed. Do not overmix, or you will get a dense cake.
- Pour the batter into the prepared bundt pan and bake for 45 minutes or until golden brown and a toothpick inserted comes out clean.
- Once your cake has been baked, using a long toothpick or wooden skewer, poke a lot of little holes all over the top of the cake (which once flipped out of the pan will actually be the bottom of your cake).
- With ¾ cup caramel sauce, you will very slowly drizzle it onto the cake, allowing the caramel sauce to soak into all the tiny holes. You can use a spoon to gently ease any standing caramel sauce into all the little holes.
- Allow the cake to cool in the bundt pan for 30 to 45 minutes before flipping it onto a serving plate. You will want to make sure that all the caramel sauce has soaked into the cake before removing it from the pan.
- Once you have plated your applesauce bundt cake, you can take your reserved ½ cup caramel sauce and drizzle it over the top of the cake for garnish. You may need to re-warm the caramel sauce if it has cooled too much and has started to firm up, making it too thick to pour. You can easily do this in the microwave for 15 to 20 seconds.
Notes
- If you do not want to buy a large jar of Musselman’s applesauce for this recipe, you can use 2 (6-ounce) Big Cups for kids. They are sold as a four pack where you find canned fruits at your grocery store. You can save the other 2 cups for future recipes or send them in your child's school lunch.
- When measuring your brown sugar, make sure to pack it into the dry measuring cup. This ensures an accurate measurement. You do not need to do this with granulated (white) sugar.
- Do not overmix, or you will get a dense and tough cake.
- Bundt pans vary, so the baking time will vary accordingly. If you have a heavier bundt pan, it will take slightly longer for the cake to bake. If your pan is lighter and thinner, it will take less time. Make sure to test for doneness with a toothpick or cake tester.
- If you do not wish to either soak your cake with the caramel or garnish the top with it, you can store your remaining caramel sauce in a sealed jar, in the refrigerator, for up to a month. It makes a wonderful ice cream topping. You will want to remove the lid and microwave it for 15-30 seconds to warm it up enough to make it pourable before use.
Nutrition
Calories: 420kcal | Carbohydrates: 81g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 412mg | Potassium: 193mg | Fiber: 1g | Sugar: 55g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg