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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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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 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 tablespoons chopped pecans, toasted |
Directions:
1. 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.
2. 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.
3. 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.
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