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Applesauce Cake
Applesauce Cake
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Prep Time:
20 minutes
Total Time:
3 hours 30 minutes
Fall-inspired bundt cake with apple and pumpkin spice, no frosting needed. Features chopped nuts, dried cranberries for texture. Finish with a dusting of powdered sugar for a showstopping touch.
Ingredients:
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 cup dried cranberries
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 1 1/2 cups applesauce
  • 1/2 cup chopped walnuts or pecans
  • 2 tablespoons powdered sugar
Instructions:
  • Preheat the oven to 350°F. Grease a 12-cup fluted tube cake pan with shortening and lightly flour it. Toss cranberries with 1 tablespoon of flour to coat them; set aside. In a large bowl, combine 2 1/2 cups of flour with pumpkin pie spice, salt, baking powder, and baking soda; set aside.
  • In a large bowl, use an electric mixer on low speed to beat granulated sugar and butter for 30 seconds, scraping the bowl constantly. Increase speed to high, scraping occasionally, until the mixture is light and fluffy. Add eggs one at a time until smooth. Reduce mixer speed to medium and gradually add in the flour mixture and applesauce alternately until smooth. Stir in cranberries and walnuts, then pour into the pan.
  • Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from the pan onto a wire rack. Cool completely for about 2 hours before dusting with powdered sugar.

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