I’m an advocate for bringing back the bundt cake.
No really, I mean, it’s just a doughnut shaped cake, but you can make it any flavor and it still looks neat. There’s also some really cool shaped bundt pans that aren’t even a circle at all! *GASP*
Plus, there’s that hole in the middle. I mean. what’s it even there for? What do you put in it? Flowers? Candy? I’m here for all of it!
Espresso Applesauce Cake
Naturally sweet applesauce makes this the most moist coffee cake ever! Add in some fresh brewed espresso to the batter too and you've got perfection!
Ingredients
Method
Make the batter
- Preheat the oven to 350 degrees F. Lightly butter and flour a 6-cup Bundt pan.
- Cream the butter and brown sugar until light and fluffy in a large bowl using a mixer set at medium-high speed. Add to the mixture one egg at a time.
- Whisk the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, allspice, and cloves together in a large bowl and set aside. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the applesauce.
- Scrape down the sides of bowl and increase mixer speed to medium. Quickly add 1/2 cup hot espresso (or coffee), beating until thoroughly combined -- about 30 seconds. Fold in the raisins and walnuts.
Bake the cake
- Pour the batter into prepared pan and bake on middle rack of oven until tester inserted in the center comes out clean -- 40 to 45 minutes.
- Place cake in pan on a wire rack and cool until slightly warm. Remove the cake from its pan and let cool completely.
Make the glaze
- Sift powdered sugar and remaining cocoa powder together. Make a well in the center and quickly pour in remaining hot espresso (or coffee). Whisk until well blended and smooth.
- Pour over top of cake, allowing it to soak in. Serve immediately.
Products Used
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