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
Cake
- 2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 cup butter
- 1 1/2 cup dark brown sugar
- 2 large eggs
- 1 1/2 cup applesauce
- 1/2 cup brewed espresso or coffee hot
- 1 1/2 cup black raisins optional
- 3/4 cup chopped walnuts
Glaze
- 2 cup powdered sugar
- 1/4 cup cocoa powder
- 1/4 cup brewed espresso or coffee hot
Instructions
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.
