Applesauce-Chocolate Chip Bundt Cake

So, we are all moved in here in WA and are loving it! So obviously we experience some gloomy weather but it makes people that much more appreciative when the sun comes out! And we’ve had some very nice, pretty days recently so I am happy! We’re slowly getting all the boxes unpacked and settling in. .  it’s a great feeling. Things have been falling into place, my mom is here and I landed a pretty sweet job! 🙂

I’ve been wanting to try this recipe and finally bought a bundt cake pan so what better night than tonight! And who says bundt cakes are old fashioned! This one was DIVINE! I’d highly recommend for a party or when you have guests over. .  any ole’ celebration or just dessert for the family. The recipe is super easy. And I must say. .  the cake is DELICIOUS.

Recipe: Applesauce-Chocolate Chip Bundt Cake

INGREDIENTS

  1. 2 1/2 cups all-purpose flour, plus more for dusting
  2. 1 1/2 cups granulated sugar
  3. 2 teaspoons baking soda
  4. 2 teaspoons cinnamon
  5. 1 teaspoon ground cardamom (I couldn’t find any so did not include this)
  6. 1 teaspoon salt
  7. 1/2 teaspoon ground cloves
  8. 1/2 teaspoon freshly ground pepper
  9. 2 cups unsweetened applesauce
  10. 2 large eggs, lightly beaten
  11. 1/2 cup vegetable oil
  12. 1 stick unsalted butter, melted
  13. One 12-ounce bag semisweet-chocolate chips
  14. Confectioners’ sugar, for dusting
  15. Crème fraîche, for serving (optional)
  1. Preheat the oven to 350°. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk the flour with the granulated sugar, baking soda, cinnamon, cardamom, salt, cloves and pepper. Whisk in the applesauce, eggs, oil and melted butter. Fold in the chocolate chips.
  2. Wet ingredients

    Combined wet and dry ingredients before adding the chocolate chips

     

  3. Scrape the batter into the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.

Fresh out of the oven!

  1. Transfer the pan to a rack and let the cake cool for 10 minutes, then invert it onto the rack and let cool completely, about 20 minutes. Sift confectioners’ sugar over the cake, slice and serve with crème fraîche.
MAKE AHEAD The cake can be stored in an airtight container at room temperature for up to 3 days.
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