NutritionSortLoading...
Loading...

Unsalted butter, for the pan

2 cups all-purpose flour, plus more for the pan

2 teaspoons ground cinnamon

1 ½ teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon kosher salt

¼ teaspoon finely ground black pepper

¼ teaspoon ground allspice

2 large eggs

1 cup granulated sugar

½ cup packed light brown sugar

1 ½ cups unsweetened applesauce

⅔ cup vegetable oil

1 teaspoon pure vanilla extract

½ cup packed light brown sugar

⅓ cup heavy cream, plus more as needed

4 tablespoons unsalted butter, cut into chunks

¼ teaspoon kosher salt

¾ cup sifted powdered sugar, plus more as needed

Select allAdd

1. Make the cake: Heat the oven to 350°F. Butter and flour a 12-cup Bundt pan. In a medium bowl, sift together the flour, cinnamon, baking soda, ginger, salt, black pepper, and allspice. In a large bowl or the bowl of a stand mixer, beat the eggs, granulated sugar, and brown sugar until light and airy. Mix in the applesauce, oil, and vanilla until smooth.

2. Using a spatula, fold in the dry ingredients, being careful not to overmix. Pour the batter into the prepared pan and bake for about 45 minutes, until a tester inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan set on a wire rack before turning it out and letting it cool completely on the rack—make sure the cake isn't at all warm before you make the glaze.

3. Make the glaze: If desired, place a piece of foil or parchment under the wire rack to catch any drips before you start the glaze. In a medium saucepan, combine the brown sugar, cream, butter, and salt and set over medium heat. Bring to a full rolling boil, stirring constantly, and boil for 1 minute exactly. Remove from the heat.

4. Let cool for a couple of minutes, then gradually whisk in the powdered sugar until you have a thick but pourable consistency (you may not need all of the sugar). If the mixture seems too thick, add a splash of cream to thin it out a little. Immediately pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze set before serving.

Note: Brown butter and apple liquor are nice additions to the glaze. I also enjoy raisins and chopped apples in the batter.