I have always been more of a pound cake baker than a layer cake baker. I’m not sure exactly why. Maybe it’s because they are just so darn easy and they tend to get better with time. My favorite pound cake recipes seem to get moister the longer they sit.
Here’s a wonderfully moist cake that I love making this time of the year. I prefer to use my homemade applesauce but any applesauce will work. It is not only delicious but it is lovely when sprinkled with powdered sugar and would be beautiful on a holiday dessert table!
- Nonstick cooking spray
- 2¾ c. all-purpose flour
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. salt
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- ¼ tsp. freshly grated nutmeg
- 2 sticks unsalted butter, room temperature
- 2 c. light brown sugar, packed
- 2 large eggs, room temperature
- 2 c. no-sugar applesauce
- 1 tsp. vanilla extract
- Preheat oven to 350°F. Grease a 10-cup bundt pan well and place it on a large baking pan, set aside.
- Whisk together flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl.
- In the bowl of an electric mixer beat together butter and brown sugar until light and fluffy. Add eggs, one at a time, until incorporated. Alternate adding the flour mixture and the applesauce, beginning and ending with the flour mixture, being careful not to overmix.
- Pour batter into prepared bundt pan. Place the baking pan/bundt pan onto middle rack in preheated oven. Bake 55 minutes or until a toothpick inserted in middle comes out clean.
- Cool completely before inverting on a cake plate. Sprinkle with powdered sugar, if desired.