This simple Applesauce Spice Cake with Maple Glaze features fall flavours at their best.
Hi guys, are you up for some bundt cake? Perfect with a cup of tea or coffee on a damp chilly day. I have no idea why I don’t make them more often, they’re easy, moist, tender and really look impressive on the table. Plus, only one pan to clean up… what’s not to love?
This Applesauce Spice Cake can be dressed simply with a dusting of icing sugar, or all out glamorous with an additional drizzle of maple glaze – up to you.
As we head into the back half of fall, local apples are still the star of the farmer’s market. Time to bring home a bushel and whip up a huge batch of applesauce in either smooth or chunky. If you can’t find the time to make the applesauce from scratch, it’s just as tasty made with unsweetened store-bought bottled applesauce.
This Applesauce Spice Cake gets it’s hit of spice from the ginger and allspice. Delicious warm fall flavours that are a perfect pairing with the apples.
I’m not going to lie, although this cake is moist and delicious on it’s own, I really love that sweet drizzle of maple. It’s the perfect thing to serve at a brunch, shower, or anytime over the holidays.
Applesauce Spice Cake with Maple GlazeEMAIL Recipe Share on Facebook
- 2 cups all-purpose flour
- 1-1/2 tsp baking soda
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground allspice
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1-1/2 cups unsweetened applesauce, homemade or store-bought
- 2/3 cup canola oil
- 1 tsp vanilla
- Preheat oven to 350ºF. Grease and flour a 12-cup Bundt pan.
- Mix together flour, baking soda, pepper, cinnamon, ginger and allspice, set aside.
- In the mixing bowl of stand mixer, cream eggs and sugars until light, about 2 minutes. Mix in applesauce, oil and vanilla until smooth.
- Fold wet ingredients into dry, do not over mix. Pour batter into prepared pan and bake for 42-45 minutes, until toothpick inserted into the centre comes out clean.
- Cool for 10 minutes, then invert onto a baking rack and cool completely. Dust with powdered sugar.
- Serve as is, or drizzle each plate with Maple Glaze.
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Where are the apples in the ingredients and instructions, I don’t see them?
The recipe calls for “applesauce’. You can make it at home or use store-bought. If you want a chunky apple cake (https://eatineatout.ca/apple-cake-with-maple-buttercream-and-pecan-trim/) how about this one – it’s yummy too!
Made this last night. It’s a winner! Don’t even need the glaze.
Made this today. Really good! A great way to use up apples. The cake is so moist and nicely spiced.
Thanks Sandra, so glad you liked it!
Do you have a recipe to make homemade apple sauce…chunky style?
Hi Sonja, I don’t recall sending out an email in November with a pork tenderloin. Here is a link to the website with a search for PORK: https://eatineatout.ca/?s=pork
I usually work with this one: To a large pot over medium heat, add 6 pounds Apples (peeled, cored and cut into 8 slices), 1 cup Apple Juice or water, Juice of 1 Lemon, 1/2 cup packed brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg. Bring to a simmer and cook stirring occasionally, for 25 minutes. For a chunky consistency, mash roughly with a masher, for smooth purée in blender.
I have made this cake numerous times since first published. I’ve also made it as cupcakes. It’s great for anyone with dairy allergies. It has the pumpkin spice flavours for those who don’t like pumpkin. I generally just sprinkle with icing sugar but have also iced it with a buttercream and glazed it with the maple glaze. No matter how I’ve presented it, it’s always been a hit.