caramel glazed spiced applesauce bundt cake

How To Make caramel glazed spiced applesauce bundt cake

• Step 1
  Preheat oven to 350 degrees F (175 degrees C).
• Step 2
  Generously grease a 10–12 cup Bundt pan with oil or vegan butter, then dust lightly with flour. This is important so the cake releases cleanly.
• Step 3
  In a large bowl, whisk together the flour, baking soda, baking powder (if using), cinnamon, ginger, cloves, allspice, nutmeg, and salt.
• Step 4
  In a medium bowl or large measuring cup, whisk the brown sugar, applesauce, oil, and vanilla until smooth and well combined. The mixture will look a bit separated at first. That’s normal.
• Step 5
  Pour the wet ingredients into the dry ingredients.
• Step 6
  Stir gently with a spatula or whisk just until no large dry streaks remain (don’t overmix). If using nuts or raisins, fold them in now.
• Step 7
  Pour batter evenly into the prepared Bundt pan. Tap the pan gently on the counter to release air bubbles.
• 
  Step 8
  Bake 45–60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking at 45 minutes. Bundt pans vary in size and material.
• 
  Step 9
  Let the cake cool in the pan for 15–20 minutes.
• 
  Step 10
  Place a cooling rack over the pan, then carefully invert to release the cake. Let it cool completely before glazing (at least 1–2 hours).
• Step 11
  Melt the butter over medium heat in a saucepan.
• Step 12
  Add brown sugar, milk, and a pinch of salt.
• Step 13
  Stir constantly until the sugar dissolves and the mixture comes to a gentle boil.
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  Step 14
  Let it simmer (gentle bubble) for 2–3 minutes, stirring frequently, until it thickens slightly (it will thicken more as it cools).
• Step 15
  Remove from heat, stir in vanilla. Let cool 5–10 minutes. It should be pourable but not runny.
• Step 16
  If it thickens too much, warm gently and add 1–2 tsp more milk.
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  Step 17
  Drizzle the warm caramel glaze generously over the cooled cake, letting it drip down the sides.
• Step 18
  For extra indulgence, serve slices with a little extra glaze on the plate.
• Step 19
  Tips The cake is actually more flavorful on day 2. The spices bloom, and it gets even moister. Store at room temperature (covered) for 2–3 days or refrigerate up to 5 days. Glaze may firm up in the fridge. Let slices come to room temp before eating. For a lighter glaze option, you can also use a simple powdered sugar + non-dairy milk + vanilla drizzle, but the caramel version is extra special. Enjoy your moist, spiced, caramel-draped Bundt cake. It’s perfect with coffee or tea!
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