Applesauce Chocolate Chip Bundt Cake

I realized I had a massive stack of cooking magazines piling up around the house. I went through all of them this past week and made a list of all the recipes I want to try. I probably won't make half but at least it made me feel productive and organized! This recipe was from the December 2007 issue of Food and Wine Magazine. This cake smells absolutely wonderful while baking. I happened to have exactly 2 cups of homemade applesauce in my freezer. My Mother-in-Law made it a while back from apples hand picked from her orchard. I was saving the applesauce for the prefect baking occasion. The hint of black pepper in this recipe gives the cake a nice spiciness. Not hot but more like the spice in a good gingerbread. If you don't have cardamom, look for it in the bulk spices of your local grocery. You can buy just the small amount needed for the recipe without spending $15.00 for a whole jar. It also helps to ensure your spices are fresher by purchasing smaller quantities. I remember buying my first jar of cardamom at full price when I was making truffles for a law school get together. It seemed pricey at the time but the Martha Stewart in me wanted to make perfect truffles just as featured in Martha Stewart's magazine at the time. We will overlook the fact that I could have bought a box of gourmet hand made truffles for what I spent to make those, but they were delicious and fun to make. Its funny, I think if I hadn't gone to law school, I wouldn't have learned about my love of cooking. I spent many hours studying while watching Martha Stewart.


Applesauce Chocolate Chip Bundt Cake
Source: Food and Wine Dec. 2007

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 1/2 cups granulated sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon freshly ground pepper
• 2 cups unsweetened applesauce
• 2 large eggs, lightly beaten
• 1/2 cup vegetable oil
• 1 stick unsalted butter, melted
• One 12-ounce bag semisweet-chocolate chips
• Confectioners’ sugar, for dusting
• Crème fraîche, for serving
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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. 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.
3. 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.