Applesauce Bundt Cake with Apple Cider Glaze

• Preheat oven to 350°. Coat the inside of a 10- to 15-cup Bundt pan with softened butter and flour.

The Cake

• Whisk together flour, baking soda, salt, and nutmeg.
• Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 5 minutes. Add honey; beat to combine. Add eggs, one at a time, blending well after each addition.
• Alternately blend flour mixture and applesauce into butter mixture, in three batches, starting and ending with flour mixture.
• Pour batter into prepared pan and smooth top.
• Bake cake until a toothpick inserted into center comes out clean, about 55 minutes. Let cake cool in pan 30 minutes before turning out to cool completely.

The Glaze

• Boil cider in a saucepan over high heat until syrupy, 14–15 minutes.
• Meanwhile, whisk together cream, 1 cup powdered sugar, lemon juice, honey, and salt; add to reduced cider and boil, whisking to combine, until mixture registers 230° on a candy thermometer. Whisk together brandy and remaining 1 cup powdered sugar.
• Off heat, whisk brandy mixture into cider mixture and immediately transfer glaze to a heatproof measuring cup with a pour spout. Cool glaze until thick, then drizzle over cake.