Applesauce Bundt Cake with Apple Cider Glaze
- Measuring Cups/Spoons
- 3-Quart Saucier
- High-Heat Scraper
- 5-Quart Stand Mixer
- Glass Nesting Bowls
- 9" Wire Whisk
- Candy Thermometer
- 8" Chef's Knife
- 18 x 24-Inch Plastic Cutting Board
- Bundt Pan
- Glass Liquid Measuring Cups
THE CAKE, WHISK
- 3 cups All-purpose flour
- 2 tsp. Baking soda
- 1 tsp. Table salt
- ½ tsp. Freshly grated nutmeg
- 2 Sticks unsalted butter (16 Tbsp.), softened
- ¼ cup Honey
- 2 Eggs
- 2 cups Granulated sugar
- 2 cups Unsweetened applesauce
THE GLAZE, BOIL
- 1 ½ cups Apple cider
- 1 cup Heavy cream
- 2 cups Powdered sugar, sifted and divided
- ¼ cup Fresh lemon juice, strained
- 2 tbsp. Honey
- ½ tsp. Table salt
- ¼ cup Brandy
- Preheat oven to 350°. Coat the inside of a 10- to 15-cup Bundt pan with softened butter and flour.
- 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.
- 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.