Apple Spice Bundt Cake with Pomegranate Glaze
7
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 16 • Difficulty: Easy
Warm spices enhance this moist, slightly dense, dairy-free apple cake—and make your house smell heavenly. Applesauce and shredded fresh apples lend lots of fruity flavor, and they provide natural sweetness so you can use less added sugar. The glaze comes together by boiling down pomegranate juice until syrupy, then stirring in seeds for a pop of juicy freshness. Prep couldn’t be simpler: The batter is an easy, whisk-together mixture that doesn’t require you to use an electric mixer.
Ingredients
Cooking spray
4 spray(s)
All-purpose flour
2.25 cup(s)
Baking soda
1.5 tsp
Ground cinnamon
1.5 tsp
Table salt
0.5 tsp
Ground allspice
0.5 tsp
Unsweetened applesauce
1 cup(s)
Packed brown sugar
0.666 cup(s)
Canola oil
0.333 cup(s)
Vanilla extract
1 tsp
Egg(s)
2 large egg(s)
Fresh apple(s)
1.5 cup(s)
Pomegranate juice
0.666 cup(s)
Sugar
2 Tbsp
Pomegranate seeds
0.666 cup(s)
Instructions
1
Preheat the oven to 350°F. Coat a 10-cup Bundt pan with cooking spray.
2
In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and allspice. In a medium bowl, whisk together the applesauce, brown sugar, oil, vanilla, and eggs; stir in the shredded apple. Add the applesauce mixture to the flour mixture; stir until well combined. Spoon the batter into the prepared pan.
3
Bake at 350°F until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool the cake in the pan for 5 minutes. Run a thin knife around the outside edge of the pan. Carefully invert the cake onto a wire rack to cool.
4
Meanwhile, in a small saucepan, combine the pomegranate juice and granulated sugar. Bring to a boil over medium-high heat. Reduce heat to medium, and cook until syrupy, 8 to 10 minutes. Remove from heat and stir in pomegranate seeds. Spoon the glaze over the cake. Slice into 16 pieces.
5
Serving size: 1 slice
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