Apple Spice Bundt Cake with Pomegranate Glaze
Packed brown sugar
2 large egg(s)
1½ cup(s), unpeeled, shredded
2 Tbsp, granulated
- Preheat the oven to 350°F. Coat a 10-cup Bundt pan with cooking spray.
- 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.
- 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.
- 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.
- Serving size: 1 slice