Spiced Peach Applesauce Bundt Cake with Cinnamon Vanilla Glaze
There’s just something about fall that makes me want to fill my kitchen with the smell of warm spices, and this Spiced Peach Applesauce Bundt Cake with Cinnamon Vanilla Glaze is perfect for that time of year. The peach applesauce keeps the cake incredibly moist while adding a subtle fruity sweetness that pairs wonderfully with the warm spices. Cinnamon almonds add a little extra texture and crunch, while a simple cinnamon vanilla glaze is drizzled over the top for the perfect finishing touch. I love how the peach brings something a little unexpected to a traditional spiced fall cake.
Spiced Peach Applesauce Bundt Cake w/ Cinnamon Vanilla Glaze
Ingredients
Cake
2 1/4 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon cardamom
1/2 cup unsalted butter, softened
2 cups light brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups peach applesauce, or cinnamon applesauce if you can’t find peach applesauce
3/4 cup ground cinnamon almonds
Cinnamon Vanilla Glaze
3/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon
Instructions
1. Preheat the oven to 350°F. Grease a 10- to 12-cup Bundt pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and cardamom.
3. In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Add the peach applesauce and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to overmix.
7. Gently fold in the ground cinnamon almonds.
8. Transfer the batter to the prepared Bundt pan and spread it evenly.
9. Bake for approximately 50–60 minutes, beginning to check for doneness around 45–50 minutes. The cake is done when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
10. Place the Bundt pan on a wire cooling rack. Allow the cake to cool in the pan for about 15 minutes before carefully turning it out onto a wire rack to cool completely.
11. Once completely cooled, top with the glaze.
