Awhile back, okay weeks, I bought a jar of applesauce. I was intent on making apple cupcakes, I think. I was always too busy or not in the mood for cupcakes. (On a side note: I know I have not baked cupcakes for awhile. The reason is, I know longer have co-workers. No, do not worry. I have decided to take a sabbatical before I pursue a job that actually relates to what I am currently going to school for.) However, I digress. The jar of applesauce has been staring at me for weeks. Every single time I went into my baking pantry I could feel it looking at me. I could feel its need to be baked into something glorious. Well, I hope I have appeased my apple friend.I was drawn to this recipe because it called for black pepper. Yep, black pepper in cake. Some how the black pepper gives the cake a certain spicy kick. It seems to “wake up” the apples. It is a really good holiday cake. I can picture it now …eggnog, hot toddies, champagne, Christmas music, and my family enjoying this wonderful cake. Can you envision it? Happy Holidays~Gigi
Applesauce-Chocolate Chip Bundt Cake
from Food and Wine December 2007
2 ½ cups all-purpose flour, plus more for dusting
1 ½ cups granulated sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground cardamom
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon freshly ground pepper
2 cups unsweetened applesauce
2 large eggs, lightly beaten
½ cup vegetable oil
1 stick unsalted butter, melted
One 12-ounce bag semisweet-chocolate chips
Directions
1. Preheat the oven to 350°. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk the flour, sugar, baking soda, cinnamon, cardamom, salt, cloves and pepper. Whisk in the applesauce, eggs, oil and melted butter. Stir in the chocolate chips.
2. Pour the batter into the pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.
3. Transfer to a rack and let the cake cool for 10 minutes, then invert it onto the rack and let cool completely, about 20 minutes.
1. Preheat the oven to 350°. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk the flour, sugar, baking soda, cinnamon, cardamom, salt, cloves and pepper. Whisk in the applesauce, eggs, oil and melted butter. Stir in the chocolate chips.
2. Pour the batter into the pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.
3. Transfer to a rack and let the cake cool for 10 minutes, then invert it onto the rack and let cool completely, about 20 minutes.
11 comments:
I don't know what I will do when I no longer have co-workers to pawn my baked goods off onto!! This cake sounds amazing!
I am fascinated to hear that pepper went into this...it looks delicious and really seems like a healthier choice for a holiday dessert. :)
Oh my that looks delicious. I can image the pepper would add a lovely spicy kick, like in gingerbread. Another recipe added to my 'to bake' pile.
look and see through your baking posts, your cakes are so lovely, really rocks!
Not in the mood for cupcakes??
Actually, this cake sounds awesome! The flowers behind it are really pretty too.
This looks good. I like the applesauce and chocolate combo and the pepper sounds interesting.
Pepper is really a surprise ingredient for sweets. Your cake looks wonderful!
this cake looks delicious!! I am thinking to try this recipe will let you update if I do:)
Black pepper in a cake...yup, I'm drawn to it too, now. Might have to make some applesauce just to have me a slice of this.
I'm intrigued by the pepper - I might have to try this one!
this looks fantastic - spice and fruit and chocolate in a cake sounds perfect for the festive season!
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