Sunday, January 20, 2008

Applesauce-Chocolate Chip Bundt Cake

This recipes intrigued me because of a couple things, one black pepper in a cake & cardamom...ooh and the fact that you don't need a mixer for this recipe!! Verdict? Very pronounced cardamom flavor--in a good way, very moist and very delicious. I served it with a scoop of vanilla icecream. YUM-O!

Applesauce-Chocolate Chip Bundt Cake
Adapted from Food&Wine

2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground cardamom
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground pepper
2 cups unsweetened applesauce
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 stick unsalted butter, melted
One 12-ounce bag semisweet-chocolate chips
Confectioners’ sugar, for dusting
Crème fraîche, for serving

Preheat the oven to 350*F. Butter and flour a 12-cup Bundt pan.

In a large bowl, whisk the flour with the granulated sugar, baking soda, cinnamon, cardamom, salt, cloves and pepper. Whisk in the applesauce, eggs, oil and melted butter. Fold in the chocolate chips.

Scrape the batter into the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.

Transfer the pan to a rack and let the cake cool for 10 minutes, then invert it onto the rack and let cool completely, about 20 minutes. Sift confectioners’ sugar over the cake, slice and serve with crème fraîche.

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