This month’s theme for Blogger C.L.U.E. was one of my favorites to date – find a recipe celebrating all things Autumn. This Applesauce Cranberry Bundt Cake from Sew You Think You Can Cook is perfect for this mission don’t you think?
Sew You Think You Can Cook is a fabulous blog run by the uber talented Lauren with delicious recipes. As you can tell from the blog name alone, Lauren has some serious sewing chops. She not only can cross stitch, but she quilts which is something my grandmother tried to teach me as a child when I would spend summers with her. Back then, I stupidly was more obsessed with watching Ponch from C.H.I.P.S. instead of paying attention. Now, the most I can sew is perhaps fixing a hem or, if I really tried, a scrunchie (which I haven’t made since the very early 90s *LOL*) Lauren is an Air Force wife currently in Ohio with her husband and adorable son and her blog is written like you were having coffee with one of your favorite girlfriends. It’s really one you should check out.
Lauren had some other amazing recipes that were tempting like this must make Boo-Tini for Halloween, Football Game Day Dip, Chocolate Caramel Apple Bundt Cake and her Fresh Apple Cake, based on her beloved Busia’s recipe. However, the minute I laid eyes on this Applesauce Cranberry Bundt Cake I was smitten.
I have been wanting to try an applesauce cake for some time now and my bundt pans clearly don’t get enough love. I made only a few changes to her recipe since I only tend to have unsweetened applesauce on hand and I’m not as much of a fan of ground cloves. Lauren asked to glaze or not to glaze and while I do think that the glaze might be nice, it really isn’t needed as it’s “just right.” A quick dusting of powdered sugar worked perfectly, but if you were going to glaze your cake, perhaps an applesauce glaze like I used in last month’s Blogger C.L.U.E. assignment for Apple Oatmeal Muffins would be the perfect sweet compliment.
This Applesauce Cranberry Bundt Cake will be the star at your next weekend brunch. Just make sure to give yourself the first slice before it’s all gone. Many thanks Lauren for a delicious recipe that will be a favorite in this household as well!
On to the recipe:
Gather your ingredients
Time to sift the dry ingredients
Let’s bake this lovely shall we?
Now this, my friends, is a reason to have cake for breakfast
Should I cut you a slice?
- 2 sticks of butter (room temperature)
- 2 cups of sugar
- 2 eggs (room temperature)
- 4 cups of flour plus 1 tablespoon, divided
- 2 teaspoons of baking soda
- 2 teaspoons of cinnamon
- ½ teaspoon of ground cloves
- ½ teaspoon of nutmeg
- ⅛ teaspoon of kosher salt.
- 2½ cups of unsweetened applesauce
- 2 cups of dried cranberries
- Lightly spray a Bundt pan with nonstick spray and set aside.
- Add the butter and sugar to the bowl of a stand mixer and beat until light and fluffy.
- Add the eggs one at a time, making sure the eggs are fully incorporated.
- In another bowl, sift together 2 cups of flour, baking soda, cinnamon, ground cloves, nutmeg and salt.
- Add one third of the flour mixture followed by half of the applesauce. Add another third of the flour, the remaining applesauce and end with the remaining flour mixture, taking sure that the mixture is fully incorporated (but take care to not overmix).
- Add one tablespoon of flour to the dried cranberries and toss to coat the cranberries with the flour so they don’t sink in the cake batter while baking.
- Fold in the flour-dusted cranberries into the batter and pour into the prepared Bundt pan.
- Bake for 40 minutes.
- Increase the temperature to 350 degrees, cover the Bundt pan with foil and bake for another 25 – 35 minutes until a knife comes out cleanly.
- Let cool for a bit, unmold the Bundt cake and serve.
Let’s see what the other Blogger C.L.U.E. crew is bringing to the Autumn feast shall we?
- Apple Coffee Cake by Jean from Lemons and Anchovies
- Applesauce Cranberry Bundt Cake by Aly from Cooking in Stilettos
- Baked Squash Stuffed with Homemade Applesauce by Kathy from A Spoonful of Thyme
- Banana Peanut Butter Chip Muffins by Confessions of a Culinary Diva
- Braised Chicken Leg Quarters by Wendy from A Day in the Life on the Farm
- Brussels Sprouts with Harissa, Honey and Lime by Stacy from Food Lust People Love
- Cinnamon Sugar Donut Muffins by Lora from Cake Duchess
- Creamy Butternut Squash Soup by Azmina from Lawyer Loves Lunch
- Fire-Roasted Tomato Soup by Christiane from Taking on Magazines
- Frangelico Squares by Kate from Kate’s Kitchen
- Garlic Home Fries by Kim from Liv Life
- German Apple Pancake by Liz from That Skinny Chick Can Bake
- Honey Sriracha Sweet Potatoes by Lauren from Sew You Think You Can Cook
- Hot Curried Chicken Salad by Debra from Eliot’s Eats
- Pumpkin Bran Muffins by Anna from annaDishes
- Pumpkin Bread with Pumpkin Ale by Lea Ann from Cooking on the Ranch
- Pumpkin Palmiers by Lisa from Authentic Suburban Gourmet
- Raspberry Cointreau Syllabub by Kate from Kate’s Kitchen
- Witchy Finger Cookies by Sue from A Palatable Pastime
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