Yield: 10 servings
- 2 ½ cups (300g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ½ tsp nutmeg, freshly ground
- ¾ cup (191g) unsweetened applesauce
- ¼ cup (80g) Morris Kitchen Spiced Apple Syrup
- ½ cup (114g) sour cream, room temperature
- ½ cup (113g) unsalted butter, softened
- ½ cup (99g) granulated sugar
- ½ cup (107g) light or dark brown sugar, packed
- 3 large eggs, room temperature
- ¼ cup (50g) neutral oil
- 1 tsp vanilla extract
- 1 Tbsp (14g) unsalted butter, melted & cooled slightly
- 2 Tbsp (40g) Morris Kitchen Spiced Apple Syrup
- ¼ cup (50g) granulated sugar
- ½ tsp Burlap & Barrel Royal Cinnamon
- ¼ tsp nutmeg, freshly ground
- pinch of salt
- Heat oven to 350°F. Spray a 10-cup Bundt pan with baking spray; set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a medium bowl, mix together applesauce, apple syrup, and sour cream. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat softened butter and sugars on medium-high until light and fluffy.
- Add eggs one at a time, mixing until thoroughly combined. Add neutral oil and vanilla.
- Starting and ending with the flour mixture, add dry ingredients and applesauce mixture to butter mixture alternately. With mixer on low speed, mix until combined, being careful not to overmix. Scrape down bowl as necessary after each addition.
- Pour batter into prepared Bundt pan, smoothing the surface with an offset spatula or the back of a spoon.
- Bake for about 55 minutes. The cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
- In a small bowl, stir together melted butter and apple syrup. In another small bowl, mix sugar, cinnamon, nutmeg, and salt.
- As soon as cake comes out of the oven, brush the bottom with butter-syrup mixture and sprinkle 2 teaspoons of spiced sugar on top.
- Allow cake to cool in pan on wire rack for about 45 minutes.
- Place a rimmed baking sheet under wire rack. (This’ll be catching any runaway spiced sugar!) Flip mostly cooled cake out onto wire rack.
- Remelt and restir butter-syrup mixture. Brush all over cake, including the sides of the Bundt hole.
- Sprinkle remaining spiced sugar mixture all over cake. To really coat the cake, you’ll need to gently lift the cake from one side to properly sprinkle the spiced sugar from top to bottom. Then rotate the cake, lift, sprinkle, and repeat. The goal is for the final cake to have that sugar-coated doughnut vibe!