12 days of sugar

If you’ve ever spent several summers in high school and college working in a bakery, you might be a little like me: virtually unable to eat frosting.  I understand the appeal of frosting, but once you’ve literally been shoulder deep in a vat of it, you lose all a little interest.

For this reason, I love me some Bundt cakes.  They’re delicious and pretty and never really need frosting.  And this Bundt cake is one of my favorites.  It’s moist and not overly sweet, and is nicely spicy; a cup of tea and a slice of this cake could warm you up on the chilliest day.

And of course, there’s chocolate in it.  Because as I’ve said before, it’s not really dessert unless there’s chocolate.Spiced Chocolate Chip Bundt Cake @ Boomtown Sisters

Spiced Chocolate Chip Bundt Cake

2 1/2 c. unbleached all purpose flour
1 1/2 c. sugar
2 t. baking soda
2 t. cinnamon
1 t. cardamom
1 t. salt
1/2 t. cloves
1/2 t. black pepper
2 c. natural applesauce (unsweetened)
2 large eggs
1/2 c. canola oil
1/2 c. unsalted butter, melted
1 1/4 c. dark chocolate chips
powdered sugar, for dusting

Preheat oven to 350°.  Grease and flour a Bundt pan and set aside.  Whisk the dry ingredients together in a large bowl; toss chocolate chips in the flour mixture.  In a small bowl, lightly beat eggs, then whisk in applesauce, oil, and butter. Fold wet ingredients into dry ingredients.  Pour batter into prepared pan, and bake for about 1 hour, or until cake tester inserted near the center comes out mostly clean.  Cool in pan for 10 minutes, then turn out onto wire rack to cool completely.  Dust with powdered sugar before serving.

This cake makes a lovely dessert, but it’d be equally at home on a holiday brunch table.  And according to JB, it’s the perfect midafternoon snack – and I agree.Spiced Chocolate Chip Bundt Cake @ Boomtown Sisters