Applesauce Chocolate Chip Bundt Cake
|All-purpose flour||3 Cup (48 tbs) (1/2 Cup Extra For Dusting)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Baking soda||2 Teaspoon|
|Ground cardamom||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Unsweetened applesauce||2 Cup (32 tbs)|
|Eggs||2 Large, lightly beaten|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs), melted (1 Stick)|
|Semisweet chocolate chips||12 Ounce (1 Bag)|
|Confectioners sugar||2 Tablespoon (For Dusting)|
|Creme fraiche||1⁄4 Cup (4 tbs) (For Serving)|
1. Preheat the oven to 350°. 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.
2. 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.
3. 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 creme fraiche.