In The Kitchen With Mom Mondays

I think we can all agree, there's just nothing like Mom's home cookin'. It just tastes better, doesn't it? For that reason I've asked my Mom to submit some of her favorite recipes for me to share with y'all each Monday. Let's get cooking in the kitchen with Mom!

We are so ready for Fall to come that this week we thought we would try and influence Mother Nature by cooking up our favorite Fall Applesauce Spice Cake.  To top it off we whipped up a Sweet Cream Glaze with our new favorite Coffee-mate Natural Bliss Coffee Creamer.  This cake has an incredibly tender crumb and is great with a nice cup of tea or coffee any time of the day or night. 

Cake Ingredients:

• Solid vegetable shortening and flour for the pan
• 1 package (18.25 ounces) plain spice cake mix
• 1 cup sweetened applesauce
• ½ cup buttermilk
• 1/3 cup butter, room temperature
• 1/3 cup solid vegetable shortening
• 1 tsp. vanilla extract
• 1 tsp finely grated lemon zest
• 2 eggs
• ½ cup chopped pecans (optional)

Frosting Glaze Ingredients:

• 1 ½ cup confectioners’ sugar
• 2 tbsp butter, room temperature
• ½ tsp vanilla
• 3 – 4 tbsp Natural Bliss Sweet Cream coffee creamer

Preheat the oven to 350 degrees.  Lightly grease a 12 cup Bundt pan with solid vegetable shortening, then dust with flour.  Turn pan over and shake out excess flour.  Set pan aside.

Place cake mix, applesauce, buttermilk, butter, shortening, vanilla, lemon zest and eggs in large mixing bowl.  Blend with electric mixer on low speed for one minute.  Stop the mixer, scrape down the sides of the bowl.  Increase the mixer speed to medium and beat for 2 minutes.  Batter should look well blended.  Fold in the pecans if using.  Pour/spoon the batter into the prepared pan, smoothing out the batter with a spatula.  Place the pan in the preheated oven and cook until golden brown and it springs back when lightly pressed with your finger, 50 to 55 minutes.  Remove pan from oven and place on a wire rack  to cool for 20 minutes.  Run a long, sharp knife around end of cake and invert cake onto rack so cake is right side up.  Allow cake to cool completely. 

While the cake is cooling, place the confectioners’ sugar, butter, ½ tsp. vanilla and 3 tbsp. Natural Bliss Sweet Cream coffee creamer in small bowl.  Mix on low speed until creamy.  If too thick, add another tbsp. of the coffee creamer and mix until smooth.  Spoon over cake, letting it run down the sides and into the interior.  Let cake sit until glaze sets. 
 

Slice, serve and enjoy!

*This recipe is apart of Balancing Beauty & Bedlam's Tasty Tuesday Parade of Foods 
and Little House Living's Old Fashioned Recipe Exchange