1¼ cups King Arthur All-Purpose Flour
3 ounces Cabot Seriously Sharp Cheddar, shredded (about ½ cup tightly packed)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
1 stick Cabot Unsalted Butter, at room temperature
1 cup lightly packed light brown sugar
1 large egg, room temperature
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
1 cup unsweetened applesauce
PREHEAT oven to 350ºF. Spray a bundt pan liberally with non-stick spray. Set aside.
COMBINE flour, baking powder, salt, cinnamon, nutmeg, and cloves in a small bowl. Whisk to combine and then add the cheese, tossing together so that the flour mixture coats the cheese. Set aside.
AFIX the paddle attachment to a stand mixer and place in the bowl. Combine butter and brown sugar and cream until light and fluffy, about five minutes. Scrape down the bowl and the paddle. Add the egg and mix until just combined. Add apple cider vinegar, vanilla, and applesauce. Mix to combine. The mixture will look strange and curdled. That’s normal!
ADD the flour mixture to the mixer with the power on low, and mix until just combined. Using a rubber spatula, gently fold the batter a few times. Pour the batter into the prepared bundt pan.
BAKE for 30-35 minutes or until the cake springs back when gently poked. Allow to rest for 10 minutes before turning out onto a cake round. Allow to cool completely before removing from pan.
Recipe and photo courtesy of Gesine Prado.