Description
This All Natural Strawberry Cake is made with only wholesome ingredients and contains no artificial colors or preservatives. I created this delicious bundt cake because I love strawberries and I wanted a wholesome scrumptious strawberry cake that I could feel good about eating.
Ingredients
- FOR THE CAKE:
- 4 cups Sliced Strawberries
- 1-⅔ cup Sugar
- 1 cup Coarsely Chopped Pecans, Divided
- 3-⅛ cups Flour
- ½ teaspoons Salt
- 2 teaspoons Cinnamon
- 1 teaspoon Baking Soda
- ¾ cups Vegetable Oil
- ¼ cups Applesauce
- 4 Eggs, Beaten
- FOR THE GLAZE:
- ½ cups Sliced Strawberries
- 2 Tablespoons Butter, Melted
- 1-⅓ cup Powdered Sugar
Preparation
Mix strawberries with sugar. Let sit for 1 hour.
Preheat oven to 350ºF. Spray bundt pan with baking spray and sprinkle bottom evenly with 1/2 cup chopped pecans.
In large bowl, combine flour, salt, cinnamon, and baking soda. Whisk to combine well. Add oil, applesauce, eggs, 1/2 cup chopped pecans and strawberry-sugar mixture. Stir to combine.
Pour into bundt pan and cook for 65–70 minutes or until toothpick inserted in center of top comes out clean. Allow to cool for 15 minutes. Invert onto cake stand and allow to cool to room temperature.
For the glaze, in small food processor pulse strawberries, butter, and 2/3 cup powdered sugar. Open processor and add remaining 2/3 cup powdered sugar. Pulse a couple more times. Drizzle strawberry glaze over cooled cake.
