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 wanted a delicious and healthy strawberry cake that I could feel good about eating.
Preparation:
To cook:
Level: Easy
Serves: 16
Ingredients
- FOR THE CAKE:
- 4 cups Sliced strawberries
- 1-⅔ cup Sugar
- 1 cup Coarsely chopped pecans, divided
- 3-⅛ cups Plain flour
- ½ teaspoon 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 Melted butter
- 1-⅓ cup Granulated sugar
Preparation
Mix the strawberries with the sugar. Let stand 1 hour.
Preheat the oven to 350ºF. Spray the tube pan with cooking spray and evenly sprinkle the bottom with 1/2 cup chopped pecans.
In a large bowl, combine the flour, salt, cinnamon and baking soda. Whisk to mix well. Add oil, applesauce, eggs, 1/2 cup chopped pecans and strawberry-sugar mixture. Stir to combine.
Pour into the tube pan and bake for 65-70 minutes or until a toothpick inserted in the center of the top comes out clean. Let cool for 15 minutes. Invert onto cake stand and let cool to room temperature.
For the frosting, in a small food processor, combine strawberries, butter and 2/3 cup powdered sugar. Open the food processor and add the remaining 2/3 cup powdered sugar. Pulse a few more times. Pour the strawberry glaze over the cooled cake.
