Apple and spice and everything autumn

Winter in Toronto has been suspiciously gentle this year. We've barely dipped into double-digits below zero and snow sightings have been rare. So, I find myself entertaining autumn notions and craving spiced cake and apple pie and pumpkin things... My seasonal cravings are confused. When I found the recipe for this spiced bundt cake the other day, I couldn't resist. It's a moist and crumbly cake that's simple and elegant and keeps well. And it's ready to serve with a simple dusting of powdered sugar.
Recipe: Spiced apple bundt cake

1 1/2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1/2 c (1 stick) room temperature unsalted butter
1 c brown sugar
2 tbsp honey
1 large egg
1 c apple sauce (here's how you can make your own)
confectioners' sugar to dust

Start by preheating your oven to 350 degrees. In a mixing bowl, combine the flour, baking soda, salt and spices and set aside. In a separate bowl, using an electric mixer or egg beater, beat butter, sugar, and honey until fluffy. Add egg, and mix until the consistency is smooth.

With the mixer on low, sift in the flour mixture and beat until the wet and dry ingredients are just combined. Finally, stir in the applesauce. The batter should be a little lumpy and thick; especially if your applesauce is home-made. Generously grease or spray and flour a medium bundt pan and spoon in the batter. Bake in the oven, preheated to 350, for 50-60 minutes or until a knife comes out clean but moist. Dust with sugar and impress your guests. We don't have a cake dish, but I cheat by inverting a small china bowl and placing a large china plate over it (no one will ever know).