Bundt Cake

420g (3 1/4 cups) all-purpose flour

1.5 tsp baking soda

1 1/2 tsp allspice

1 tsp kosher salt

180ml (3/4 cup) sour cream, at room temperature

160ml (2/3 cup) whole milk, at room temperature

113ml (1/2 cup) unsalted butter, at room temperature

100g (1/2 cup) light brown sugar

66g (1/3 cup) granulated white sugar

3 large brown eggs, at room temperature

396ml (1 can) Eagle Brand® sweetened condensed milk

60g (1/4 cup) applesauce or apple butter

orange zest of medium to large size orange

2 tsp vanilla bean paste, vanilla extract, or the seeds from one vanilla bean pod

 

Autumnal Spice Sugar Filling

100g (1/2 cup) light brown sugar

2 tsp ground cinnamon

1 1/2 tsp ground allspice

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1 tsp cocoa powder

1 1/2 tsp espresso powder

 

Icing

1 cup powdered sugar

3-4 tbsp heavy cream

1 tsp vanilla bean paste, vanilla extract, or the seeds from one vanilla bean pod

1/8 tsp kosher salt

 

Sugar Coating

1/4 cup granulated sugar

1 tsp allspice