Celery Spice Cake with Infused White Chocolate Ganache

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12 to 16

What You Need

Celery Spice Cake:

  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ sticks (3/4 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 ¾ cup unsweetened applesauce
  • 1 cup finely chopped Dandy® Celery
  • 1 cup chopped walnuts

 Salted Celery Gremolata:

  • 2 tablespoons chopped toasted walnuts
  • 2 tablespoons chopped Dandy® Celery Heart Leaves
  • ¼ teaspoon fleur de sel

 Infused White Chocolate Glaze:

  • ¼ cup heavy cream
  • 2 tablespoons packed Dandy® Celery Heart Leaves
  • 1 cup white chocolate chips
  • 1 tablespoon unsalted butter
  • 1-teaspoon grated lime zest


Make It

  1. Heat oven 350F.
  2. Spray a Bundt pan with no-stick baking spray. In medium bowl, whisk flour, baking soda, cinnamon, nutmeg, baking powder and salt;set aside.
  3. In large bowl, with an electric mixer, beat butter and sugar until light and fluffy. Add eggs; blend well. Add flour mixture alternating with applesauce beginning and ending with flour mixture. Stir in celery and walnuts.
  4. Spoon batter into prepared pan. Bake cake for 60 minutes or until wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack for 10 minutes. Invert cake onto wire rack to cool completely.
  5. Meanwhile, in 1-cup microwave safe measure, heat heavy cream on HIGH for 30 seconds or until it begins to simmer. Add celery leaves; let steep 30 minutes. Using a fork, remove celery leaves pressing them against side of the container and discard.
  6. Add white chocolate and butter to cream; reheat in microwave, stirring every 30 seconds until chocolate is melted and mixture is smooth. Stir in lime zest.
  7. Drizzle glaze over cake. Mix walnuts, celery leaves and fleur de sel; sprinkle over top of cake before glaze sets.