Moist Applesauce Bundt Cake with Spiced Sugar Topping
This spiced Applesauce Bundt Cake gets its incredibly moist texture from a mixture of unsweetened applesauce and grated fresh apples in the batter. With its buttery spiced sugar coating and tender crumb, a slice of this cake is the perfect way to finish a meal (or start your day--absolutely no judgement here!)
Why You will Love this Amazing Applesauce Bundt Cake
- Have you heard? I'm what you would call an avid Bundt baker: A Bundt enthusiast. A Bundt pan aficionado. You get the idea. In case you're new here, I published a Bundt cookbook a few years back, which features 100 sweet and savory Bundt cake recipes, so if you have any Bundt related inquiries, I'm your girl!
- You get a double dose of apple goodness: Your standard applesauce cake recipe replaces some of the butter or vegetable oil with applesauce, resulting in a moist cake. I've raised the apple bar with this recipe, complementing the generous 1-¼ cups applesauce in the batter with a cup of grated fresh apples.
- Simple recipes for the win!: I know how much my readers love easy desserts, especially ones that are perfect for a dinner party or special meal. The hardest part of this recipe is grating the apples. And for that effort, you can reward yourself with the largest slice.
Tips for Baking a Beautiful Applesauce Bundt
- Spray it well: Bundt cakes are notorious for sticking to their pans. Coat your pan GENEROUSLY with nonstick baking spray before adding the batter. If your Bundt pan has lots of crevices, use a pastry brush to make sure you coat them all.
- Watch the time: Towards the end of the baking process, keep an eye on the oven and check your cake for doneness to avoid overbaking. Depending on your oven, the material of your pan, and the area in which you live, the cake can take anywhere from 40-55 minutes to bake.
- Serving suggestions: I love a slice of this delicious cake served warm with a scoop of vanilla ice cream. That said, it is equally good served at room temperature a day or two after baking, alongside a cup of tea or coffee. The cake slices neatly when it has had time to cool, but it is quite hard to resist tasting it fresh from the oven!
- Variations: Mix chocolate chips, walnuts, or pecans into the batter for some added texture. Substitute a dusting of powdered sugar for the spiced sugar coating.
Ingredients and Special Tools
See recipe card at the bottom of the post for specific quantities.
Ingredients for the Applesauce Bundt Cake
- All purpose flour: For a gluten-free Bundt cake, substitute a reputable gluten-free flour blend in equal amounts for the all purpose flour.
- Baking soda/baking powder
- Salt
- Ground warm spices: Cinnamon, ginger, nutmeg, allspice
- Light brown sugar: Dark brown sugar may be substituted and will result in a slightly richer, butterscotch base flavor.
- Unsalted butter: Make sure that your butter is room temperature so that it creams easily with the sugar and the wet ingredients.
- Eggs: Room temperature eggs aerate easier when you add them to a batter. Bring eggs to room temperature by submerging them for a few minutes in warm water, and then add them to the recipe.
- Unsweetened applesauce: The type of applesauce that you use will affect the sweetness of the finished cake. Check jars of applesauce to ensure that they are labeled "unsweetened." See FAQ section, below, for tips on using homemade applesauce.
- Coarsely grated apple: I used a large, tart Granny Smith apple for this recipe to balance out some sweetness. Other good choices are Gala, Braeburn, Crispin, or Honeycrisp.
- Granulated sugar
Recommended Special Tools and Equipment
- Bundt pan: This recipe will fill a 10-cup Bundt pan (pictured above) to the top. You can substitute a larger 12-cup Bundt pan, but the cake will be a little bit shorter, and the baking time may vary depending on the shape of the pan you select.
- Box grater (optional): This recipe call for you to grate fresh apples to add to the batter. The larger holes of a box grater (pictured above) are a great way to do this, but you can also use the metal disk that comes with your food processor.
- Pastry brush: Helpful for coating the Bundt with melted butter before you add the spiced sugar. If you don't have a pastry brush, then simply spoon the butter over the cake.
- Non-stick baking spray: I never use anything but nonstick baking spray to coat my Bundt pans. See FAQ section, below, for my recommended brands.
Step by step Photos and Instructions
Make Applesauce Bundt Cake
- Preheat oven to 350℉ (180℃.) Spray a minimum 10-cup Bundt pan with nonstick baking spray.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, allspice and nutmeg.
- In the bowl of a stand mixer fitter with the paddle attachment, or using a large bowl with a handheld electric mixer, cream butter and brown sugar on medium speed for 3 to 4 minutes or until very light and fluffy.
4. Beat in eggs, one at a time. Beat in applesauce until well blended. Don't worry if the batter looks slightly curdled at this point.
5. With the mixer on low speed, gradually add the flour mixture in three additions, beating until incorporated.Â
6. Using a spatula, fold in the grated apples until evenly distributed.
7. Transfer the batter to the prepared pan and then smooth the top.
8. Bake in the preheated oven for 40 to 55 minutes or until the cake is puffed and golden brown and a cake tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert the cake on to a wire rack to cool for 5 minutes more before adding the topping.
Add Spiced Sugar Topping
- In a small bowl, mix together sugar, cinnamon, allspice and nutmeg. Using a pastry brush, brush melted butter over the warm cake and then sprinkle it evenly with the spiced sugar topping.Â
- Serve warm or at room temperature.
FAQ and Troubleshooting your Applesauce Bundt Cake
Follow these steps to make it easier to remove a cake from a Bundt cake pan:
Spray the pan: The most important step to ensure that your Bundt releases from the pan with ease is to use a reputable nonstick baking spray, like Pam for Baking or Baker's Joy, to coat your pan. These sprays have flour mixed in with the oil to mimic the popular "flour and butter" method of greasing a pan.
Cool the cake: Let the cake cool in the pan for about 10-15 minutes before inverting onto a wire rack. This allows the cake to set a bit and makes it easier to handle.
Loosen the cake: Run a thin spatula around the edges of the cake.
Invert the cake: Place a wire rack or flat plate on top of the Bundt. Carefully flip both the pan and the plate together. If the cake doesn't release immediately, leave the pan inverted for a few more minutes.
Allow the cake to cool completely before storing it. This prevents condensation inside the storage container. Next, cover the container, either in an airtight container designed for a cake or by wrapping it tightly in plastic wrap. If the cake doesn’t have perishable fillings or toppings, then it can typically be stored at room temperature for 3-4 days. For longer storage or if the cake has perishable ingredients, store it in the refrigerator for 5-7 days. To freeze a Bundt cake, wrap it in plastic wrap and then foil. Freeze for up to 3 months. Thaw it in the refrigerator before serving.
Homemade applesauce can can serve as a substitute for oil or butter, or it can replace store-bought applesauce in many recipes. Typically, you can substitute your own applesauce at a 1:1 ratio, but if your applesauce has added sugar, then reduce the amount of sugar slightly in the recipe to account for the sweetness of the applesauce.
Homemade applesauce can also have a different consistency than store-bought varieties. If it's too watery, then strain it or cook it down to achieve a thicker consistency.
We know a thing or Two About Bundt Cakes! Here are Some more of our Favorites
- Moist Vanilla Pound Cake with Butter Rum Glaze
- Coconut Lemon Bundt Cake
- Mexican Chocolate Cake
- Peach Cobbler Pound Cake
Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!
Applesauce Bundt Cake with Spiced Sugar Topping
Equipment
- 1 Minimum 10 cup Bundt pan
- 1 pastry brush
- Nonstick baking spray (see FAQ section in post for my favorites)
- 1 box grater (optional)
Ingredients
Applesauce Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1½ cups light brown sugar, lightly packed
- ¾ cup unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 1¼ cups unsweetened applesauce
- 1 cup coarsely grated apple (unpeeled), measured after liquid squeezed out (see Notes)
Spiced Sugar Topping
- 2 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 3 tablespoon unsalted butter, melted
Instructions
Make Applesauce Cake
- Preheat oven to 350℉ (180℃.) Spray a minimum 10-cup Bundt pan with nonstick baking spray.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, allspice and nutmeg.
- In the bowl of a stand mixer fitter with the paddle attachment, or using a hand mixer, beat butter and brown sugar on medium speed for 3 to 4 minutes or until very light and fluffy.
- Beat in eggs, one at a time. Beat in applesauce until well blended. Don't worry if the batter looks slightly curdled at this point.
- With the mixer on low speed, gradually add the flour mixture in three additions, beating until incorporated.
- Using a spatula, fold in the grated apples until evenly distributed.
- Transfer the batter to the prepared Bundt pan and smooth the top.
- Bake in the preheated oven for 40 to 55 minutes or until the cake is puffed and golden brown and a tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert the cake on to a wire rack to cool for 5 minutes more before adding the topping.
Spiced Sugar Topping
- In a small bowl, mix together sugar, cinnamon, allspice and nutmeg. Using a pastry brush, brush melted butter over the warm cake and sprinkle it evenly with the spiced sugar topping.
- Serve warm or at room temperature.
Notes
- To remove the liquid from the apples, using your hands, gently squeeze sections of the grated apple over a bowl or sink.Â
- You can prepare the cake up to 3 days in advance. Â Store in a cake container at room temperature or in the refrigerator. Â To warm, heat for a few seconds in the microwave or wrapped in foil in a 300F / 150C oven.Â
Hi Julie,
I got into Bikram about a year ago and everytime I'm in class I wonder what on earth am I doing here! For some reason I keep going back, but boy is it torture!
Your muffins look great to me and it's always nice to have something healthy around the house! Have a great day!
I'm hooked on my treadmill, too. Unless I'm sick, I'm up there running so I can balance out all this eating. I don't jump on right when I wake up early. I get up really early and work on the computer for about 90 minutes and then jump on. The muffins look great!