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Moist Applesauce Bundt Cake

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 16 slices

Ingredients

Cake

  • 2 ¾ cups all-purpose flour 350g
  • 2 cups granulated sugar
  • 2 ½ teaspoons baking soda
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons ground cinnamon optional
  • 1 ¾ cups unsweetened applesauce
  • 1 ¼ cups plain yogurt any fat percentage
  • 2 large eggs
  • ⅓ cup neutral oil grapeseed, vegetable, or avocado
  • 1 ½ teaspoons vanilla extract

Optional Topping

  • powdered sugar for dusting

Instructions

Make the Cake

  • Preheat oven to 325°F. Grease and flour a 12-cup Bundt pan thoroughly.
  • In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon (if using), and salt.
  • In a separate bowl, stir together applesauce, yogurt, eggs, oil, and vanilla.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Pour batter into the prepared Bundt pan.
  • Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 15-30 minutes. Run a knife around the center tube to loosen, then invert onto a cooling rack. Dust with powdered sugar if desired.

Notes

  • Pan prep is critical: Grease every groove of the Bundt pan thoroughly. The extra moisture in this batter makes sticking more likely.
  • Don't overmix: Stir until just combined. A few small lumps are fine.
  • Sugar reduction: Many readers have successfully used 1 ½ cups sugar with great results.
  • Yogurt: Any fat percentage works, from nonfat to full-fat. Greek yogurt works too.
  • Smooth applesauce preferred: Chunky applesauce can create uneven spots in the crumb.
  • Freezing: Cool completely, wrap in plastic wrap and foil, and freeze up to 3 months. Thaw overnight on the counter.