Fresh apples and applesauce make this Bundt cake incredibly delicious and moist. Some of the best apples to use in the cake: Granny Smith, Fuji, Golden Delicious, or Gala apples. Frost or glaze the cake with a simple vanilla glaze or dust it with powdered sugar.
How To Store a Fresh Apple Bundt Cake
- This is a moist cake that can be stored in a tightly covered container for up to 2 days in a cool place, or in the fridge for up to 5 days.
- To freeze cake slices, place them on a tray and place it in the freezer. Once the slices are frozen solid, wrap them in plastic wrap and foil, and place them in a resealable freezer bag. Label the bag with the name and date and freeze for up to 3 months.
Moist Apple Bundt Cake Recipe
- Prep Time: 15
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 16 servings 1x
- Category: Desserts, Cakes
- Cuisine: American
Ingredients
Scale
- 3 large apples (about 1 pound), peeled, diced
- 1 cup chopped pecans
- 2 3/4 cups granulated sugar (divided use)
- 2 teaspoons ground cinnamon
- 4 large eggs
- 2/3 cup vegetable oil (canola oil, safflower, or another neutral oil)
- 1 cup applesauce
- 1 1/2 teaspoons vanilla extract
- 3 cups all purpose flour (13 1/2 ounces)
- 3 1/2 teaspoons baking powder (aluminum-free)
- 1/2 teaspoon salt
Instructions
- Peel the apples, core them, and cut them into 1/4-inch dice. Put the diced apples in a bowl with the pecans, 1/2 cup of sugar, and the cinnamon. Toss to blend and set aside.
- Preheat the oven to 350 F.
- Grease and flour a 12-cup Bundt cake pan. Make sure you get all the nooks and crannies. Or use a tube cake pan.
- In a mixing bowl with an electric mixer on low speed, combine the eggs, oil, the remaining 2 1/4 cups of sugar, the applesauce, and vanilla. Increase the speed to medium and beat until well blended.
- In another bowl, combine the flour, baking powder, and salt; blend with a spoon or whisk.
- Add the dry ingredients to the wet mixture and beat on low speed until well blended.
- Fold in the diced apple and pecan mixture.
- Spoon the batter into the prepared cake pan and bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a wooden pick inserted into the center comes out with just a few crumbs clinging.
- Cool the cake in the pan on a rack for 15 minutes. Carefully invert onto the rack and cool completely.
