This moist, delicious cake is packed with apples and autumnal spices. It is also super easy to make!
- 360 grams all-purpose flour (3 cups)
- 1 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 188 grams unsweetened apple sauce (¾ cup)
- 164 grams neutral oil such as vegetable, canola, or any seed oil (¾ cup)
- 121 grams buttermilk (½ cup)
- 275 grams brown sugar (1¼ cups packed)
- 100 grams sugar (½ cup)
- 3 large eggs
- 1 Tablespoon vanilla
- 4 medium apples (peeled and chopped into small pieces, approximately ¼ of an inch thick (Honeycrisp, Granny Smith, Gala, or Pink Lady are all good choices))
Preheat oven to 350° F.
Grease a standard size a 10-inch Bundt pan (10-12 cup capacity). I like to butter the pan, fully prepare the cake batter, and then, just before pouring the batter into the pan, spray the pan with non-stick spray.
In a small bowl, whisk together all the dry ingredients.
In a large bowl, whisk all the remaining ingredients, except the apples.
Fold the dry ingredients into the wet ingredients in three batches, adding the second and third just before all the flour is mixed in from the prior batch. Be careful. Not to overmix once all the dry ingredients are added, mixing just until the dry ingredients are no longer visible.
Gently fold in the apple pieces.
Pour batter into prepared pan. Bake for 60-75 minutes.
Cool on wire rack for 10-15 minutes. Flip the cake out of the pan and allow to cool completely on wire rack.
- A 10-12 cup Bundt pan means that the pan’s capacity is 10 cups or 12 cups, which is the ideal size for a batter of approximately 6-8 cups. The pan’s capacity is measured to the rim of the pan. However, when we bake in a pan, we need to leave room for the cake to rise in the pan.
- Use unsweetened applesauce to avoid the cake from being overly sweet.
- If you prefer less apples, use three apples instead of four. I like having lots of apple chunks, and I use at least three different varieties of apples when I make this cake.
- For dairy free, use oat milk or another plant based milk instead of buttermilk.
- The cake will keep fresh in an airtight container (or plastic wrap) at room temperature for at least 5 days. It will stay even longer if stored (still in an airtight container) in the refrigerator. Oh, and it also tastes delicious cold.
Calories: 309kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 167mg | Potassium: 131mg | Fiber: 2g | Sugar: 29g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg