I decided to make this cake last week to use up some of the apples that are currently taking over one of our drawers in the refrigerator. This is one of Jason’s moms recipes that I am pulling out of the archives since I have updated the recipe. Not only did I take new photos but I also made a few changes to some of the ingredients to make it slightly healthier.
I replaced applesauce for the oil and reduced the sugar from 2 cups to 1 cup since fresh apples baked inside the cake adds some sweetness. The vanilla icing drizzled over top takes it to a whole new level and worth the extra calories it brings to this sweet treat.
This Apple Bundt Cake is light and moist, with chucks of apples generously placed throughout. Not only is it delicious but it’s the ultimate in simplicity. It’s packed with apple goodness making it absolutely perfect for fall. Enjoy it for breakfast alongside a cup of coffee or tea or as a mealtime dessert.
Best served warm
- 3 cups chopped apples
- 1½ cups applesauce
- 1 cup sugar
- 3 eggs
- 2½ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 1½ cups powdered sugar
- 3 tablespoons milk
- 2 teaspoons vanilla
- Pour applesauce in a large mixing bowl. Add sugar and eggs and mix well.
- In a separate bowl add flour, salt, baking soda, and baking powder. Gradually add to the applesauce mixture. Add in the vanilla
- Fold in the apples
- Pour the mixture into a greased bundt cake pan and bake on 350 degrees for 55 to 60 minutes.
- Mix the powdered sugar milk and 2 teaspoons vanilla together and pour over top of cake after it cools