Moist Applesauce Bundt Cake
Description
With its perfectly moist texture and soft crumb, this applesauce bundt cake is a serious crowd-pleaser. Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, it will be one of the moistest bundt cakes you ever make. Super simple, it bakes beautifully and evenly every time.
Ingreadient :
- 2.75 cups (350 g) flour
- 2 cups (418 g) sugar
- 2 1/2 teaspoons (13 g) baking soda
- 1 1/4 teaspoons (5 g) baking powder
- 1 teaspoon ( 7 g) kosher salt
- 1 teaspoon cinnamon (optional, see notes)
- 1 3/4 cups (465 g) applesauce
- 1 1/4 cups yogurt (323 g) (see notes regarding fat percentage)
- 1 egg
- 1/3 cup (83 g) grapeseed oil, avocado oil, vegetable oil or other neutral oil
- 1 1/2 teaspoons (5 g) vanilla extract
Direction :
- Preheat the oven to 325ºF. Grease a 12-cup Bundt pan.
- In large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon (if using) and salt.
- In a separate bowl, mix applesauce, yogurt, egg, oil and vanilla. Add to dry ingredients and stir until just combined.
- Pour into prepared pan.
- Bake for 50-60 minutes, or until toothpick inserted in center comes out clean. Mine have consistently been done at 55 to 60 minutes.
- Cool 15 to 30 minutes or longer — I let mine sit for 45 minutes before turning it out onto a cooling rack. Before turning it out, run a paring knife around the center circle to loosen it a bit. See notes above if you wish to freeze the cake for a future date.
