There’s a special joy in sharing a slice of homemade cake at gatherings. Picture this: friends chatting around the table, laughter echoing and the rich aroma of a freshly baked cake swirling in the air. Now imagine slicing into that cake, revealing a tender crumb and the sweet hint of applesauce. What could be better?
This applesauce cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, making it a wonderful dessert centerpiece for any occasion.
Let me tell you about one of my favorite comfort desserts: applesauce cake. It’s not your average cake. The addition of applesauce brings a unique moisture and sweetness that can’t be replicated.
Each slice is soft and filled with flavor, transporting you back to childhood baking memories. With its welcomes twist on traditional cakes, this delicious confection is sure to become a staple in your dessert rotation.
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What is Applesauce Cake in Bundt Pan?
Applesauce cake is a simple yet delightful dessert that makes use of applesauce to provide moisture and flavor. This specific recipe sees the cake baked in a bundt pan, giving it a beautiful shape that looks impressive but is surprisingly easy to make. The result is a satisfying cake that’s perfect for dessert à la mode or enjoyed plain with a lovely cup of coffee.
The Ingredients
To embark on this baking adventure, here’s what you’ll need:
– 2.75 cups (350 g) all-purpose flour
– 2 cups (418 g) granulated sugar
– 2 1/2 teaspoons (13 g) baking soda
– 1 teaspoon baking powder
– 1 teaspoon kosher salt
– 1 teaspoon ground cinnamon (optional, but it adds warmth)
– 1 3/4 cups (465 g) unsweetened applesauce
– 1 1/4 cups Greek yogurt (323 g) for added moisture
– 1 large egg
– 1/3 cup (83 g) neutral oil (like grapeseed or avocado oil)
– 1 1/2 teaspoons vanilla extract
– 1/2 cup chopped walnuts for crunch
– 1/2 teaspoon grated nutmeg for extra flavor
Ingredients From : alexandracooks.com
How to Make Applesauce Cake in Bundt Pan?
Baking an applesauce cake in a bundt pan is as fulfilling as it is delicious. Let me walk you through the simple steps to create your masterpiece. You’ll be amazed at how easily everything comes together!
Step-by-step Directions
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures a consistent bake. While the oven warms up, grease your bundt pan generously with butter or cooking spray and dust it lightly with flour. This will prevent any sticking and help your cake come out with a beautiful crust.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This blend is crucial as it evenly distributes the leavening agents, ensuring your cake rises beautifully without any odd pockets of flavor. Set this mixture aside for now.
Step 3: Combine Wet Ingredients
In a large mixing bowl, add the sugar and Greek yogurt. Using a whisk or an electric mixer, beat these together until smooth. The yogurt adds richness and moisture, creating a lovely texture. Next, mix in the applesauce, egg, oil, and vanilla extract. Stir until you achieve a homogenous mixture; don’t be afraid if it’s a little lumpy!
Step 4: Unite Both Mixtures
Gradually combine the wet and dry mixtures. Pour the dry ingredients into the bowl of wet ingredients and fold gently using a spatula until just combined. It’s okay if there are a few lumps; over-mixing can lead to a dense cake.
Step 5: Add Nuts
Now it’s time for the best part: the walnuts! Fold in the chopped walnuts until evenly distributed throughout the batter. This adds a nice crunch and nutty flavor that complements the sweetness of the applesauce.
Step 6: Pour the Batter
Carefully pour the batter into your prepared bundt pan, smoothing the top with your spatula. Give the pan a gentle tap on the counter to eliminate any air bubbles that may have formed.
Step 7: Bake Away!
Transfer the bundt pan to your preheated oven and bake for about 50-60 minutes. Keep an eye on it, and to check for doneness, insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready to come out.
Step 8: Cool and Serve
Once baked, remove the pan from the oven and let it cool on a wire rack for about 10-15 minutes. This cooling period is important to help the cake firm up. After that, carefully invert the bundt pan onto a serving plate. Allow the cake to cool completely before slicing. Trust me; the wait is worth it!
Notes
– Ripe Applesauce Option: Using homemade or flavored applesauce can add a twist to the matter; just ensure it’s not overly sweet.
– Storage: Wrap the cooled cake in foil or plastic wrap for up to 3 days at room temperature.
– Cake Variations: Feel free to add in raisins or dried cranberries for a fruity surprise!
– Fat Reduction: Substitute half of the oil with applesauce for a lighter cake without losing flavor.
– Gluten-Free Option: For a gluten-free version, swap out regular flour for a gluten-free blend.
Storage Tips
To keep your applesauce cake fresh, wrap it up tightly in plastic wrap or foil and store it at room temperature for up to three days. For longer storage, you can refrigerate it in an airtight container for up to a week. If you wish to keep it for even longer, consider slicing and freezing individual portions, storing them in a freezer bag for up to three months. Just remember to thaw them at room temperature before enjoy!
Serving Suggestions
1. With Ice Cream: Drizzle some warm caramel sauce over a slice and add a scoop of vanilla ice cream for a delightful treat.
2. Yogurt Parfait: Layer cooled cake cubes in a bowl with Greek yogurt and fresh berries for a fun parfait.
3. Breakfast Boost: Serve a slice topped with Greek yogurt and a sprinkle of granola for a quick breakfast option.
4. Cream Cheese Frosting: Lightly frost with cream cheese frosting for an indulgent dessert.
5. Coffee Companion: Pair a slice with your favorite morning coffee—there’s just something about cake and coffee that’s unbeatable.
What Other Substitute Can I Use in Applesauce Cake Recipe in Bundt Pan?
1. Unsweetened Applesauce: If you’re watching your sugar intake, using unsweetened applesauce is a great way to cut down on additional sweeteners.
2. Coconut Oil: For a touch of tropical flavor, replace neutral oil with melted coconut oil.
3. Maple Syrup: Substitute an equal amount of maple syrup for granulated sugar for a different sweet flavor.
4. Mashed Bananas: If you’re out of applesauce, mashed bananas can work as a 1:1 substitute for moisture and sweetness.
5. Dairy-Free Yogurt: Use dairy-free yogurt alternatives if you want to make the cake vegan-friendly without compromising moisture.
Conclusion
Baking an applesauce cake in a bundt pan is more than just creating a dessert. It’s about simplicity, warmth, and flavor that comes together to remind us of the joys of home cooking.
So gather your ingredients, turn on some music, and get baking. Whether for a gathering or just to enjoy on your own, this applesauce cake will warm your heart and fill your home with delightful scents. Happy baking!
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Applesauce Cake Recipe In Bundt Pan – Recipes From Chef
Description
Let me tell you about one of my favorite comfort desserts: applesauce cake. It's not your average cake. The addition of applesauce brings a unique moisture and sweetness that can't be replicated.
Ingredient
Instructions
Step 1: Preheat and Prepare
-
Start by preheating your oven to 350°F (175°C). This ensures a consistent bake. While the oven warms up, grease your bundt pan generously with butter or cooking spray and dust it lightly with flour. This will prevent any sticking and help your cake come out with a beautiful crust.
Step 2: Mix Dry Ingredients
-
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This blend is crucial as it evenly distributes the leavening agents, ensuring your cake rises beautifully without any odd pockets of flavor. Set this mixture aside for now.
Step 3: Combine Wet Ingredients
-
In a large mixing bowl, add the sugar and Greek yogurt. Using a whisk or an electric mixer, beat these together until smooth. The yogurt adds richness and moisture, creating a lovely texture. Next, mix in the applesauce, egg, oil, and vanilla extract. Stir until you achieve a homogenous mixture; don’t be afraid if it’s a little lumpy!
Step 4: Unite Both Mixtures
-
Gradually combine the wet and dry mixtures. Pour the dry ingredients into the bowl of wet ingredients and fold gently using a spatula until just combined. It's okay if there are a few lumps; over-mixing can lead to a dense cake.
Step 5: Add Nuts
-
Now it’s time for the best part: the walnuts! Fold in the chopped walnuts until evenly distributed throughout the batter. This adds a nice crunch and nutty flavor that complements the sweetness of the applesauce.
Step 6: Pour the Batter
-
Carefully pour the batter into your prepared bundt pan, smoothing the top with your spatula. Give the pan a gentle tap on the counter to eliminate any air bubbles that may have formed.
Step 7: Bake Away!
-
Transfer the bundt pan to your preheated oven and bake for about 50-60 minutes. Keep an eye on it, and to check for doneness, insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready to come out.
Step 8: Cool and Serve
-
Once baked, remove the pan from the oven and let it cool on a wire rack for about 10-15 minutes. This cooling period is important to help the cake firm up. After that, carefully invert the bundt pan onto a serving plate. Allow the cake to cool completely before slicing. Trust me; the wait is worth it!
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 210kcal
Note
- Ripe Applesauce Option: Using homemade or flavored applesauce can add a twist to the matter; just ensure it’s not overly sweet.
- Storage: Wrap the cooled cake in foil or plastic wrap for up to 3 days at room temperature.
- Cake Variations: Feel free to add in raisins or dried cranberries for a fruity surprise!
- Fat Reduction: Substitute half of the oil with applesauce for a lighter cake without losing flavor.
- Gluten-Free Option: For a gluten-free version, swap out regular flour for a gluten-free blend.
