This cake is a great way to use the fresh fruit of autumn. This cake is super moist and filled with apple-y flavor. Dusted with a little powdered sugar, it’s the perfect balance of sweet. Perfection is this cake with a cup of tea or coffee, or really get into the holiday spirit with a cup of hot cider!
Adapted from Iowa Girl Eats
- 1/2 cup butter, room temperature
- 1/2 cup canola oil
- 1 3/4 cup granulated sugar
- 1/2 cup natural unsweetened applesauce (1 proportioned cup is the perfect size)
- 3 eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3-4 small apples (I used pink lady, but granny smith would work too), peeled, cored and diced in 1/2″ cubes (3 cups total)
- powdered sugar for dusting
Preheat oven to 350°F. Generously spay a bundt pan with cooking spray and set aside.
In a separate bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. Add dry ingredients to wet in three batches, reserving a few Tbsp to toss with the apples, mix until just combined and then fold in the apples. Pour batter into prepared bundt pan and bake for 48-55 minutes, or until a toothpick inserted into the center comes out clean. Check the bundt halfway through and if browning too quickly, cover with foil. Allow cake to cool for at least 1 hour before flipping out of bundt pan and on to your platter. Once cake is cooled, sprinkle with powdered sugar if desired.