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!

Fresh Apple Bundt Cake

Serves 12

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 large bowl, beat together butter, oil, and sugar until pale yellow.  Add applesauce and beat until well mixed.  Add eggs one at a time, beating well after each addition, then add vanilla.

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.