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Moist Applesauce Bundt Cake Recipe for Fall Baking

This applesauce bundt cake is an ideal way to celebrate a fall apple harvest. The batter combines applesauce, extra-virgin olive oil, warm cinnamon, and plenty of finely diced apples. The finished cake has a tender, moist crumb and a lightly crunchy, cinnamon-sugar coated exterior.

An optional vanilla glaze made with a splash of cream adds a pretty contrast and a touch more sweetness. For a simpler finish, sift a little powdered sugar over the top instead.

Apple bundt cake with white glaze on a marble platter

I first baked this apple bundt cake last autumn. As I cored and diced apples from a cardboard box, I watched the season shift outside my kitchen window and felt comforted by the familiar rhythms of fall: cool morning air, a golden late-afternoon light, and dewy spiderwebs. In uncertain times the steady return of the seasons feels reassuring, and baking this cake is one small way to lean into that quiet comfort.

Slices of apple bundt cake on plates with forks, cinnamon sticks and apple slices as decoration

This cake is not overly sweet—more of a snacking cake that works well for breakfast or tea. I enjoyed slices with a spoonful of Greek yogurt for several mornings and later served it with lightly sweetened whipped cream and a cup of coffee. Both ways are delightful. The cake is flexible: dress it up with glaze or keep it simple with powdered sugar—either approach highlights the cozy flavors of the season.

Hand pouring white glaze onto an apple bundt cake
Brown bundt cake with white glaze on a marble platter with apple branches in foreground

Recipe notes

BUNDT PANS – The pan shown is a 10-cup Nordicware Brilliance pan; it’s sturdy and releases well when properly prepared. Bundt shapes differ, so the amount of cinnamon-sugar needed to coat the interior will vary. This design has many ridges and surface area—if you have extra cinnamon sugar, shake off the excess; if you run short, make a bit more and continue.

APPLES – I left the apple skins on because the apples came fresh from a homegrown tree and the peel softened and blended into the cake while baking. Dice the apples finely so they distribute evenly. Any firm, crisp, medium-sweet apple will work well for this recipe.

DAIRY-FREE OPTIONS – The batter itself is effectively dairy free thanks to olive oil and applesauce. To make the whole cake dairy free, use a plant-based butter to grease the pan and replace the heavy cream in the glaze with a thicker plant milk, adding it tablespoon by tablespoon until the glaze is pourable. I haven’t tested this variation extensively, but it should work—if you try it, note how the texture and flavor change.

Close up of a slice of partially eaten glazed apple bundt cake on a white ceramic plate

More fall recipes

  • Triple Ginger Molasses Cookies

  • Almond Cake with Pink Apples

  • Bavarian Apple Tart

  • Apple Ginger Mini Cakes with Salted Caramel Sauce
Slices of bundt cake on ceramic plates with forks, cinnamon sticks and apple slices as decoration

Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback and adaptations help other bakers!

📖 Recipe

Brown bundt cake with white glaze on a marble platter with apple branches in foreground

Applesauce Bundt Cake

This applesauce bundt cake combines olive oil, cinnamon, applesauce, and finely diced apples for a moist interior and a cinnamon-sugar crust. A simple vanilla glaze adds a pretty finish and extra sweetness.
Prep time: 25 minutes
Cook time: 55 minutes
Total time: 1 hour 20 minutes
Servings: Makes enough for a 10-cup bundt pan (about 16–24 slices)

Ingredients

Bundt Pan Preparation

  • 43 grams (3 Tbsp) butter, softened
  • 68 grams (1/3 cup) granulated sugar
  • 1½ teaspoons ground cinnamon

Applesauce Bundt Cake

  • 159 grams (3/4 cup) extra-virgin olive oil
  • 183 grams (3/4 cup) applesauce, smooth puree
  • 3 large eggs, room temperature
  • 100 grams (1/2 cup) granulated sugar
  • 100 grams (1/2 cup) packed brown sugar
  • 360 grams (3 cups) all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1½ teaspoons ground cinnamon
  • 4 large apples (about 1 lb / 455 g after cored and diced), peeled optional, finely diced

Vanilla Glaze

  • 240 grams (2 cups) powdered sugar, sifted
  • 62 mL (2 fl oz, 1/4 cup) heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

Preparing the Bundt Pan

  1. Grease a 10-cup bundt pan thoroughly with softened butter, using a pastry brush to reach all crevices. Sprinkle the cinnamon-sugar mixture into the pan, tilt and turn it so the sugar coats all surfaces evenly, and shake out any excess.

Applesauce Bundt Cake

  1. Preheat the oven to 350°F (177°C).
  2. In a large bowl whisk together the olive oil, applesauce, eggs, and vanilla until combined.
  3. In a separate bowl whisk the flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon.
  4. Add the dry ingredients to the wet ingredients and stir with a spatula until fully incorporated, scraping the bottom of the bowl to eliminate pockets of dry flour.
  5. Fold in the finely diced apples until evenly distributed.
  6. Pour the batter into the prepared bundt pan. Rap the pan firmly on the counter several times (or on a folded towel) to release air bubbles and settle batter into the pan’s grooves.
  7. Bake 55–60 minutes, until the top is golden, the cake pulls slightly away from the pan edges, and a cake tester inserted in the center comes out clean.
  8. Cool the cake in the pan for 10 minutes, then invert onto a cooling rack. Gently loosen the cake by wiggling the pan and lift it off. Cool completely before glazing.

Vanilla Glaze

  1. In a liquid measuring cup combine the sifted powdered sugar, heavy cream, and vanilla. Whisk until smooth and lump-free; the glaze should be thick but pourable. If needed, add an additional teaspoon of cream to reach the right consistency.
  2. Pour the glaze over the cooled bundt cake and allow it to set before serving.