Swiss Apple Cake

PinterestFacebookTwitterTumblrStumbleUponYummly

swiss apple cake

Something the Swiss really love is apple compote, or applesauce; so much so, that it is an obligatory side dish to their version of macaroni and cheese. So when I came across a recipe some years ago for a traditional Swiss bundt cake using apple compote, I was instantly intrigued.

The apple compote makes the cake beautifully tender and moist, and the gentle spices from the cinnamon and nutmeg make it a comforting treat alongside a hot cup of tea.

There are a few variations to this Swiss Apple Cake. Some are plain, some include raisins and nuts, and I have even tried a recipe with a combination of raisins and chocolate chips (which I highly recommend!).

swiss apple cake

As the last cake I baked contained chocolate chips, I opted to keep this Swiss Apple Cake fairly simple with just raisins. Well, not just raisins. Years of cooking from Nigella Lawson‘s cookbooks have rubbed off on me, and whenever I go to add raisins in cakes, I always soak them first in some warm dark rum. You won’t necessarily taste the alcohol in the cake, but the rum has a way of plumping up the dried raisins and adding some spice to the cake. Of course, you can always skip the rum and simply add the raisins as they are directly to the batter.

And if you have noticed a bit of a trend on my blog, you will see that I love collecting beautiful cake tins. I don’t bake a lot of cakes which are then decorated with icing or frosting – I’m much too clumsy and my piping skills leave much to be desired! So plain cakes are usually favoured in our home, and fancy-shaped caked tins can make any plain cake look spectacular.

The cake mould I have used in these photos was purchased over 10 years ago on a trip to Paris at Dehillerin. It is an interesting mould, called a moule diplomate, supposedly because it resembles a French diplomat torte. It is certainly an uncommon cake mould, which is all the more reason why I love using it.

And like for any bundt cake tin, even the non-stick variety, I would never bake a cake in such a tin without spraying it first liberally with a non-stick baking spray, followed by a generous dusting of flour, just to make sure that nothing gets stuck in any of the grooves of the cake tin. Trust me – I have baked many cakes in bundt tins (including this one), where the end result was a complete disappointment because the cake got stuck to the pan. Simply greasing the bundt tin with butter never worked for me.

But if you don’t have a fancy cake tin, any regular cake tin would work too, of course. A dusting of icing sugar can also do wonders to a simple cake like this one.

Given the use of apple compote (or applesauce) in this recipe, the cake is lovely and moist, and it also keeps well for several days under a covered container. My children happily devoured a few slices of this cake at afternoon tea for several days. And it goes pretty well with a cup of coffee at breakfast, too 🙂

swiss apple cake

Swiss Apple Cake (Applesauce Cake)
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 6-8
Ingredients
  • 2 eggs
  • 1 cup plus 3 tablespoons (225 g) caster sugar
  • ⅓ cup (50 g), lightly packed light muscovado sugar or light brown sugar
  • 1¾ cup (375 g) apple compote or applesauce (preferably unsweetened)
  • ½ cup plus 1 tablespoon (150 ml) vegetable oil
  • 2 cups (250 g) plain flour, sifted
  • 1½ teaspoons baking soda
  • pinch of fine salt
  • 2 teaspoons ground cinnamon
  • pinch of nutmeg (preferably freshly ground)
  • 1 cup (100 g) raisins, soaked for 30 minutes in warm dark rum
Method
  1. Preheat the oven to 180°C (350°F).
  2. Grease a round cake tin with butter and line the bottom with baking paper. If you are using a bundt tin, spray liberally with a non-stick baking spray, followed by a generous dusting of flour. Shake off the excess flour.
  3. Beat the eggs with the caster sugar and brown sugar until it is well combined.
  4. Add the apple compote (applesauce) and oil, and beat until well incorporated.
  5. Add the flour, baking soda, salt, cinnamon and nutmeg. Beat until everything is mixed together.
  6. Drain the raisins and stir them through the batter.
  7. Pour the batter into the cake tin, and bake for about 45 minutes, or until a skewer inserted in the middle of the cake comes out clean. If you are using a deep bundt tin like I have used in the photos, you may need to bake the cake for up to 60 minutes.
  8. Leave the cake to rest on a wire rack for 10-15 minutes before carefully inverting the cake. Let the cake cool completely on a wire rack before serving.
  9. To servce, dust the cake with some icing sugar.

Cook’s Notes

It is best to use an unsweetened apple compote (applesauce) in this recipe, and preferably homemade. If you are using store-bought apple compote (applesauce), taste for sweetness and you may want reduce the amount of sugar in the recipe.

I have converted this recipe to cup measurements but, as always, the metric measurements in this recipe (indicated in brackets) are more accurate.

Share your photos!

If you have tried this recipe, I would love to hear how it turned out! Please leave a comment below and share your photos on Instagram, Facebook or Twitter using #eatlittlebird

 

SHOP THIS RECIPE

25 Comments

  1. Beeta @ Mon Petit Four 17 February 2017

    Absolutely beautiful, Thanh! I adore the cake mould you used – so very pretty. No surprise though because Dehillerin always has great finds! The cake also sounds so delicious – I love apple with all those warm spices like cinnamon and nutmeg. And while frosted cakes are pretty, I find that for some reason, taste-wise, unfrosted cakes tend to impress more. I don’t know…maybe it’s because frosted cakes can be overhyped with their appearance, so expectations are high. Unfrosted bundt cakes like this tend to taste more comforting and delicious to me. 🙂

    Reply
    • Eat, Little Bird 24 February 2017

      Thanks, Beeta! I always try to visit Dehillerin when we are in Paris as I love nothing more than a souvenir for the kitchen 🙂 Although I do loved iced-cakes, my husband and I didn’t really grow up eating a lot of these, so we are more familiar with plain cakes. Plus, they are so much easier to make 😉

      Reply
  2. John Kanell 17 February 2017

    What a delicious recipe idea and you photos make me want to dive in with my spoon.

    Reply
  3. Brian Jones 17 February 2017

    What a fabulous sounding recipe, I had no idea that the Swiss went so big on apple compote/puree, us Brits have our own obsession with apple sauce but it is usually as a side to pork.

    Reply
    • Eat, Little Bird 24 February 2017

      Oh I forgot about the roast pork with apple sauce – that’s also a popular combination in Australia, most likely inherited from the UK. Yum … now you’ve got me thinking about pork crackling, which means I might have to make roast pork this weekend 🙂

      Reply
  4. Luci's Morsels 17 February 2017

    This looks beautiful and delicious! I can almost smell the apple!

    Reply
  5. Helene D'Souza 17 February 2017

    Your Gugelhupf looks great! Apple Gugelhupf cake with compot can be commonly found in Austria too. We serve it on Sundays with whipped cream, a “melange” coffee and a glass of water in the afternoon. sweet memories are coming back now, thanks for the share! 🙂

    Reply
    • Eat, Little Bird 24 February 2017

      Oh I love how kugelhopf/gugelhopf is so popular in this part of Europe. I find them to be such comforting cakes, whatever the filling. And I LOVE Austrian desserts!

      Reply
  6. I love thick, plumped up raisins and bet they tasted amazing in this cake! Although I don’t think I would have been able to skip the chocolate chips. Yum! 🙂

    Reply
    • Eat, Little Bird 24 February 2017

      I did sort of miss the chocolate chips in this cake, even though it’s delicious without. But it’s sometimes good to have options 🙂

      Reply
  7. Jeanette 19 February 2017

    Looks so nice ❤

    Reply
  8. cakespy 19 February 2017

    It’s just so PRETTY. Like a tiny dancer of an applesauce cake!

    Reply
  9. Hello Sunday #7 – KTINKA 19 February 2017

    […] Swiss Apple Bundt Cake by Eat Little Bird – This sounds delicious and went straight on my list of cakes I need to bake. Also I might need a beautiful bundt cake form. […]

    Reply
  10. Aimee 19 February 2017

    This looks so delicious and I love the style of bundt pan you used.

    Reply
  11. Julie Ericson 21 February 2017

    I am anxious to try this! After a divorce, I gave up cooking, I just wasn’t important enough. BUT 3 years ago I met a “best” friend and discovered I CAN cook just for me, I deserve it also. I love cakes that go well w tea or coffee. They seem so much lighter and seem to “complete” the cup of tea/coffee.

    Reply
  12. Monika 25 February 2017

    Thank you very much for this perfect cake. I made it last week and my family loved it. So, this Sunday it is going to be on our table again ☺

    Reply
    • Eat, Little Bird 25 February 2017

      Hi Monika,
      That is so lovely to hear!! Thank you so much for writing to let me know. I’m so glad you and your family enjoyed this recipe 🙂 My children absolutely love this cake too. When you get a chance, do try it with some chocolate chips in the batter too (about 50g) – it’s absolutely delicious 🙂

      Reply
      • Monika 4 March 2017

        Thank for the advice, I will try it for sure ☺

        Reply
  13. Lolo 19 March 2017

    This looks amazing! Ohhh I can’t wait to try this next weekend. I love cakes that go well with tea and without the fuss of frosting or cream. A personal fav. Do you think I can replace the caster sugar? Maybe with the light brown sugar itself? I want to give that a try, but slightly worried… I normally prefer using unprocessed / unrefined flour / sugar.

    Reply
    • Eat, Little Bird 19 March 2017

      Hi Lolo,
      My family absolutely love this cake, and I love it because it’s so easy to make! I think it would be fine to replace the caster sugar with light brown sugar instead. Please let me know how it works out 🙂

      Reply
      • Lolo 20 March 2017

        Thank you so much for your response! Will keep you posted on how it goes, once I try it… Hugssss

        Reply

Leave a Reply

Your email address will not be published. Required fields are marked *