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Swiss Apple Cake (Applesauce Cake)

swiss apple cake



  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.

Kitchen 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.


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