Applesauce Cake

A moist and flavourful Applesauce Cake. This apple bundt cake is popular in Switzerland and uses applesauce (or apple purée) to keep the cake moist and tender.

applesauce cake on metal tray

Applesauce Cake Recipe

Something the Swiss really love is applesauce (also called apple compote or apple purée); 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 apple bundt cake using applesauce, I was instantly intrigued.

The applesauce 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 Applesauce 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!).

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 🙂

applesauce cake with vintage icing sugar spoon

How to Make Applesauce Cake

As the last cake I baked contained chocolate chips, I opted to keep this Applesauce 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.

Bundt Cake Pans

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 bundt cake pans can make any plain cake look spectacular.

The bundt cake pan 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 pan, 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 cake pan with butter never worked for me.

But if you don’t have a bundt cake pan or 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.

swiss apple cake with vintage measuring spoons and cups

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Applesauce Cake

swiss apple cake on metal tray

5 from 2 reviews

A moist and flavourful Applesauce Cake. This apple bundt cake is popular in Switzerland and uses applesauce (or apple purée) to keep the cake moist and tender.

  • Author: eatlittlebird.com
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 6-8
  • Category: Baking
  • Cuisine: Swiss

Ingredients

Instructions

  1. Preheat the oven to 180°C (350°F) (without fan).
  2. Grease a round cake tin with butter and line the bottom with baking paper. If you are using a bundt pan, 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 pan 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.
  9. Let the cake cool completely on a wire rack before serving.
  10. To serve, dust the cake with some icing sugar (powdered 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.

VARIATIONS
In Switzerland, this applesauce cake also often has nuts and/or chocolate chips. How much you add of either is up to you, but I would estimate adding about 2 handfuls (½ cup) chopped walnuts and/or 100 g (½ cup) chocolate chips to the above recipe.
If you are adding raisins, nuts AND chocolate chips, I would recommend about ⅓ cup of each.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition

  • Serving Size: 8
  • Calories: 484
  • Sugar: 55.1g
  • Sodium: 260.1mg
  • Fat: 15.4g
  • Carbohydrates: 84.3g
  • Fiber: 2.5g
  • Protein: 5.5g
  • Cholesterol: 46.5mg

Did you make this recipe?

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33 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. Aimee 19 February 2017

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

    Reply
  10. 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
  11. 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
  12. 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
  13. Curtis 5 April 2017

    I just made this cake for my 3-year old for his birthday–in the shape of a boat. He loved it! Could not eat enough.
    Came out of the mould just perfectly. This cake works as well for children as it does for adults!

    Reply
    • Eat, Little Bird 22 April 2017

      Thanks, Curtis! So happy to hear that everyone enjoyed the cake 🙂 And I’m glad to hear that the cake works well in other shapes too! I never thought to make this cake for a birthday party but I love the idea 🙂

      Reply
  14. Shez 14 March 2018

    Just made this for my family and it was a hit! Such a delicious cake and a great way to use up some of the apples from our garden.

    Reply
  15. Julia 16 April 2018

    I want to try it is immediately! So yummy!!! This looks really good!

    Reply
  16. Monica 14 March 2019

    Making this cake today. My friend is coming over and she loves everything with Apples

    Reply
  17. Rhonda Givoni 19 April 2019

    What are the extra meaures of sugar and oil for? Can’t see them used in recipe. Thankyou.

    I will be in Paris in 2 weeks and planning to visit :))

    Reply
    • Eat, Little Bird 25 April 2019

      The “extra measures” you are referring to is simply the conversion from metric to US measures. So all of the ingredients should be used in the cake. Hope this helps.

      Reply
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