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