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.
HOMEMADE VS STORE-BOUGHT APPLESAUCE
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.