clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Just-baked applesauce bundt cake on a plate.

Moist Applesauce Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 29 reviews

  • Author: Alexandra Stafford
  • Total Time: 1 hours 15 minutes
  • Yield: 12 servings
  • Diet: Low Fat


With its perfectly moist texture and soft crumb, this applesauce cake is a serious crowd-pleaser. Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, it will be one of the moistest bundt cakes you ever make. It’s super simple, and it bakes beautifully and evenly every time.


Sugar: Over the years many of you have asked if you can cut the sugar back in this recipe, and many of you have reported back with successful results. Some of you have used 1 cup, others have used 1.5 cups. Encouraged by you, I recently made the cake with 1.5 cups (330 g) of sugar, and it was a great success. That said, I promise you this cake is not too sweet with 2 cups of sugar. Teddie’s apple cake, which is about the same size, also calls for 2 cups of sugar.

Cinnamon: I like it this cake both with cinnamon and without. It all depends on your preferences. If you’re in the mood for those warming fall spices, use cinnamon. If you’re not in the mood for the spiced flavor, use vanilla. The texture of the cake will be divine no matter what spices you use.

Yogurt: Geri, the woman who shared this recipe with me, uses Dannon plain nonfat yogurt, and her cake always came out incredibly deliciously. I get nervous about these things sometimes and can’t keep myself from buying the full-fat tubs. I used Stonyfield whole milk plain.

To freeze: Let the cake cool completely — this may take several hours from when you turn it out onto a cooling rack. Then wrap the cake in plastic wrap and tuck it into a jumbo Ziplock bag. Freeze for up to 3 months; thaw overnight on the counter before serving.


  • 2.75 cups (350 g) flour
  • 2 cups (418 g) sugar
  • 2 1/2 teaspoons (13 g) baking soda
  • 1 1/4 teaspoons (5 g) baking powder
  • 1 teaspoon ( 7 g) kosher salt
  • 1 teaspoon cinnamon (optional, see notes)
  • 1 3/4 cups (465 g) applesauce
  • 1 1/4 cups yogurt (323 g) (see notes regarding fat percentage)
  • 1 egg
  • 1/3 cup (83 g) grapeseed oil, avocado oil, vegetable oil or other neutral oil
  • 1 1/2  teaspoons (5 g) vanilla extract


  1. Preheat the oven to 325ºF. Grease a 12-cup Bundt pan.
  2. In large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon (if using) and salt.
  3. In a separate bowl, mix applesauce, yogurt, egg, oil and vanilla. Add to dry ingredients and stir until just combined.
  4. Pour into prepared pan.
  5. Bake for 50-60 minutes, or until toothpick inserted in center comes out clean. Mine have consistently been done at 55 to 60 minutes.
  6. Cool 15 to 30 minutes or longer — I let mine sit for 45 minutes before turning it out onto a cooling rack. Before turning it out, run a paring knife around the center circle to loosen it a bit. See notes above if you wish to freeze the cake for a future date. 
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dessert/Cake
  • Method: Oven
  • Cuisine: American