Notes: I am sure some of you might want to cut back the sugar here, but I’m not sure how to advise, because I already cut it back by a quarter cup, and I promise promise promise you that this cake is not too sweet. Also, 2 cups of sugar for a cake this size isn’t inordinate. Teddie’s apple cake, which is about the same size, also calls for 2 cups of sugar.
I have made this cake twice now, once with cinnamon and once without (using vanilla in place of the cinnamon), and I like it both ways. It all depends on your preferences. If you’re in the mood for all of those fall spices, use cinnamon along with a pinch of allspice and cloves. If you’re already over the spiced taste, use vanilla. Just know that the texture of the cake will be divine no matter what spices you use.
Also, Geri uses Dannon plain nonfat yogurt, and her cake always came out incredibly deliciously, but I get nervous about these things sometimes and can’t keep myself from buying the full-fat tubs. I used Stonyfield whole milk plain.
You absolutely do not need to make the applesauce, but if you’re feeling up for it, go for it. While you’re at it, maybe make enough to serve at Thanksgiving, too?
Finally, some of you might like an alternative to the vegetable/canola oil, and I’m not sure how to advise on this one either. I haven’t explored baking with coconut oil enough to say how it might affect the texture. I’m thinking the best substitute might just be an olive oil (not extra-virgin) or grapeseed oil.
- 2 3/4 (12.3 oz | 350 g) cups flour
- 2 cups (14.75 oz | 418 g) sugar
- 2 1/2 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 teaspoon cinnamon (optional, see notes)
- 1 3/4 cups applesauce
- 1 1/4 cups yogurt (see notes regarding fat percentage)
- 1 egg
- 1/3 cup vegetable oil or canola oil
- 1 1/2 teaspoons vanilla extract
- Preheat the oven to 325ºF. Grease a 12-cup Bundt pan.
- In large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon (if using) and salt.
- In a separate bowl, mix applesauce, yogurt, egg, oil and vanilla. Add to dry ingredients and stir until just combined.
- Pour into prepared pan.
- Bake for 50-60 minutes, or until toothpick inserted in center comes out clean. Mine have consistently been done at 55 to 60 minutes.
- Cool 15 to 30 minutes or longer — I think I let mine sit for 45 minutes before turning it out onto a cooling rack. Before turning it out, you might want to run a paring knife around the center circle to loosen it a bit.
- Category: Dessert/Cake
- Method: Oven
- Cuisine: American
Keywords: Applesauce, yogurt, cake, moist