This Fresh Apple Cake is moist and delicious and full of texture! It’s perfect for fall and better-for-you because the oil is replaced with applesauce.
- 1 1/2 cups Mott’s® Applesauce
- 2 cups sugar
- 3 large eggs
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 2 tsp. vanilla extract
- 3 cups fresh apples, cut into small cubes (I used 2 large Granny Smith apples)
- 1 cup chopped pecans + a extra for garnish
- 1/2 cup caramel sauce, optional
- Preheat the oven to 350°F.
- In a large mixing bowl, blend the applesauce, sugar and eggs together until smooth.
- Add the flour, baking soda, salt and cinnamon, then mix again until well combined.
- Next add in the vanilla extract and mix again.
- Chop your apples, then mix those and the nuts into your batter.
- Prepare a bundt pan. I spray mine with cake pan release or you could use a homemade version. Pour the batter into the pan then spread it out evenly.
- Bake for 1 hour and 15 minutes and test for doneness. The outside will be browned and crispy – the inside soft and moist!
- Flip out onto a cake plate to cool, then drizzle with caramel sauce and garnish with more chopped pecans.
- Category: Dessert