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Moist Applesauce Bundt Cake Recipe with Cinnamon Glaze

This applesauce bundt cake is a lovely way to celebrate a bountiful fall apple harvest. The batter blends applesauce, extra-virgin olive oil, warm cinnamon, and a generous amount of finely diced apples. The result is a tender, moist crumb with a slightly crisp, cinnamon-sugar-coated exterior.

An optional vanilla glaze made with a touch of heavy cream adds a glossy contrast and a bit more sweetness. If you prefer, a dusting of powdered sugar is a simple, elegant alternative.

Apple bundt cake with white glaze on a marble platter

I first baked this apple bundt cake last autumn. As I cored and diced apples straight from a cardboard box, I paused at the kitchen window and felt the quiet change of season: cool, damp mornings, afternoons softened by golden light, and dew-laden spiderwebs in the yard. In uncertain times, the steady rhythm of the seasons is comforting. This cake is a small, reliable pleasure—familiar and warming, with just enough texture and spice to feel like fall in a slice.

Slices of apple bundt cake on plates with forks, cinnamon sticks and apple slices as decoration

This is not an overly sweet cake; I think of it as a snacking cake that works just as well for breakfast as for an afternoon treat. I enjoyed it with a spoonful of Greek yogurt, and another day I served it with lightly sweetened whipped cream and a hot cup of coffee. Both ways were delicious. The recipe is versatile: dress it up with glaze and cream or keep it simple with powdered sugar. Either way, it captures the cozy comfort of crisp, apple-filled days.

Hand pouring white glaze onto an apple bundt cake
Brown bundt cake with white glaze on a marble platter with apple branches in foreground

Recipe notes

Bundt pan: The photos show a 10-cup Brilliance pan by Nordicware, a heavy-duty pan that releases well when properly prepared. Bundt pan shapes vary, so the amount of cinnamon-sugar needed to coat the interior may differ. Pour the cinnamon-sugar into the greased pan, tilt, and rotate the pan to coat all crevices, then shake out any excess.

Apples: I used unpeeled apples from our yard; the skins softened during baking and were barely noticeable. I recommend dicing the apples quite finely so they distribute evenly through the batter. Choose firm, crisp apples that hold their shape when baked.

Dairy-free option: The cake batter itself is effectively dairy free because olive oil and applesauce supply the fat and moisture. To make the entire cake dairy free, use a plant-based butter to prepare the pan and replace the heavy cream in the glaze with a thicker nondairy milk (add it a tablespoon at a time to reach the right glaze consistency). I haven’t tested this variation extensively, but it should work well for most home bakers.

Close up of a slice of partially eaten glazed apple bundt cake on a white ceramic plate

More fall recipes

  • Ginger cookies on a baking sheet resting on a brown parchment paper rectangle. A jar of molasses is nearby.

    Triple Ginger Molasses Cookies
  • Close up of a mini cake on a white plate cut in half, revealing a moist crumb with bits of apples inside. The cake is covered in a drizzle of salted caramel sauce.

    Apple Ginger Mini Cakes with Salted Caramel Sauce
Slices of bundt cake on ceramic plates with forks, cinnamon sticks and apple slices as decoration

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📖 Recipe

Applesauce Bundt Cake

This applesauce bundt cake combines olive oil, applesauce, cinnamon, and diced apples for a moist crumb and a slightly crisp, cinnamon-sugar exterior. A simple vanilla glaze adds shine and sweetness.

Author: Kathleen Culver

Prep time: 25 minutes • Cook time: 55 minutes • Total time: 1 hour 20 minutes

Servings: One 10-cup bundt pan (about 16–24 slices)

Ingredients

Bundt Pan Preparation

  • 3 tablespoons (43 g) softened butter
  • 1/3 cup (68 g) granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Applesauce Bundt Cake

  • 3/4 cup (159 g) extra virgin olive oil
  • 3/4 cup (183 g) smooth applesauce (not chunky)
  • 3 large eggs, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) packed brown sugar
  • 3 cups (360 g) all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 4 large apples (about 1 lb / 455 g after coring and dicing), cored and finely diced; peeling optional

Vanilla Glaze (optional)

  • 2 cups (240 g) powdered sugar, sifted
  • 2 fl oz (1/4 cup / 62 mL) heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

Preparing the Bundt Pan

  1. Thoroughly grease a 10-cup bundt pan with softened butter, using a small brush if available. Pour the cinnamon-sugar mixture into the pan and tilt and rotate the pan so the mixture coats every crevice. Shake out excess sugar.

Applesauce Bundt Cake

  1. Preheat the oven to 350°F (177°C).
  2. In a large bowl, whisk together the olive oil, applesauce, eggs, and vanilla until smooth.
  3. In a separate bowl, whisk the flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon until evenly combined.
  4. Add the dry ingredients to the wet ingredients and mix gently with a spoon or spatula until just combined, scraping the bottom of the bowl to ensure no dry pockets remain.
  5. Fold in the finely diced apples until they are evenly distributed through the batter.
  6. Pour the batter into the prepared bundt pan. Firmly rap the pan on the counter a few times to release trapped air and help the batter settle into the pan’s crevices.
  7. Bake for 55–60 minutes, until the top is golden brown, the cake slightly pulls away from the edges, and a toothpick inserted in the center comes out clean.
  8. Cool the cake in the pan for 10 minutes, then invert onto a cooling rack. Gently loosen the pan by moving it back and forth and lift it off. Cool completely before glazing.

Vanilla Glaze

  1. In a measuring cup or small bowl, whisk together the powdered sugar, heavy cream, and vanilla until smooth. The glaze should be thick but pourable; add an extra teaspoon of cream if needed.
  2. Pour the glaze over the cooled bundt cake and allow it to set before slicing and serving.