I am HERE for this cake guys. You guys know the better side of the year is upon us- fall and winter. And today, it’s a solid fall recipe, super tender texture, and it tastes amazing. I won’t stop you from serving this apple cake with your favorite caramel sauce and ice cream.

Apple Bundt Cake Recipe | High-Altitude baking

Plus, it’s super easy to throw together. This apple cake uses unsweetened applesauce, which makes the whole thing quick. No peeling, coring, and slicing fresh apples- you don’t need to. And like, who wants to really. Applesauce creates a really beautiful texture and taste in the final product as well- no dry cake here!

Apple Bundt Cake Recipe | High-Altitude Cake Apple Bundt Cake | Dough-Eyed

We’re packing in a bunch of classic fall spices here. Cinnamon, ginger, cloves, and nutmeg bring the apple flavor to life, and keep the cake tasting warm and cozy.

I also just love bundt cakes in general. They’re pretty without any need for frosting or layering. Sidenote- I have an absolutely unreasonable collection of bundt pans. It messes up my entire pan cupboard, and I’m just living with that for now. I suspect that at some point I’ll literally have a spot dedicated to bundt pans.

Apple Bundt Cake Slice | High-Altitude Baking

So anyways, it’s a simple cake mixture, similar to a pound cake, with the addition of applesauce and spices. I served mine with my favorite caramel sauce and a vanilla whiskey ice cream. The recipe for that ice cream is my book btw!

High-Altitude Bundt Cake | Dough-Eyed

It’s too easy to not make you guys, today is the day.

Apple Bundt Cake

Servings 16 slices


  • 2 1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tbs. cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves
  • 3/4 cup canola oil
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 3/4 cup unsweetened applesauce
  • 2 eggs
  • 2 tsp. vanilla extract


  1. Preheat your oven to 350 degrees, and generously grease a 10-12 cup bundt pan. Set aside. 

  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside. 

  3. In a large bowl, beat together the oil, sugar, and brown sugar until combined. Add in the applesauce, eggs, and vanilla extract until smooth. Slowly beat in the flour mixture. Beat for about a minute, or until all the flour is completely incorporated. 

  4. Pour the batter into your prepared bundt cake pan. Bake for 60-65 minutes, or until a cake tester comes out clean. Cool for about 20 minutes in the pan, then turn it out onto a plate to finish cooling. 

  5. Serve with caramel sauce and ice cream, or plain! 


  1. Deon

    October 19, 2019 at 4:12 pm

    Looking forward to making this, but what altitude do you test your recipes at? I'm at approximately 8100 feet, and wondered if I need to make adjustments for your recipes.

    • Dough-Eyed

      October 20, 2019 at 5:59 pm

      Hi there! I am in Denver, so at about 5,000 feet. You may need to adjust just slightly based on my recipes.

      • Deon

        October 22, 2019 at 10:56 pm

        FYI, made it once with no adjustments, and turned out fine! Perhaps a bit crusty, but I can lessen the cooking time next go around, because yes, there's another one coming up. Husband said (with cake still left), "you're going to have to make this again." Thanks!

        • Dough-Eyed

          October 24, 2019 at 12:05 pm

          That's great to hear!! I'm glad you guys liked it!


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