This apple bundt cake recipe is a traditional Rosh Hashanah dessert that can be made with no oil, substituting applesauce instead. Delicious either way!
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:12-15 servings 1x
For the cake:
3 large eggs at room temperature
1/2 cup applesauce or 1 4 oz Motts applesauce cup
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
2 cups all purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup rice milk, soy milk, or reg milk
1/2 cup non dairy sour cream (you can also use dairy)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 large apple, peeled, cored, diced small
1 teaspoon all purpose flour
For the glaze:
1 cup confectioners sugar
1 tablespoon honey
1/4–1/2 teaspoon ground cinnamon depending how you like it
1 teaspoon water or milk
Preheat the oven to 350° F and spray a bundt pan REALLY WELL with baking spray and set aside.
In a large bowl or in a mixer bowl combine the eggs, applesauce, oil (if using), granulated sugar, and brown sugar, and mix well to combine. If using a kitchenaid, mix on low- medium speed until light and frothy.
In a small bowl combine the flour, baking soda, and salt and set aside. In a large mixing cup add the milk (or milk substitute), sour cream (or substitute) and vanilla extract and set aside as well.
In another small bowl add the cinnamon to the apples and then dust with flour- yep put those aside too. Now its time to put it all together.
Start off by adding in 1/3rd of the flour mixture into the batter. Mix well, then add in 1/2 of the milk mixture and mix. Next another 1/3rd of the flour followed by the last of the milk, then the last of the flour, making sure to mix well in between each addition.
When the batter is evenly mixed add in the apple and mix lightly.
Pour the batter into the bundt pan and bake for 35-45 minutes. The cake is done with the top is firm and no longer jiggly, or when a skewer inserted comes out clean.
Make the glaze before serving- combine all glaze ingredients in a small bowl, mix and add in anything necessary to get the consistency you like (see post). Pour over cooled cake and enjoy!
You can substitute all of the oil with another 1/2 cup applesauce.
This recipe can be made dairy or dairy free.
Don’t glaze until ready to serve! If the glaze is too thick add a little bit more water (1 teaspoon). If the glaze is too thin add a little bit more confectioners sugar- start with 1/3rd cup.
Keywords: how to substitute oil in a cake, how to use applesauce instead of oil in a cake, traditional rosh hashana desserts