Rustic Applesauce-Cinnamon Bundt Cake

A moist, old-fashioned cake scented with applesauce and warm cinnamon, baked in a classic bundt pan for those perfect ridges and golden crust. Simple, cozy, and utterly slice-able.

Ingredients (1 bundt, ~12 slices)
• 2 cups (250 g) all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• ½ cup (115 g) unsalted butter, melted and cooled
• 1 cup (200 g) light brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ¾ cups (420 g) unsweetened applesauce
• Optional: ½ cup (60 g) chopped toasted walnuts

Method
Preheat the oven to 350 °F / 175 °C and generously grease a 10-cup bundt pan. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. In a separate large bowl whisk melted butter, brown sugar, and granulated sugar until glossy. Beat in eggs one at a time, then vanilla. Fold in applesauce. Add dry mixture and stir just until no streaks remain; fold in walnuts if using. Scrape batter into pan, tap once to level, and bake 40–45 min until a skewer comes out clean. Cool 15 min, invert onto a rack, cool completely, and dust with powdered sugar or serve plain.

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