This Applesauce Oatmeal Bundt Cake is a favorite cake of mine when the weather is still a little bit chilly, because the cake seems very homey and satisfying, the perfect thing for enjoying on a cool morning without any fuss or fanfare. The cake contains applesauce, rolled oats and honey – all of which work well together – as well as some cinnamon, allspice and nutmeg that serve to highlight the fruity applesauce.
Applesauce adds both moisture and flavor to this cake, and stands as its own ingredient (not a replacement for something else). Applesauce is easy to work with because it doesn’t need to be chopped, blended or grated, but it delivers a lot of fresh apple flavor. I recommend using plain applesauce, although a chunky applesauce with big pieces of apple in it can be a very nice addition to the cake, too. The oatmeal also adds a lot of flavor to this cake, just as it does to a batch of oatmeal cookies. You can use whole rolled oats for the most distinct oat flavor, but quick cooking oats will give the cake a slightly finer texture if you have that type of oatmeal and prefer to use it. Both will give you a great cake, and I tend to use what I have on hand (the cake pictured uses rolled oats).
This cake is not too sweet and, while it could be topped with some cream cheese frosting and served for dessert, it is an excellent breakfast or snack cake. If you leave off the frosting, you can even toast a slice and serve it spread with a little bit of butter or some confectioners’ sugar. The cake keeps well when stored in an airtight container, but the fact that it holds up to toasting means that you can “refresh” a slice of cake to enjoy with a cup of tea even many days after baking.
Applesauce Oatmeal Bundt Cake
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1 1/2 cups brown sugar
3 large eggs
2/3 cup butter, melted and cooled
2 tsp vanilla extract
1/4 cup honey
1 cup applesauce
2 cups rolled or quick cooking oatmeal
Preheat oven to 350F. Lightly grease and flour a 12-cup bundt pan.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, allspice and nutmet.
In a large bowl, whisk together sugar and eggs until well-combined. Whisk in melted butter, vanilla and honey until smooth. Stir in half of the flour mixture, followed by the applesauce. Add remaining flour mixture, along with the oatmeal, and stir just until no streaks of dry ingredients remain.
Pour into prepared pan.
Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
Allow cake to rest in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely.
Dust with confectioners’ sugar before serving.