Moist Applesauce Bundt Cake

With its perfectly moist texture and soft crumb, this applesauce bundt cake is a serious crowd-pleaser. Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, it will be one of the moistest bundt cakes you ever make. Super simple, it bakes beautifully and evenly every time.

Are you expecting company anytime soon? This applesauce bundt cake might be a good little thing to have on hand. It takes no time to throw together, and it’s the kind of thing, like this one-bowl orange ricotta pound cake and this lemon-ricotta pound cake , that can be enjoyed at any point in the day, early in the morning with coffee, later in the afternoon with tea.

I learned the recipe from my old neighbor, Geri, from Virginia, who always seemed to have this cake on hand anytime she was entertaining. My children and I (and the neighborhood!) couldn’t get enough of it when we found ourselves at her house for one of her legendary gatherings.

Geri started making this cake years ago when her father, who loved sweets, was advised to watch his diet. She found the recipe in some sort of low-fat, heart-healthy cookbook/website and has been making it ever since — for her father, for her own family, for her friends, for nearly every fall gathering and holiday.

Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, this cake is one of the moistest cakes I have ever made, and I can assure you it does not taste like diet food in any shape or form. And unlike some cakes that get moister the day after they are baked, this one is moist immediately, no doubt a result of the quantity of applesauce and yogurt. Moreover, it bakes beautifully and evenly every time — I don’t know why I don’t use my Bundt pan more often — and it looks pretty to boot.

Best Bundt Cake Pan

I love the shape of a classic, scalloped Bundt pan. I’ve had the 12-cup, Nordic Ware Original Bundt Pan for years, and I absolutely love it — cakes bake super evenly every time.

How to Get Cake Out of Bundt Pan

There is nothing more crushing than turning out a cake, from a Bundt pan or other vessel, only to find a huge chunk of it stuck to the interior. Four tips:

1. Be sure to grease your pan really, really well. I use a generous amount of butter, and I take my time as I grease. If you prefer nonstick spray, that works well, too.
2. Let the cake cool in the pan sufficiently before turning it out. I let this cake cool for 45 minutes before turning it out.
3. Buy a good Bundt pan . I have never had issues with cake sticking in the (well greased) Bundt pan I mentioned above.
4. Set a plate or a cooling rack over the top of the Bundt cake; then flip it over together … video coming soon.

What makes a cake moist?

Often fat, either in the form of oil or butter, is what makes a cake moist, but in this cake the moisture comes primarily from two other sources: yogurt and applesauce. Applesauce is frequently used as a lower-calorie substitute for butter and oil — it miraculously goes a great job providing richness without all the fat. As noted above, there are large amounts of both yogurt and applesauce in this cake as well as a small amount of oil, all of which makes for an incredibly moist cake.

Note: Because sugar is hygroscopic, meaning it attracts and holds onto water molecules, it helps make and keep baked goods moist. There is a fair amount of sugar in this cake, though not an inordinate amount given its size. Many commenters have had success cutting the sugar back considerably, so read those if you are interested in cutting back.

A Few Other Apple Recipes To Make This Fall

• Teddie’s Apple Cake
• Balzano Apple Cake
• Big Apple Pancake
• Apple-Frangipan Galette
• Easy French Apple Tart
• Apple Cobbler with Hot Sugar Crust

How to Make Applesauce Cake

First, gather your ingredients. Whisk together the dry ingredients. Stir together the wet ingredients.

Then combine the two.

Grease a Bundt pan well with butter or nonstick spray.

Pour batter into pan. Transfer to oven and bake at 325ºF for about an hour.

If you wish, you can dust with powdered sugar:

How to Make Applesauce

You absolutely do not need to make homemade applesauce to make this cake, but should you feel inclined, know this: it’s super easy! To make really, really good applesauce, you need nothing more than apples and water — no extra sugar, no extra spice. Here’s what you do: Gather some apples.

Cut straight down around the core of the apple; discard the core; place apple pieces in a pot with a little water — for these five apples, I used 1/3 cup water:

Bring to a boil; then turn the heat down to low. Cover the pot and let the apples cook until tender, 15 to 20 minutes (or longer if you are using more apples). Watch closely at the end — as all of the water evaporates, the juices concentrate and can burn quickly:

Using a slotted spoon (or not if there is very little water left in the pot), transfer the apples to a food mill and crank away:

Can you believe the color of this applesauce? It doesn’t always turn out quite this brilliantly, but the key to getting a beautiful pinkish hue in your applesauce is to 1. Leave the skin on the apples when you make the sauce and 2. Use the right kind of apples. I’ve been using Empires, which consistently produce a beautifully colored, not-so-sweet sauce. The skin on the Empires I used for this batch were particularly deep red in hue. Macintosh apples will also create a nice pink sauce.

Description

With its perfectly moist texture and soft crumb, this applesauce cake is a serious crowd-pleaser. Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, it will be one of the moistest bundt cakes you ever make. It’s super simple, and it bakes beautifully and evenly every time.

Notes:

Sugar: Over the years many of you have asked if you can cut the sugar back in this recipe, and many of you have reported back with successful results. Some of you have used 1 cup, others have used 1.5 cups. Encouraged by you, I recently made the cake with 1.5 cups (330 g) of sugar, and it was a great success. That said, I promise you this cake is not too sweet with 2 cups of sugar. Teddie’s apple cake , which is about the same size, also calls for 2 cups of sugar.

Cinnamon : I like it this cake both with cinnamon and without. It all depends on your preferences. If you’re in the mood for those warming fall spices, use cinnamon. If you’re not in the mood for the spiced flavor, use vanilla. The texture of the cake will be divine no matter what spices you use.

Yogurt : Geri, the woman who shared this recipe with me, uses Dannon plain nonfat yogurt, and her cake always came out incredibly deliciously. I get nervous about these things sometimes and can’t keep myself from buying the full-fat tubs. I used Stonyfield whole milk plain.

To freeze: Let the cake cool completely — this may take several hours from when you turn it out onto a cooling rack. Then wrap the cake in plastic wrap and tuck it into a jumbo Ziplock bag. Freeze for up to 3 months; thaw overnight on the counter before serving.

• 2.75 cups ( 350 g ) flour
• 2 cups ( 418 g ) sugar
• 2 1/2 teaspoons ( 13 g ) baking soda
• 1 1/4 teaspoons ( 5 g ) baking powder
• 1 teaspoon ( 7 g ) kosher salt
• 1 teaspoon cinnamon (optional, see notes)
• 1 3/4 cups ( 465 g ) applesauce
• 1 1/4 cups yogurt ( 323 g ) (see notes regarding fat percentage)
• 1 egg
• 1/3 cup ( 83 g ) grapeseed oil, avocado oil, vegetable oil or other neutral oil
• 1 1/2 teaspoons (5 g) vanilla extract

1. Preheat the oven to 325ºF. Grease a 12-cup Bundt pan.
2. In large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon (if using) and salt.
3. In a separate bowl, mix applesauce, yogurt, egg, oil and vanilla. Add to dry ingredients and stir until just combined.
4. Pour into prepared pan.
5. Bake for 50-60 minutes, or until toothpick inserted in center comes out clean. Mine have consistently been done at 55 to 60 minutes.
6. Cool 15 to 30 minutes or longer — I let mine sit for 45 minutes before turning it out onto a cooling rack. Before turning it out, run a paring knife around the center circle to loosen it a bit. See notes above if you wish to freeze the cake for a future date.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dessert/Cake
• Method: Oven
• Cuisine: American

With its perfectly moist texture and soft crumb, this applesauce bundt cake is a serious crowd-pleaser. Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, it will be one of the moistest bundt cakes you ever make. Super simple, it bakes beautifully and evenly every time.

Are you expecting company anytime soon? This applesauce bundt cake might be a good little thing to have on hand. It takes no time to throw together, and it’s the kind of thing, like this one-bowl orange ricotta pound cake and this lemon-ricotta pound cake , that can be enjoyed at any point in the day, early in the morning with coffee, later in the afternoon with tea.

I learned the recipe from my old neighbor, Geri, from Virginia, who always seemed to have this cake on hand anytime she was entertaining. My children and I (and the neighborhood!) couldn’t get enough of it when we found ourselves at her house for one of her legendary gatherings.

Geri started making this cake years ago when her father, who loved sweets, was advised to watch his diet. She found the recipe in some sort of low-fat, heart-healthy cookbook/website and has been making it ever since — for her father, for her own family, for her friends, for nearly every fall gathering and holiday.

Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, this cake is one of the moistest cakes I have ever made, and I can assure you it does not taste like diet food in any shape or form. And unlike some cakes that get moister the day after they are baked, this one is moist immediately, no doubt a result of the quantity of applesauce and yogurt. Moreover, it bakes beautifully and evenly every time — I don’t know why I don’t use my Bundt pan more often — and it looks pretty to boot.

Best Bundt Cake Pan

I love the shape of a classic, scalloped Bundt pan. I’ve had the 12-cup, Nordic Ware Original Bundt Pan for years, and I absolutely love it — cakes bake super evenly every time.

How to Get Cake Out of Bundt Pan

There is nothing more crushing than turning out a cake, from a Bundt pan or other vessel, only to find a huge chunk of it stuck to the interior. Four tips:

1. Be sure to grease your pan really, really well. I use a generous amount of butter, and I take my time as I grease. If you prefer nonstick spray, that works well, too.
2. Let the cake cool in the pan sufficiently before turning it out. I let this cake cool for 45 minutes before turning it out.
3. Buy a good Bundt pan . I have never had issues with cake sticking in the (well greased) Bundt pan I mentioned above.
4. Set a plate or a cooling rack over the top of the Bundt cake; then flip it over together … video coming soon.

What makes a cake moist?

Often fat, either in the form of oil or butter, is what makes a cake moist, but in this cake the moisture comes primarily from two other sources: yogurt and applesauce. Applesauce is frequently used as a lower-calorie substitute for butter and oil — it miraculously goes a great job providing richness without all the fat. As noted above, there are large amounts of both yogurt and applesauce in this cake as well as a small amount of oil, all of which makes for an incredibly moist cake.

Note: Because sugar is hygroscopic, meaning it attracts and holds onto water molecules, it helps make and keep baked goods moist. There is a fair amount of sugar in this cake, though not an inordinate amount given its size. Many commenters have had success cutting the sugar back considerably, so read those if you are interested in cutting back.

A Few Other Apple Recipes To Make This Fall

• Teddie’s Apple Cake
• Balzano Apple Cake
• Big Apple Pancake
• Apple-Frangipan Galette
• Easy French Apple Tart
• Apple Cobbler with Hot Sugar Crust

How to Make Applesauce Cake

First, gather your ingredients. Whisk together the dry ingredients. Stir together the wet ingredients.

Then combine the two.

Grease a Bundt pan well with butter or nonstick spray.

Pour batter into pan. Transfer to oven and bake at 325ºF for about an hour.

If you wish, you can dust with powdered sugar:

How to Make Applesauce

You absolutely do not need to make homemade applesauce to make this cake, but should you feel inclined, know this: it’s super easy! To make really, really good applesauce, you need nothing more than apples and water — no extra sugar, no extra spice. Here’s what you do: Gather some apples.

Cut straight down around the core of the apple; discard the core; place apple pieces in a pot with a little water — for these five apples, I used 1/3 cup water:

Bring to a boil; then turn the heat down to low. Cover the pot and let the apples cook until tender, 15 to 20 minutes (or longer if you are using more apples). Watch closely at the end — as all of the water evaporates, the juices concentrate and can burn quickly:

Using a slotted spoon (or not if there is very little water left in the pot), transfer the apples to a food mill and crank away:

Can you believe the color of this applesauce? It doesn’t always turn out quite this brilliantly, but the key to getting a beautiful pinkish hue in your applesauce is to 1. Leave the skin on the apples when you make the sauce and 2. Use the right kind of apples. I’ve been using Empires, which consistently produce a beautifully colored, not-so-sweet sauce. The skin on the Empires I used for this batch were particularly deep red in hue. Macintosh apples will also create a nice pink sauce.

Description

With its perfectly moist texture and soft crumb, this applesauce cake is a serious crowd-pleaser. Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, it will be one of the moistest bundt cakes you ever make. It’s super simple, and it bakes beautifully and evenly every time.

Notes:

Sugar: Over the years many of you have asked if you can cut the sugar back in this recipe, and many of you have reported back with successful results. Some of you have used 1 cup, others have used 1.5 cups. Encouraged by you, I recently made the cake with 1.5 cups (330 g) of sugar, and it was a great success. That said, I promise you this cake is not too sweet with 2 cups of sugar. Teddie’s apple cake , which is about the same size, also calls for 2 cups of sugar.

Cinnamon : I like it this cake both with cinnamon and without. It all depends on your preferences. If you’re in the mood for those warming fall spices, use cinnamon. If you’re not in the mood for the spiced flavor, use vanilla. The texture of the cake will be divine no matter what spices you use.

Yogurt : Geri, the woman who shared this recipe with me, uses Dannon plain nonfat yogurt, and her cake always came out incredibly deliciously. I get nervous about these things sometimes and can’t keep myself from buying the full-fat tubs. I used Stonyfield whole milk plain.

To freeze: Let the cake cool completely — this may take several hours from when you turn it out onto a cooling rack. Then wrap the cake in plastic wrap and tuck it into a jumbo Ziplock bag. Freeze for up to 3 months; thaw overnight on the counter before serving.

• 2.75 cups ( 350 g ) flour
• 2 cups ( 418 g ) sugar
• 2 1/2 teaspoons ( 13 g ) baking soda
• 1 1/4 teaspoons ( 5 g ) baking powder
• 1 teaspoon ( 7 g ) kosher salt
• 1 teaspoon cinnamon (optional, see notes)
• 1 3/4 cups ( 465 g ) applesauce
• 1 1/4 cups yogurt ( 323 g ) (see notes regarding fat percentage)
• 1 egg
• 1/3 cup ( 83 g ) grapeseed oil, avocado oil, vegetable oil or other neutral oil
• 1 1/2 teaspoons (5 g) vanilla extract

1. Preheat the oven to 325ºF. Grease a 12-cup Bundt pan.
2. In large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon (if using) and salt.
3. In a separate bowl, mix applesauce, yogurt, egg, oil and vanilla. Add to dry ingredients and stir until just combined.
4. Pour into prepared pan.
5. Bake for 50-60 minutes, or until toothpick inserted in center comes out clean. Mine have consistently been done at 55 to 60 minutes.
6. Cool 15 to 30 minutes or longer — I let mine sit for 45 minutes before turning it out onto a cooling rack. Before turning it out, run a paring knife around the center circle to loosen it a bit. See notes above if you wish to freeze the cake for a future date.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dessert/Cake
• Method: Oven
• Cuisine: American

With its perfectly moist texture and soft crumb, this applesauce bundt cake is a serious crowd-pleaser. Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, it will be one of the moistest bundt cakes you ever make. Super simple, it bakes beautifully and evenly every time.

Are you expecting company anytime soon? This applesauce bundt cake might be a good little thing to have on hand. It takes no time to throw together, and it’s the kind of thing, like this one-bowl orange ricotta pound cake and this lemon-ricotta pound cake , that can be enjoyed at any point in the day, early in the morning with coffee, later in the afternoon with tea.

I learned the recipe from my old neighbor, Geri, from Virginia, who always seemed to have this cake on hand anytime she was entertaining. My children and I (and the neighborhood!) couldn’t get enough of it when we found ourselves at her house for one of her legendary gatherings.

Geri started making this cake years ago when her father, who loved sweets, was advised to watch his diet. She found the recipe in some sort of low-fat, heart-healthy cookbook/website and has been making it ever since — for her father, for her own family, for her friends, for nearly every fall gathering and holiday.

Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, this cake is one of the moistest cakes I have ever made, and I can assure you it does not taste like diet food in any shape or form. And unlike some cakes that get moister the day after they are baked, this one is moist immediately, no doubt a result of the quantity of applesauce and yogurt. Moreover, it bakes beautifully and evenly every time — I don’t know why I don’t use my Bundt pan more often — and it looks pretty to boot.

Best Bundt Cake Pan

I love the shape of a classic, scalloped Bundt pan. I’ve had the 12-cup, Nordic Ware Original Bundt Pan for years, and I absolutely love it — cakes bake super evenly every time.

How to Get Cake Out of Bundt Pan

There is nothing more crushing than turning out a cake, from a Bundt pan or other vessel, only to find a huge chunk of it stuck to the interior. Four tips:

1. Be sure to grease your pan really, really well. I use a generous amount of butter, and I take my time as I grease. If you prefer nonstick spray, that works well, too.
2. Let the cake cool in the pan sufficiently before turning it out. I let this cake cool for 45 minutes before turning it out.
3. Buy a good Bundt pan . I have never had issues with cake sticking in the (well greased) Bundt pan I mentioned above.
4. Set a plate or a cooling rack over the top of the Bundt cake; then flip it over together … video coming soon.

What makes a cake moist?

Often fat, either in the form of oil or butter, is what makes a cake moist, but in this cake the moisture comes primarily from two other sources: yogurt and applesauce. Applesauce is frequently used as a lower-calorie substitute for butter and oil — it miraculously goes a great job providing richness without all the fat. As noted above, there are large amounts of both yogurt and applesauce in this cake as well as a small amount of oil, all of which makes for an incredibly moist cake.

Note: Because sugar is hygroscopic, meaning it attracts and holds onto water molecules, it helps make and keep baked goods moist. There is a fair amount of sugar in this cake, though not an inordinate amount given its size. Many commenters have had success cutting the sugar back considerably, so read those if you are interested in cutting back.

A Few Other Apple Recipes To Make This Fall

• Teddie’s Apple Cake
• Balzano Apple Cake
• Big Apple Pancake
• Apple-Frangipan Galette
• Easy French Apple Tart
• Apple Cobbler with Hot Sugar Crust

How to Make Applesauce Cake

First, gather your ingredients. Whisk together the dry ingredients. Stir together the wet ingredients.

Then combine the two.

Grease a Bundt pan well with butter or nonstick spray.

Pour batter into pan. Transfer to oven and bake at 325ºF for about an hour.

If you wish, you can dust with powdered sugar:

How to Make Applesauce

You absolutely do not need to make homemade applesauce to make this cake, but should you feel inclined, know this: it’s super easy! To make really, really good applesauce, you need nothing more than apples and water — no extra sugar, no extra spice. Here’s what you do: Gather some apples.

Cut straight down around the core of the apple; discard the core; place apple pieces in a pot with a little water — for these five apples, I used 1/3 cup water:

Bring to a boil; then turn the heat down to low. Cover the pot and let the apples cook until tender, 15 to 20 minutes (or longer if you are using more apples). Watch closely at the end — as all of the water evaporates, the juices concentrate and can burn quickly:

Using a slotted spoon (or not if there is very little water left in the pot), transfer the apples to a food mill and crank away:

Can you believe the color of this applesauce? It doesn’t always turn out quite this brilliantly, but the key to getting a beautiful pinkish hue in your applesauce is to 1. Leave the skin on the apples when you make the sauce and 2. Use the right kind of apples. I’ve been using Empires, which consistently produce a beautifully colored, not-so-sweet sauce. The skin on the Empires I used for this batch were particularly deep red in hue. Macintosh apples will also create a nice pink sauce.

Description

With its perfectly moist texture and soft crumb, this applesauce cake is a serious crowd-pleaser. Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, it will be one of the moistest bundt cakes you ever make. It’s super simple, and it bakes beautifully and evenly every time.

Notes:

Sugar: Over the years many of you have asked if you can cut the sugar back in this recipe, and many of you have reported back with successful results. Some of you have used 1 cup, others have used 1.5 cups. Encouraged by you, I recently made the cake with 1.5 cups (330 g) of sugar, and it was a great success. That said, I promise you this cake is not too sweet with 2 cups of sugar. Teddie’s apple cake , which is about the same size, also calls for 2 cups of sugar.

Cinnamon : I like it this cake both with cinnamon and without. It all depends on your preferences. If you’re in the mood for those warming fall spices, use cinnamon. If you’re not in the mood for the spiced flavor, use vanilla. The texture of the cake will be divine no matter what spices you use.

Yogurt : Geri, the woman who shared this recipe with me, uses Dannon plain nonfat yogurt, and her cake always came out incredibly deliciously. I get nervous about these things sometimes and can’t keep myself from buying the full-fat tubs. I used Stonyfield whole milk plain.

To freeze: Let the cake cool completely — this may take several hours from when you turn it out onto a cooling rack. Then wrap the cake in plastic wrap and tuck it into a jumbo Ziplock bag. Freeze for up to 3 months; thaw overnight on the counter before serving.

• 2.75 cups ( 350 g ) flour
• 2 cups ( 418 g ) sugar
• 2 1/2 teaspoons ( 13 g ) baking soda
• 1 1/4 teaspoons ( 5 g ) baking powder
• 1 teaspoon ( 7 g ) kosher salt
• 1 teaspoon cinnamon (optional, see notes)
• 1 3/4 cups ( 465 g ) applesauce
• 1 1/4 cups yogurt ( 323 g ) (see notes regarding fat percentage)
• 1 egg
• 1/3 cup ( 83 g ) grapeseed oil, avocado oil, vegetable oil or other neutral oil
• 1 1/2 teaspoons (5 g) vanilla extract

1. Preheat the oven to 325ºF. Grease a 12-cup Bundt pan.
2. In large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon (if using) and salt.
3. In a separate bowl, mix applesauce, yogurt, egg, oil and vanilla. Add to dry ingredients and stir until just combined.
4. Pour into prepared pan.
5. Bake for 50-60 minutes, or until toothpick inserted in center comes out clean. Mine have consistently been done at 55 to 60 minutes.
6. Cool 15 to 30 minutes or longer — I let mine sit for 45 minutes before turning it out onto a cooling rack. Before turning it out, run a paring knife around the center circle to loosen it a bit. See notes above if you wish to freeze the cake for a future date.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dessert/Cake
• Method: Oven
• Cuisine: American

Description

With its perfectly moist texture and soft crumb, this applesauce cake is a serious crowd-pleaser. Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, it will be one of the moistest bundt cakes you ever make. It’s super simple, and it bakes beautifully and evenly every time.

Notes:

Sugar: Over the years many of you have asked if you can cut the sugar back in this recipe, and many of you have reported back with successful results. Some of you have used 1 cup, others have used 1.5 cups. Encouraged by you, I recently made the cake with 1.5 cups (330 g) of sugar, and it was a great success. That said, I promise you this cake is not too sweet with 2 cups of sugar. Teddie’s apple cake , which is about the same size, also calls for 2 cups of sugar.

Cinnamon : I like it this cake both with cinnamon and without. It all depends on your preferences. If you’re in the mood for those warming fall spices, use cinnamon. If you’re not in the mood for the spiced flavor, use vanilla. The texture of the cake will be divine no matter what spices you use.

Yogurt : Geri, the woman who shared this recipe with me, uses Dannon plain nonfat yogurt, and her cake always came out incredibly deliciously. I get nervous about these things sometimes and can’t keep myself from buying the full-fat tubs. I used Stonyfield whole milk plain.

To freeze: Let the cake cool completely — this may take several hours from when you turn it out onto a cooling rack. Then wrap the cake in plastic wrap and tuck it into a jumbo Ziplock bag. Freeze for up to 3 months; thaw overnight on the counter before serving.

• 2.75 cups ( 350 g ) flour
• 2 cups ( 418 g ) sugar
• 2 1/2 teaspoons ( 13 g ) baking soda
• 1 1/4 teaspoons ( 5 g ) baking powder
• 1 teaspoon ( 7 g ) kosher salt
• 1 teaspoon cinnamon (optional, see notes)
• 1 3/4 cups ( 465 g ) applesauce
• 1 1/4 cups yogurt ( 323 g ) (see notes regarding fat percentage)
• 1 egg
• 1/3 cup ( 83 g ) grapeseed oil, avocado oil, vegetable oil or other neutral oil
• 1 1/2 teaspoons (5 g) vanilla extract

1. Preheat the oven to 325ºF. Grease a 12-cup Bundt pan.
2. In large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon (if using) and salt.
3. In a separate bowl, mix applesauce, yogurt, egg, oil and vanilla. Add to dry ingredients and stir until just combined.
4. Pour into prepared pan.
5. Bake for 50-60 minutes, or until toothpick inserted in center comes out clean. Mine have consistently been done at 55 to 60 minutes.
6. Cool 15 to 30 minutes or longer — I let mine sit for 45 minutes before turning it out onto a cooling rack. Before turning it out, run a paring knife around the center circle to loosen it a bit. See notes above if you wish to freeze the cake for a future date.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dessert/Cake
• Method: Oven
• Cuisine: American

Find it online : https://alexandracooks.com/2013/11/22/applesauce-yogurt-cake-homemade-applesauce/

These no-knead dinner rolls are a snap to throw together. Thanks to the help of a muffin tin, you don’t have to do any tricky shaping. Buttery and crisp on the exterior and soft and tender on the interior, these rolls are perfect for the holiday table! 🍞🍞🍞🍞🍞🍞

I know you may think there is no possible way you have time to add one more item, let alone homemade dinner rolls , to your Thanksgiving Day timetable, but I’m here on this snowy November morning to encourage — to insist! — that you do. You absolutely have time.

Homemade Dinner Rolls? Yes. You. Can.

1. Because this is a no-knead dough, it takes five minutes to mix together , especially if you use instant yeast , If you are using active dry yeast , the process takes just a few minutes longer. (See recipe for detailed instructions on how to use active dry yeast.)
2. Because the dough is such high-hydration — meaning the ratio of water to flour is high — you can mix it by hand — no need to haul out the stand mixer.
3. Because these rolls bake in a 12-cup muffin tin, there is no need to flour up a workspace or to get your hands dirty shaping individual rolls. Handling this dough requires no skill.
4. This dough can rise in the corner of your kitchen all morning long. While that turkey roasts away, you can punch the dough down as many times as you need , and when at last you find the oven free of birds and stuffings and gratins , in will go your rolls.
5. These rolls bake in 25 minutes. If you plan on letting your turkey rest for a good 30 minutes before carving, you’ll have plenty of time to let these rolls make their second rise (15 to 20 minutes) and to bake them before your guests are seated around the table, at which point you will pass around a basket of steaming hot, thyme-flecked rolls.

How to Make Dinner Rolls Ahead of Time

If you’d like to cross one to-do off your list, know this: you can mix this dough the day before you plan on baking it and stash it in the fridge. (You can do this with any bread recipe in fact.) In the morning remove the bowl, and let the dough continue to rise at room temperature until it has doubled. If it already has doubled, punch it down, and let it rise again.

About an hour before you plan on serving the rolls, butter your muffin tin, portion the dough among the muffin cups, and let the dough rise for 15-20 minutes; then bake the dinner rolls as directed.

How to Freeze Dinner Rolls

There are two ways to freeze dinner rolls:

1. After you bake them: Simply transfer to an airtight bag or container and freeze for up to 3 months.
2. Before you bake them: I like to freeze dough after it makes one rise. For this recipe you could freeze the punched-down dough in an airtight container. Thaw the dough at room temperature for 5 to 6 hours; then proceed with the recipe.

More Recipes for Homemade Dinner Rolls

• Buttermilk Pull-Apart Rolls (another holiday favorite…tastes like Parker House Rolls)
• No-Knead Brioche Buns (you can bake these brioche buns as instructed below in a muffin tin)
• Hot Cross Buns (a sweet, pull-apart roll)
• Rosemary-Olive Dinner Rolls (you could also simply add rosemary and olives to the recipe below)
• Honey-Buttermilk Dinner Rolls

I know that from getting the turkey cooked to keeping the stuffing and the vegetables and the plates warm to keeping your guests entertained Thanksgiving can be a logistical nightmare challenge. And when there truly are so many wonderful take-and-bake options in your supermarket freezer, why not cross one thing off your to-do list?

Well, because if there ever was an occasion to push your domestic stamina to its limits, to display your culinary prowess, it’s Thanksgiving. I mean, where is the fun in effortless entertaining?

Pony up, Friends!

Nothing says you care like freshly baked bread (and turkey and stuffing and gravy and pumpkin (squash!) pie and punch ). Happy Thanksgiving!

How to Make No-Knead Dinner Rolls

Whisk together flour, salt, sugar, SAF instant yeast, and thyme:

Add water.

Stir to form a sticky dough ball:

Let rise in a warm spot for 1.5-2 hours or until doubled in volume:

Deflate the dough using two forks. (See video for guidance.)

Divide the dough evenly among a 12-cup muffin tin:

Let rise again for 15-20 minutes or…

… until dough has puffed above the rim of the pan. Transfer to the oven, and bake until …

… evenly golden, about 25 minutes.

Optional: butter the tops and sprinkle with sea salt.

Maybe not optional … the buttery, sea salt crust is irresistible.

Transfer the rolls to a bread basket, and pass the butter!

I mean it, I could totally skip the turkey.

Description

Notes:

• This is yet another variation of my mother’s peasant bread . I love using my muffin tin to make rolls especially around the holidays — there’s something truly festive about passing a basket of rolls around the table.

• If you love this recipe, you might love my cookbook, Bread Toast Crumbs , which is all about easy bread baking and how to use every last crumb from the many loaves you bake.

• Yeast: You can buy both SAF instant yeast and Red Star active dry yeast in bulk from Amazon. After you open the pouches, transfer the yeast to an airtight container and store in the fridge or freezer, where they will last forever. If you are using the individual packets of yeast, go ahead and use the whole packet — each is 2.25 teaspoons, which is fine for this recipe.

• To make foolproof lukewarm water , boil some water — I use my teapot. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast.

• To can create a warm spot for your bread to rise : Turn your oven on; then turn it off after 1 minute — this will create just a slightly warm environment to get the bread rising nicely.

• Butter: If you wish, you can melt a few tablespoons of butter and brush the tops of the just-baked rolls; then sprinkle with sea salt .

• 4 cups ( 512 g ) unbleached all-purpose flour

• 2 teaspoons ( 10 g ) kosher salt

• 2 teaspoons ( 8 g ) sugar

• 2 teaspoons ( 8 g ) instant yeast or active dry yeast, see notes above

• 1 to 2 tablespoons minced fresh thyme leaves or other herbs (a mix of rosemary, sage, and thyme is nice)

• 2 cups ( 454 g ) lukewarm water, see notes above

• room temperature butter, about 2 tablespoons, plus more for brushing, if you wish, see notes above

1. If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, instant yeast, and fresh thyme leaves. Add the water. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. Place in a warm spot to rise (see notes above) for 1.5 to 2 hours.
2. If you are using active dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour, salt, and thyme. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. (At this point, you can cover the bowl and place it in the fridge for 1 to 3 days.)
3. Place in a warm spot to rise (see notes above) for 1.5 to 2 hours. Meanwhile, generously butter a 12-cup muffin pan, plus a few ramekins (2 to 4) if you wish… recently, for simplicity, I have just been baking 12 large dinner rolls in my muffin tin and not bothering with the ramekins.
4. Preheat the oven to 425ºF. Using two forks, punch down your dough, by pulling it from the sides — see video for guidance — and to the center. You want to loosen the dough entirely from the sides of the bowl. Take your two forks and divide the dough roughly into 6 portions. Then, using the two forks, scoop up half of each of these portions and plop each into a buttered muffin cup. Repeat with remaining dough. This won’t be pretty, but it doesn’t matter. Try your best to divide the dough equally, and if you have extra dough, bake it off in the buttered ramekins. Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.
5. Bake for 15 minutes. Reduce the heat to 375º and make for 10 to 15 minutes longer. Remove from the oven and turn the rolls onto a cooling rack or directly into a bread basket. Pass the butter. (Note: If you wish to butter the tops of the rolls, do so in the muffin tin or on the cooling rack. A sprinkling of sea salt over top is a nice touch.)

• Prep Time: 3 hours
• Cook Time: 30 minutes
• Category: Bread
• Method: Baked
• Cuisine: American