Mary of The Food Librarian is crazy for bundt cake. For the past several years, she’s celebrated this momentous day by baking a bundt cake for each of the thirty days leading up to National Bundt Day on November 15th. However, this year, she’s doing a “lite edition” and posting fifteen different bundt cakes leading up to Friday’s finale.
I’ve decided to join again this year, albeit a few days early, because National Bundt Day also coincides with French Fridays with Dorie. So, in honor of National Bundt Day, I’m posting an applesauce bundt cake using the homemade applesauce or “compote de pommes” I made last week for French Fridays with Dorie! I followed Gale Gand’s recipe for applesauce cake but excluded the walnuts and raisins. (Ew. Raisins.) I’m not sure why, but my cake needed an entire hour to bake as opposed to Gand’s 40-45 minute suggestion. Perhaps my homemade applesauce was a bit watery, making the batter more liquidy than usual. Plus, I think the longer baking time resulted in a darker cake. Regardless, this turned out to be a delicious, warm, and moist applesauce bundt cake. As you can see, I ate two slices immediately. This recipe is definitely worth trying. Happy National Bundt Day!