Moist Applesauce Cherry Bombed Bundt Cake

Get ready to savor the goodness of a no-fuss super moist bundt cake that’s as easy to make as it is delicious—with a delightful cherry bomb twist in every slice! Cherry concentrate can be found in your local grocery store, however, if you choose to leave it out, this cake will still be one of your dependable favorites.

We always keep unsweetened 100% tart cherry juice concentrate in our frig. Years ago, early onset arthritic symptoms and gout started to present in my husband’s joints. He’s an Army veteran who was seriously injured in combat in Asia. Not wanting to live on pain meds, he sips this concentrate whenever excruciating pain and swelling flairs-up. Within a couple of days, the pain subsides and eventually disappears for a long time. So, when I saw this ingredient used in applesauce bundt cake on King Arthur’s web site, I just had to try it out! I was curious and wanted to add a new dimension to an old classic cake! This cake was also inspired by Alexandria Cooks website. Both hers and King Arthur’s have been a helpful resource for bread baking.

Moist Applesauce Cherry Bombed Bundt Cake

This applesauce cake is simple to make and incredibly delicious! Made with yogurt, applesauce and cherry concentrate, it is one of the moistest bundt cakes you will make. Serve as an afternoon snack, breakfast or dessert! It bakes beautifully every time!

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Total Time 1 hour hr 15 minutes mins

Servings: 12 people

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2¾ Cups Flour 350 g
• 2 Cups Sugar 418 g (1½ cups works too)
• 2½ tsps Baking soda 13 g
• 1¼ tsps Baking powder 5 g
• 1 tsps Kosher salt 7 g
• 1 tsps Cinnamon
• ⅛ tsps Allspice Optional, just a pinch
• 1½ Cups Unsweet Applesauce (400 g) or 1¾ (465 g) if not using tart cherry juice concentrate
• ⅓ Cup Tart cherry concentrate 110 g if using. Can also use tart black cherry juice concentrate. I used Cherry Bay Orchards brand found in my grocery store juice isle.
• 1¼ Cups Yogurt 323 g, I always use whole, full fat
• 1 Egg
• ⅓ Grapeseed oil, avocado oil, or other neutral oil
• 1½ tsps Vanilla extract or paste

Equipment

• 12 Cup Bundt pan

Method

 

1. Preheat the oven to 325℉. Grease a 12-cup bundt pan.
2. In a large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon and salt.
3. In a separate bowl, mix applesauce, yogurt, egg, oil vanilla (and tart cherry concentrate if using). 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 48-50 minutes.
6. Cool 15-30 minutes or longer. I let mine cool for an hour to avoid any disasters! Before unmolding, run a plastic knife around the center circle to loosen it a bit.
7. To store cake, allow it to cool completely. Wrap tightly in plastic wrap and store at room temperature up to 2 days. This flavorful cake may be stored in the fridge for up to one week or frozen up to 3 months. Defrost at room temperature then warm gently in the microwave at 50% power until desired temperature has been reached.

I encourage you to give this recipe a try! Feel free to share your experience with me—I’d love to hear how it turns out in your kitchen!