Nothing says comfort like a warm, spiced cake fresh from the oven, and this Amish applesauce cake recipe delivers just that. With its moist texture, cozy cinnamon flavor, and wholesome ingredients, it’s a dessert that feels like a hug in every bite.
Perfect for fall gatherings or a simple family treat, this cake is easy to make and loved by all. Its rustic charm makes it a timeless addition to any table.
I first tasted this cake at a local Amish market, where its simplicity and rich apple flavor won me over. The recipe reflects the Amish tradition of using pantry staples to create hearty, flavorful dishes. Whether you’re a seasoned baker or just starting out, this cake is a must-try. Let’s dive into why it’s so special and how you can bake it at home.
Why People Love This Amish Applesauce Cake
This Amish applesauce cake is adored for its moist, tender crumb. The applesauce adds natural sweetness and keeps the cake soft. It’s a dessert that feels indulgent yet wholesome.
Its warm spices, like cinnamon and nutmeg, evoke cozy fall days. The cake’s rustic simplicity makes it perfect for any occasion. From potlucks to quiet evenings, it always hits the spot.
The recipe is also incredibly forgiving. Even beginner bakers can achieve great results. Plus, it uses everyday ingredients you likely already have.
What Is an Amish Applesauce Cake?
This cake is a traditional Amish dessert made with applesauce as the star ingredient. The applesauce replaces some of the fat, creating a moist, flavorful cake. Spices like cinnamon and nutmeg give it a warm, comforting taste.
Unlike fussy layer cakes, this is a single-layer, no-frosting dessert. It’s often baked in a square or rectangular pan and served in squares. Its simplicity reflects Amish values of frugality and flavor.
Ingredients You’ll Need
To bake this Amish applesauce cake, gather these straightforward ingredients. They’re pantry staples, making this an easy recipe to whip up. Here’s what you’ll need for a 9×13-inch cake:
- All-Purpose Flour (2 cups): Forms the cake’s structure.
- Granulated Sugar (1 ½ cups): Sweetens the cake.
- Unsweetened Applesauce (1 ½ cups): Adds moisture and apple flavor.
- Vegetable Oil (½ cup): Keeps the cake tender.
- Eggs (2 large): Bind the ingredients together.
- Baking Soda (1 tsp): Helps the cake rise.
- Baking Powder (1 tsp): Ensures a light texture.
- Ground Cinnamon (1 tsp): Adds warm, spicy notes.
- Ground Nutmeg (½ tsp): Enhances the fall flavor.
- Salt (½ tsp): Balances the sweetness.
- Vanilla Extract (1 tsp): Rounds out the flavors.
- Chopped Walnuts (¾ cup, optional): Adds a nutty crunch.
- Raisins (¾ cup, optional): For extra sweetness and texture.
Equipment Needed
You don’t need fancy tools to make this cake. Basic kitchen items will do the job. Here’s what to have on hand:
- 9×13-inch baking pan
- Mixing bowls
- Whisk or wooden spoon
- Measuring cups and spoons
- Spatula for spreading batter
- Cooling rack
- Oven mitts
How to Make Amish Applesauce Cake
This recipe is simple and comes together quickly. Follow these steps for a perfect cake. Preheat your oven to 350°F (175°C) before starting.
Step 1: Grease the Pan
Lightly grease a 9×13-inch baking pan with butter or non-stick spray. This prevents the cake from sticking. Set the pan aside.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Ensure the spices are evenly distributed. This forms the dry base.
Step 3: Combine Wet Ingredients
In another bowl, mix applesauce, sugar, oil, eggs, and vanilla extract. Stir until smooth and well-combined. The mixture should be slightly thick.
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in walnuts and raisins if using. Avoid overmixing to keep the cake tender.
Step 5: Pour into Pan
Spread the batter evenly into the prepared baking pan. Use a spatula to smooth the top. Ensure the batter reaches all corners for uniform baking.
Step 6: Bake the Cake
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown. Let the cake cool in the pan for 15 minutes.
Step 7: Cool and Serve
Transfer the cake to a cooling rack or leave it in the pan to cool completely. Cut into squares and serve. Dust with powdered sugar if desired.
Tips for the Perfect Amish Applesauce Cake
To ensure your cake turns out beautifully, keep these tips in mind:
- Use Unsweetened Applesauce: Sweetened varieties can make the cake too sugary.
- Don’t Overmix: Stir just until the ingredients combine to avoid a dense cake.
- Check for Doneness: If the toothpick has wet batter, bake for an extra 5 minutes.
- Customize Add-Ins: Swap walnuts for pecans or skip raisins for a simpler flavor.
- Store Properly: Wrap leftovers tightly to maintain moisture, as advised by King Arthur Baking.
Serving Suggestions
This cake is delicious on its own but shines with a few enhancements. Here are some serving ideas:
- Dust with Powdered Sugar: A light dusting adds a touch of sweetness and elegance.
- Serve with Whipped Cream: A dollop of whipped cream complements the spices.
- Pair with Ice Cream: Vanilla or cinnamon ice cream makes a cozy pairing.
- Add a Caramel Drizzle: A thin drizzle of caramel enhances the apple flavor.
- Enjoy with Tea: Serve with hot apple cider or chai tea for a fall treat.
Nutritional Information
Here’s the approximate nutritional breakdown per serving (based on 12 servings, including walnuts and raisins):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Cholesterol | 35 mg |
| Sodium | 210 mg |
| Total Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugars | 30 g |
| Protein | 4 g |
Note: Nutritional values are estimates and may vary based on ingredient brands or portion sizes.
Make-Ahead and Storage Tips
This cake is ideal for preparing in advance. Bake it up to 2 days ahead and store it covered at room temperature. For longer storage, refrigerate for up to 5 days.
Wrap leftovers tightly in plastic wrap or store in an airtight container. This keeps the cake moist and flavorful. Reheat individual slices in the microwave for 10-15 seconds if desired.
To freeze, wrap the cooled cake or slices in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Why This Recipe Stands Out
This Amish applesauce cake recipe is a gem for its simplicity and heartwarming flavor. The applesauce creates a naturally moist cake that doesn’t need frosting to shine. Its warm spices and optional add-ins like walnuts or raisins make every bite delightful.
The recipe’s Amish roots add a layer of charm, reflecting a tradition of resourceful baking. It’s perfect for bakers of all skill levels, with no complicated techniques required. Whether for a holiday or a weeknight dessert, this cake brings comfort to any table.
Its versatility is another strength. Serve it plain for a rustic treat or dress it up with toppings for a special occasion. The cake’s ability to stay moist for days makes it a practical choice for gatherings.
Summary
This Amish applesauce cake recipe is a cozy, flavorful dessert that’s easy to make and hard to resist. With its moist texture, warm spices, and wholesome applesauce base, it’s perfect for fall or any time of year. Bake it for family gatherings, potlucks, or a simple treat at home. Serve it plain or with a touch of whipped cream for a slice of pure comfort.
FAQ
Can I use homemade applesauce?
Yes, homemade unsweetened applesauce works great. Ensure it’s smooth for best results.
Can I make this cake gluten-free?
Substitute all-purpose flour with a gluten-free baking blend. Check that other ingredients are gluten-free.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean. The top will be golden brown.
Can I skip the nuts and raisins?
Absolutely, the cake is delicious without them. Add dried cranberries for a twist if desired.
How should I store the cake?
Keep it covered at room temperature for 2 days or refrigerate for up to 5 days.
Amish Applesauce Cake Recipe
Equipment
- 9×13-inch baking pan
- Mixing bowls
- Whisk or wooden spoon
- Measuring cups and spoons
- Spatula
- Cooling rack
- Oven Mitts
Ingredients
- All-Purpose Flour 2 cups: Forms the cake’s structure.
- Granulated Sugar 1 ½ cups: Sweetens the cake.
- Unsweetened Applesauce 1 ½ cups: Adds moisture and apple flavor.
- Vegetable Oil ½ cup: Keeps the cake tender.
- Eggs 2 large: Bind the ingredients together.
- Baking Soda 1 tsp: Helps the cake rise.
- Baking Powder 1 tsp: Ensures a light texture.
- Ground Cinnamon 1 tsp: Adds warm, spicy notes.
- Ground Nutmeg ½ tsp: Enhances the fall flavor.
- Salt ½ tsp: Balances the sweetness.
- Vanilla Extract 1 tsp: Rounds out the flavors.
- Chopped Walnuts ¾ cup, optional: Adds a nutty crunch.
- Raisins ¾ cup, optional: For extra sweetness and texture.
Instructions
Step 1: Grease the Pan
- Lightly grease a 9×13-inch baking pan with butter or non-stick spray. This prevents the cake from sticking. Set the pan aside.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Ensure the spices are evenly distributed. This forms the dry base.
Step 3: Combine Wet Ingredients
- In another bowl, mix applesauce, sugar, oil, eggs, and vanilla extract. Stir until smooth and well-combined. The mixture should be slightly thick.
Step 4: Make the Batter
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in walnuts and raisins if using. Avoid overmixing to keep the cake tender.
Step 5: Pour into Pan
- Spread the batter evenly into the prepared baking pan. Use a spatula to smooth the top. Ensure the batter reaches all corners for uniform baking.
Step 6: Bake the Cake
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown. Let the cake cool in the pan for 15 minutes.
Step 7: Cool and Serve
- Transfer the cake to a cooling rack or leave it in the pan to cool completely. Cut into squares and serve. Dust with powdered sugar if desired.
