Amish Applesauce Cake Recipe – Easy, Moist & Perfect for Dessert

Warm cinnamon, soft apples, and a hint of nostalgia—just the thought of Amish applesauce cake sends me straight back to my grandma’s farmhouse kitchen. The scent would fill every corner, making you pause whatever you were doing and drift toward the oven. Honestly, the first time I made this Amish applesauce cake, it was a chilly autumn afternoon—I had a few apples left, and the craving hit hard. There’s something magical about the way applesauce transforms simple cake batter into a moist, tender treat that’s so much more than the sum of its parts.

I discovered this recipe in a faded Amish community cookbook, tucked away on a secondhand shelf. Over the years, I’ve tweaked it to get the perfect balance of spice, sweetness, and that signature dense, moist crumb. It’s become my go-to for family gatherings and cozy evenings, and I always get requests for the recipe. If you love desserts that are old-fashioned, comforting, and seriously easy to whip up, this Amish applesauce cake is going to be your new best friend.

This cake isn’t just delicious—it’s practical. The applesauce keeps it moist for days, meaning leftovers (if there are any) stay fresh. Plus, it’s a hit with kids and adults, even those who claim they’re not “cake people.” Whether you’re looking for a simple weeknight treat, a make-ahead dessert for busy weekends, or a slice of edible nostalgia, you’re in the right place. Trust me, after baking this Amish applesauce cake more than a dozen times, I can safely say it’s foolproof, adaptable, and absolutely irresistible.

Why You’ll Love This Recipe

Let’s face it—there are hundreds of applesauce cake recipes out there. But this Amish applesauce cake is different. As someone who’s tested cake after cake, I can tell you this one stands out for a few reasons:

• Unbeatable Moistness: Thanks to the applesauce, every slice is soft and tender (no dry crumbs here!).
• Easy to Make: You don’t need fancy equipment or weird ingredients.
• Old-Fashioned Flavor: The blend of cinnamon, nutmeg, and cloves is pure comfort—like a hug from the inside out.
• Versatile: Perfect for breakfast, dessert, or snacking. No judgment if you sneak a slice for lunch!
• Family-Approved: My kids always ask for seconds, and even picky eaters come back for more.
• Stays Fresh: The applesauce keeps it moist for days, making it ideal for meal prep or busy schedules.
• Great for Sharing: Whether you’re headed to a potluck, holiday party, or just want to treat your neighbors, this cake travels well and always gets compliments.

Here’s what really makes this Amish applesauce cake recipe shine: It’s the way the spices blend together, giving you a warm, cozy flavor without overpowering the sweet apple notes. The applesauce (use homemade if you can!) keeps everything ultra-moist. Honestly, it’s the cake that people remember—you’ll get asked for this recipe, guaranteed. If you love recipes that are easy, real, and totally satisfying, you’re going to adore this one.

For me, it’s not just about taste. It’s about the memories—the sticky fingers, the laughter around the table, and the simple joy of baking something wholesome. That’s why I keep coming back to this cake, and why I know you’ll love it, too.

Ingredients Needed

This Amish applesauce cake recipe uses everyday ingredients you probably have in your pantry. Each one plays its part—whether it’s for moisture, flavor, or structure. Here’s what you’ll need:

• For the Cake Batter:
  • 2 cups (255g) all-purpose flour (for structure—can sub with whole wheat for a heartier version)
  • 1 1/2 teaspoons baking soda (leavening for a light crumb)
  • 1/2 teaspoon salt (balances the sweetness)
  • 2 teaspoons ground cinnamon (the main spice—adds warmth)
  • 1/2 teaspoon ground nutmeg (for depth)
  • 1/4 teaspoon ground cloves (optional, but adds that classic Amish touch)
  • 1/2 cup (115g) unsalted butter, softened (richness—can swap with coconut oil for dairy-free)
  • 1 cup (200g) granulated sugar (sweetness—feel free to use part brown sugar for extra flavor)
  • 2 large eggs, room temperature (binding and richness)
  • 2 cups (480g) unsweetened applesauce (moisture and flavor—homemade or store-bought)
  • 1 teaspoon pure vanilla extract (rounds out the flavor)
• Optional Add-Ins:
  • 1 cup (120g) chopped walnuts or pecans (for crunch—skip if allergic)
  • 1 cup (150g) raisins or dried cranberries (for a classic Amish twist)
• For the Topping (Optional):
  • Powdered sugar, for dusting
  • Simple glaze: 1 cup (120g) powdered sugar + 2 tablespoons milk (for a sweet finish)

Ingredient Notes: I always recommend King Arthur flour for the best texture. If you’re using store-bought applesauce, check that it’s unsweetened—otherwise, reduce the added sugar a bit. For gluten-free, swap the flour with your favorite blend (Bob’s Red Mill works well). If you want more spice, add extra cinnamon or a dash of allspice. And hey, if you don’t have raisins, dried cherries are delicious, too!

Substitutions are totally welcome. Try coconut oil for a lighter flavor, or use a flax egg if you’re egg-free. This cake is forgiving—just don’t skimp on the applesauce, that’s where the magic happens.

Equipment Needed

You don’t need a fancy kitchen to make this Amish applesauce cake. Here’s what I use every time:

• Mixing bowls: At least two—one for dry, one for wet ingredients.
• Whisk & Spatula: A sturdy whisk for combining, and a silicone spatula for folding (makes cleanup easy).
• Electric mixer: Hand or stand mixer for creaming butter and sugar (though a good old wooden spoon works if you’re feeling rustic).
• 9×13-inch (23x33cm) baking pan: Standard size for even baking; you can use a round cake pan or even a loaf pan for thicker slices.
• Measuring cups & spoons: Accuracy matters—especially for flour and baking soda.
• Wire rack: For cooling (essential so the cake doesn’t get soggy underneath).

If you don’t have a 9×13 pan, try two 8-inch rounds or a bundt pan—just adjust the baking time. I’ve used both glass and metal pans; metal gives a slightly crisper edge. Pro tip: line your pan with parchment paper for easy removal and less hassle.

On a budget? No worries. I’ve made this cake with thrift-store bowls and a hand-me-down whisk. Just make sure everything’s clean and dry before you start (especially the mixer blades—learned that one the hard way!).

Preparation Method

Ready to bake? Follow these steps for a perfect Amish applesauce cake every time. Here’s how I do it:

1. Preheat the oven: Set to 350°F (175°C). Grease your 9×13-inch pan with butter or nonstick spray. Line with parchment if you want easy removal.
2. Mix dry ingredients: In a medium bowl, whisk together 2 cups (255g) flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. Set aside. (Tip: Sift if you want extra fluffy cake, but it’s not mandatory.)
3. Cream butter and sugar: In a large bowl, beat 1/2 cup (115g) softened butter with 1 cup (200g) sugar until light and fluffy—about 2-3 minutes. If using a hand mixer, start on low and gradually increase speed.
4. Add eggs: Beat in 2 large eggs, one at a time, mixing well after each. Scrape the sides of the bowl—trust me, you don’t want streaks of unmixed butter.
5. Incorporate applesauce and vanilla: Stir in 2 cups (480g) applesauce and 1 teaspoon vanilla extract. Mixture may look a bit curdled—don’t panic!
6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture. Mix just until combined—overmixing leads to a dense cake.
7. Fold in extras: If using, gently fold in 1 cup (120g) chopped nuts and 1 cup (150g) raisins. (Skip this step if you want plain cake.)
8. Pour and smooth: Spread the batter evenly into the prepared pan. Use a spatula to level—batter will be thick but spreadable.
9. Bake: Bake for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). The top should be golden and springy to the touch.
10. Cool: Place the pan on a wire rack. Cool for 20-30 minutes before slicing, so the cake sets and flavors meld. (Hardest part: waiting!)
11. Add topping: If you like, dust with powdered sugar or drizzle with a simple glaze. Just whisk 1 cup powdered sugar with 2 tablespoons milk and pour over the cooled cake.
12. Slice and serve: Cut into squares or wedges. Serve warm or at room temperature. Enjoy every bite!

Troubleshooting tips: If the cake sinks, check your baking soda expiration date. If it’s too dense, don’t overmix. If using homemade applesauce, make sure it’s not too watery—thick applesauce works best. And if the cake browns too quickly, cover loosely with foil halfway through baking.

Personal tip: Don’t rush the cooling—trust me, the flavor gets even better as it rests. I’ve made the mistake of cutting too soon and ended up with crumbly slices (still delicious, but a bit messy!).

Cooking Tips & Techniques

Baking Amish applesauce cake is pretty straightforward, but here are some tricks I’ve learned over the years:

• Room temperature ingredients: Eggs and butter blend better at room temp, giving you a smoother batter.
• Don’t overmix: Once the flour goes in, mix gently. Overmixing can make your cake tough.
• Spice control: Adjust cinnamon, nutmeg, and cloves to taste. I once doubled the cloves—whoa, was that intense! Stick to the amounts listed unless you’re a spice lover.
• Homemade applesauce: If you have time, make your own applesauce. It’s chunkier and adds extra flavor. Just be sure to drain excess liquid.
• Pan type matters: Metal pans bake faster and give crisp edges. Glass pans may need a few extra minutes in the oven.
• Testing for doneness: Insert a toothpick in the center. A few moist crumbs mean it’s perfect. If it’s wet, give it a few more minutes.
• Multitasking: While the cake bakes, whip up your glaze or set the table. I usually clean up the kitchen so I can relax when the cake comes out.

Common mistakes? Using sweetened applesauce (can make the cake too sweet), skipping the cooling stage, or not greasing the pan well enough. I’ve made all these mistakes at least once—live and learn!

Consistency tip: Measure flour with the spoon-and-level method, not scooping straight from the bag. That way, you avoid dense cake. If you want a lighter texture, sift the flour with spices before mixing.

Variations & Adaptations

This Amish applesauce cake is super flexible. Over the years, I’ve tried a bunch of tweaks—here are my favorites:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. Bob’s Red Mill and King Arthur both work well. Double-check your baking soda is gluten-free, too.
• Vegan: Use coconut oil instead of butter, and substitute flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water). Skip the glaze or use a dairy-free version.
• Seasonal twist: Add diced apples or pears in the fall, or sprinkle in dried cranberries and orange zest for a holiday vibe.
• Low-sugar: Substitute half the sugar with maple syrup or coconut sugar for a milder sweetness. I’ve done this for my aunt’s diabetes-friendly version, and it’s still moist and flavorful.
• Nut-free: Omit nuts and use sunflower or pumpkin seeds for crunch if you like.
• Flavor boost: Try adding a handful of chocolate chips, or swirl in a little caramel sauce before baking.
• Alternative cooking methods: Bake in mini loaf pans for individual servings (reduce baking time to 25-30 minutes) or use a bundt pan for a pretty presentation.

My personal favorite? Adding a splash of strong coffee to the batter for a mocha twist. It’s subtle, but it makes the spices pop even more. Feel free to experiment—this cake loves creative tweaks!

Serving & Storage Suggestions

For best flavor, serve Amish applesauce cake at room temperature or slightly warm. I love slicing thick pieces and topping them with a dusting of powdered sugar or a drizzle of glaze. It pairs beautifully with hot coffee, spiced tea, or a cold glass of milk.

Want to dress it up for a party? Serve with a scoop of vanilla ice cream or a dollop of whipped cream. For brunch, try alongside fresh fruit or a savory quiche.

Storage is a breeze. Cover leftover cake tightly and keep at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 1 week. You can also freeze individual slices—wrap them well in plastic and foil, and they’ll keep for 2-3 months. Thaw overnight in the fridge or zap in the microwave for 20 seconds to warm.

Flavor tip: The spices mellow and deepen after a day or two, so the cake actually tastes better on day two. Honestly, I sometimes bake it a day ahead just for that reason.

Nutritional Information & Benefits

Here’s a quick rundown of what you’re getting with each slice of Amish applesauce cake (based on 12 servings):

• Calories: Approx. 220
• Fat: 7g
• Carbohydrates: 38g
• Protein: 3g
• Fiber: 2g
• Sugar: 21g

Health highlights: Applesauce adds natural sweetness and fiber, while the spices offer antioxidants. You can lighten things up by using less sugar or swapping in whole wheat flour. This cake is vegetarian, and you can easily make it vegan or gluten-free. Allergens? Watch out for nuts and eggs if you’re sensitive.

From my wellness perspective, this cake is a great treat—simple ingredients, no weird additives, and you get a bit of fruit in every bite. Just enjoy in moderation (though I know, that’s easier said than done!).

Conclusion

This Amish applesauce cake recipe is more than just dessert—it’s comfort, tradition, and pure joy in every bite. Whether you’re baking for family, friends, or just yourself, this cake delivers every time: moist, flavorful, and impossibly easy.

Don’t be afraid to make this recipe your own. Swap flours, play with spices, add nuts or keep it simple—the beauty is in its flexibility. I keep coming back to this cake because it’s reliable, delicious, and always brings a smile. If you’re looking for a dessert that’s quick, crowd-pleasing, and packed with flavor, give this Amish applesauce cake a try.

Let me know how your cake turns out! Drop a comment below with your favorite variation or share a photo if you’re feeling proud. Happy baking—and may your kitchen always smell like cinnamon and apples!

FAQs

Can I use homemade applesauce in this Amish applesauce cake recipe?

Absolutely! Homemade applesauce adds even more flavor. Just be sure it’s not too watery—thick applesauce works best.

How do I make this applesauce cake gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking blend. The rest of the recipe stays the same.

What’s the best way to store leftover Amish applesauce cake?

Keep cake tightly covered at room temperature for up to 3 days, or refrigerate for up to a week. Freeze slices for longer storage.

Can I add other fruits or nuts to this recipe?

Definitely! Dried cranberries, chopped apples, pecans, or even chocolate chips work well. Just fold them in before baking.

Is this cake suitable for vegans?

Yes, with a few tweaks. Use coconut oil instead of butter and flax eggs in place of regular eggs. Skip the glaze or use a dairy-free version.

Amish Applesauce Cake

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• Author: Ananya Patel
• Total Time: 1 hour
• Yield: 12 servings 1x

Print Recipe

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Description

This easy, moist Amish applesauce cake is packed with warm spices and applesauce for a tender crumb and nostalgic flavor. Perfect for dessert, snacking, or sharing at gatherings, it stays fresh for days and is simple to make with pantry staples.

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Ingredients

Scale 1x2x3x

• 2 cups (255g) all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional)
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 2 cups (480g) unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 1 cup (120g) chopped walnuts or pecans (optional)
• 1 cup (150g) raisins or dried cranberries (optional)
• Powdered sugar, for dusting (optional)
• Simple glaze: 1 cup (120g) powdered sugar + 2 tablespoons milk (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper if desired.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, beat softened butter and sugar until light and fluffy (2-3 minutes).
4. Beat in eggs one at a time, mixing well after each addition.
5. Stir in applesauce and vanilla extract. Mixture may look curdled.
6. Gradually add dry ingredients to wet mixture, mixing just until combined.
7. Fold in nuts and raisins or dried cranberries, if using.
8. Spread batter evenly into prepared pan and smooth the top.
9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean.
10. Cool cake in pan on a wire rack for 20-30 minutes before slicing.
11. Dust with powdered sugar or drizzle with glaze if desired.
12. Slice and serve warm or at room temperature.

Notes

For gluten-free, substitute flour with a 1:1 gluten-free blend. For vegan, use coconut oil and flax eggs. Homemade applesauce adds extra flavor but should be thick, not watery. Adjust spices to taste. Cake tastes even better on day two as flavors deepen. Store tightly covered at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze slices for 2-3 months.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 220
• Sugar: 21
• Sodium: 220
• Fat: 7
• Saturated Fat: 4
• Carbohydrates: 38
• Fiber: 2
• Protein: 3

Keywords: Amish applesauce cake, applesauce cake, easy cake recipe, moist cake, old-fashioned dessert, cinnamon cake, fall dessert, comfort food, homemade cake, family recipe