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This cozy Amish applesauce cake is all about easy comfort and just enough sweetness. Applesauce makes each bite perfectly soft and moist, cutting back on the amount of added fat you need. So you end up with a treat that's a little lighter but still tastes amazing.
I stumbled on this one during a fall day out in Lancaster County, and now it's what I bake when friends drop in. The scent brings me right back to my grandma's kitchen—total nostalgia every single time.
Delicious Ingredients
- Walnuts or raisins: Chopped nuts or raisins make it extra interesting and add a nice bite
- Pure vanilla extract: Brings out all the best flavors
- Fresh eggs: Hold everything together so it bakes up just right
- Unsalted butter: Keeps the salt in check
- Brown sugar: Adds a hint of caramel flavor that pairs so well with the apples
- Granulated sugar: Gives simple sweetness
- Unsweetened applesauce: Keeps the cake super moist (homemade makes it extra special)
- Cinnamon and nutmeg: Warm up the flavor—fresh grated nutmeg is worth it
- Baking soda and baking powder: Help the cake puff up while baking
- All purpose flour: Holds everything together and keeps the crumb soft
Easy Step-by-Step Directions
- Bake It Up:
- Spread the batter evenly in your greased pan. Pop it in the oven—the cake's done when the sides start pulling away from the pan and the top bounces back when tapped.
- Mix It All In:
- Pour the dry stuff into the wet in batches, gently folding just until you stop seeing streaks of flour. Overmixing makes things tough, so go easy.
- Start With The Butter and Sugar:
- Beat the butter and both sugars on high until super fluffy, about 3 to 4 minutes. Toss in your eggs one at a time for a smooth batter.
- Get Your Dry Stuff Ready:
- Stir together flour, baking powder, baking soda, cinnamon, and nutmeg. Whisk to keep things light and avoid lumpy pockets of spice.
- Get Set Up:
- Crank your oven to 350°F and move the rack to the middle. Coat your pan in butter or spray, then sprinkle on some flour to stop any sticking.
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Seriously, the applesauce is what makes this cake special. Back in the Great Depression, folks in Amish communities used applesauce to stretch what they had, so they used less butter and eggs. This smart swap led to a soft, beloved treat that's stood the test of time.
How This Treat Became A Classic
This famous cake is all about smart Amish baking. With lots of apples every season, they turned apples into applesauce and then baked all winter. These simple cakes were a staple at gatherings and celebrations, carrying on family traditions year after year.
Fresh Ways To Change It Up
Come fall, toss diced apples into the mix for extra texture. Try cranberries with orange zest in winter for a holiday vibe. Warm months call for berries, and in spring, lighten things up with lemon peel and poppy seeds instead of the usual spices.
Tasty Ways To Serve
Grab a slice with coffee or tea for a real treat, but if you're feeling fancy, top it warm with ice cream or a little whipped cream. Spread on some butter or cream cheese for a sweet morning bite. For parties, dreamy cinnamon cream cheese frosting between layers takes it over the top.
How To Store It Right
Want it to last? Keep it in a closed container at room temp with a slice of bread to hold in the moisture—it’ll stay fresh up to four days. A week in the fridge also works but might dry it out a touch. Freezing? Wrap individual pieces in plastic and foil to stop freezer burn. Let them sit on the counter an hour or two to thaw before eating.
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Once you've made this Amish applesauce cake, don't be surprised if you find yourself baking it all the time—it’s that good!
Frequently Asked Questions
- → Is there something else I can use instead of applesauce?
Yep! Try mashed ripe bananas, plain yogurt, or even pumpkin puree with the same amount. Each swaps in nicely and changes up the flavor. For dairy-free, mashed pears work well, too.
- → How do I throw together a quick glaze?
All you need is a cup of powdered sugar, 1-2 tablespoons of milk, and a splash of vanilla. Stir it up until smooth. Want cream cheese frosting? Mix 4oz of cream cheese, 2 tablespoons of butter, a cup of powdered sugar, and half a teaspoon of vanilla until it’s fluffy.
- → Can I bake this a day or two ahead?
You bet! Honestly, the flavor is even better the next day because the spices soak in more. Just store it in a sealed container for up to three days on the counter, or pop it in the fridge for a week. Freeze the plain cake for up to three months, too.
- → Why is it called Amish style?
Amish-style baking means using everyday, simple ingredients and old-school methods. Think pantry staples, cozy spices, and applesauce for moisture instead of lots of fat. It’s really about practical, passed-down ways of baking.
- → Can I use a different shape of baking pan?
Absolutely! A loaf gives you more of a bread feel (bake about 45 to 50 minutes), bundt pan (35–40 minutes), or use muffin tins (check around 18–20 minutes). Just keep an eye out and poke a toothpick in to check if it’s done.
- → How can I make this version healthier?
Swap in half whole wheat flour, cut back sugar by a fourth cup, and switch coconut oil for butter if you want. You can add shredded carrots or zucchini, too! That boosts the nutrition and keeps it super moist.