I’ll never forget the woman at the Millerville Farmers Market who completely changed how I think about cake. It was one of those perfect October days when the air was crisp enough to make you want to wrap up in a sweater, and I was wandering between the apple stands and pumpkin displays, not really looking for anything in particular.
That’s when I spotted her—this tiny elderly woman with silver hair pinned back neatly, wearing the most flour-dusted apron I’d ever seen. She was standing behind a modest table with maybe a dozen squares of cake wrapped in simple wax paper, and something about the whole setup just drew me in. No fancy signs, no Instagram-worthy displays, just cake that looked like someone’s grandmother had made it that morning.
“Try this, honey,” she said, handing me a piece before I even asked. Her voice had this wonderful Pennsylvania Dutch accent that made everything sound warmer somehow. “It’s my grandmother’s recipe. Been making it for seventy years, the same way every time.”
I took a bite of that Amish applesauce cake, and I swear, time just stopped. The texture was incredibly moist but not heavy, spiced perfectly with cinnamon and just a hint of cloves. It tasted like autumn and childhood and home all wrapped up in one simple square. It wasn’t trying to be fancy or impressive—it was just perfectly, honestly good.
“What makes it so amazing?” I asked her, probably with my mouth still full because I couldn’t stop eating it.
She smiled this knowing smile and said, “No secrets, dear. Just good ingredients and patience. That’s all any good cake needs.” Then she handed me the handwritten recipe on a piece of paper that looked like it had been copied a hundred times. “Make it for people you love,” she said. “That’s what it’s for.”
I must have made this Amish applesauce cake fifty times since that day, and every single time, I think about her words. This isn’t just a recipe—it’s a lesson in how the simplest things can be the most meaningful.
Why You’ll Love This Amish Applesauce Cake
Let me tell you what makes this Amish applesauce cake so special, because honestly, it might not sound like much when you first hear about it. No chocolate, no fancy frosting, no Instagram-worthy decorations. But that’s exactly why it’s perfect.
First off, it’s ridiculously easy to make. I’m talking about the kind of recipe where you don’t need an electric mixer, don’t need to cream butter for ten minutes, and don’t need any special equipment at all. Just a couple of bowls, a spoon, and ingredients you probably already have in your pantry. It’s the kind of baking that our great-grandmothers did, back when cooking was about nourishment and love, not performance.
The texture is something else entirely. It’s incredibly moist—like, stays-fresh-for-days moist—thanks to all that applesauce. But it’s not dense or heavy like some fruitcakes can be. It’s got this perfect tender crumb that just melts in your mouth. And the flavor? It tastes like fall decided to become a cake. Warm cinnamon, a whisper of nutmeg, and that gentle sweetness from the apples.
What I really love about this Amish applesauce cake is how it makes your house smell. When it’s baking, the whole place fills with this incredible aroma that makes people drift toward the kitchen asking, “What are you making?” It’s that same cozy, comforting smell you get from my tiramisu cake, but warmer somehow, more homey.
And here’s the thing—this cake doesn’t need anything fancy to be perfect. No elaborate frosting, no decorations, just maybe a light dusting of powdered sugar if you’re feeling fancy. It’s beautiful in its simplicity, which is probably the most Amish thing about it.
Amish Applesauce Cake: A Cozy Slice of Tradition
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the applesauce and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped nuts if using.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack before serving.
Nutrition
Notes
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Ingredients for Amish Applesauce Cake
The beauty of this recipe is how it transforms the simplest ingredients into something magical. Here’s everything you’ll need:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 ½ teaspoons |
| Ground cinnamon | 1 ½ teaspoons |
| Ground nutmeg | ½ teaspoon |
| Ground cloves | ¼ teaspoon |
| Salt | ½ teaspoon |
| Unsweetened applesauce | 2 cups |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup, packed |
| Vegetable oil | ½ cup |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Chopped walnuts (optional) | 1 cup |
| Raisins (optional) | 1 cup |
Each time I pull out the cinnamon and cloves, I’m reminded of the last time I made my Berry Cake — the way spices mingle with fruit is truly magical, and it plays beautifully here with the applesauce too.
How to Make Amish Applesauce Cake
Making this Amish applesauce cake is honestly one of the most satisfying baking experiences you’ll ever have. It comes together so easily, and every step just feels right. Let me walk you through exactly how that sweet woman at the farmers market told me to do it.
Step 1: Get Your Oven Ready
Preheat your oven to 350°F and grease a 9×13 inch pan. I usually use the same old rectangular pan I’ve had for years—you know, the one that’s seen a thousand family dinners and potluck contributions. There’s something perfect about using well-loved baking dishes for recipes like this Amish applesauce cake.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. When you add those spices, take a second to really smell them. That warm, cozy aroma is exactly what your kitchen should smell like when you’re making comfort food. These spices are what give your Amish applesauce cake its soul.
Step 3: Combine the Wet Stuff
In another bowl, stir together the applesauce, both sugars, oil, eggs, and vanilla. The applesauce makes the mixture incredibly smooth and silky—it’s like magic how it brings everything together. This is the heart of your Amish applesauce cake, and you can already tell it’s going to be something special.
Step 4: Bring It All Together
Here’s where the Amish wisdom really shines—gently fold the dry ingredients into the wet mixture, stirring just until everything comes together. Don’t overthink it; don’t overmix it. The old woman at the market told me, “Heavy hands make heavy cake,” and she was absolutely right. If you’re adding walnuts and raisins (and you should), fold them in now too.
Step 5: Bake It Beautiful
Pour the batter into your prepared pan and smooth the top. Slide it into the oven and bake for 35-40 minutes, until a toothpick comes out clean. Your house is going to smell absolutely incredible. I always set a timer, but honestly, you’ll probably know it’s done just by the smell.
Step 6: The Hardest Part
Let it cool in the pan. This is torture because it smells so good, but trust me—letting it cool properly makes all the difference in the texture. Once it’s cool, cut it into squares and serve. No fuss, no fancy plating, just honest-to-goodness Amish applesauce cake the way it was meant to be.
Tips for Better Amish Applesauce Cake
After making this Amish applesauce cake countless times for family gatherings, potluck dinners, and random Tuesday afternoons when I needed something comforting, I’ve picked up some tricks that make all the difference.
Use good applesauce. This is the foundation of your cake, so it matters. If you have time to make your own, do it—just cook down some apples with a little water until they’re soft and mash them up. But honestly, a good-quality store-bought unsweetened applesauce works beautifully too. I always taste it first to make sure it’s got good apple flavor.
Don’t overmix that batter. I cannot stress this enough. Once you add the dry ingredients to the wet, stir just until everything comes together. You might see a few lumps, and that’s okay. Overmixing develops the gluten and makes your Amish applesauce cake tough instead of tender.
Toast your nuts if you’re using them. Take those walnuts and toast them in a dry skillet for just a few minutes until they smell amazing. It brings out their flavor and adds this incredible depth to the cake. It’s the same principle I use when I’m making my chocolate ganache cake—those little extra steps make all the difference.
This cake gets better with age. Seriously. It’s good fresh out of the oven, but it’s even better the next day. Wrap it up tight and let those flavors marry overnight. It’s one of those magical recipes that actually improves as it sits.
Don’t skip the salt. I know it seems like a tiny amount, but that half teaspoon of salt enhances all the other flavors and balances the sweetness perfectly. Trust the recipe on this one.
Room temperature ingredients mix better. If you remember to take your eggs out of the fridge about an hour before baking, they’ll blend more easily with everything else. It’s not make-or-break, but it does help create a smoother batter.
Variations for Amish Applesauce Cake
The beautiful thing about this Amish applesauce cake is how it welcomes little changes and additions. It’s like that friend who’s happy to see you whether you show up dressed up or in your pajamas—accommodating and always delicious.
Add fresh apple chunks. Peel and dice a large apple and fold it into the batter along with the nuts and raisins. You get these lovely little pockets of fresh apple that complement the applesauce beautifully. It’s like getting the best of both worlds in your Amish applesauce cake.
Swap the raisins for cranberries. Dried cranberries add this gorgeous tartness that cuts through the warm spices. I did this for Thanksgiving one year, and it was such a hit that people still ask me to make “that cranberry cake.”
Make it in a Bundt pan. Pour the batter into a greased Bundt pan and bake for about 45-50 minutes. It looks so elegant when you turn it out, and you can drizzle it with a simple glaze if you want to dress it up. Just like when I make my limoncello cake in a Bundt—sometimes the shape alone makes it feel special.
Cream cheese glaze. Mix cream cheese, powdered sugar, and a splash of milk until smooth, then drizzle over the cooled cake. It’s not traditional, but it’s absolutely delicious and makes this Amish applesauce cake feel a little more special for company.
Spice it up your way. Love cardamom? Add a pinch. Want more cloves? Go for it. This recipe is forgiving and welcomes your personal touch.
Individual cakes. Divide the batter between muffin tins for individual Amish applesauce cakes. They bake in about 20-25 minutes and are perfect for packing in lunches or giving as little gifts.
Serving Ideas for Amish Applesauce Cake
There’s something so satisfying about figuring out how to serve this Amish applesauce cake. It’s humble enough for everyday but special enough for company, which makes it perfect for just about any occasion.
Keep it simple and perfect. Honestly, this cake is beautiful just as it is. Cut it into squares, maybe dust the top with a little powdered sugar if you’re feeling fancy, and serve it with coffee or tea. That’s how the woman at the farmers market would have served it, and sometimes the traditional way is the best way.
Warm it up with butter. Heat a slice in the microwave for about 20 seconds and add a pat of butter on top. It melts into the warm cake and creates this incredible comfort food moment. I do this on cold mornings when I need something that feels like a hug.
Ice cream makes everything better. A scoop of vanilla ice cream alongside a slice of Amish applesauce cake is pretty much perfect. The cold, creamy ice cream with the warm spices is just divine. Sometimes I get really wild and use my homemade ice cream—totally worth the extra effort.
Holiday presentation. For Thanksgiving or Christmas, arrange slices on a nice platter and dust with powdered sugar. Maybe add some fresh apple slices or a cinnamon stick for decoration. It fits right in with traditional holiday desserts but brings something unique to the table.
Breakfast cake. Yes, cake for breakfast. This Amish applesauce cake is wholesome enough with all that fruit and just sweet enough to make your morning feel special. Serve it with coffee and pretend it’s coffee cake. I won’t tell if you won’t.
Packed lunch surprise. Cut it into squares and wrap individually for lunch boxes or picnic baskets. It travels well and makes any ordinary lunch feel a little more special.
A Sweet Ending: The Heart of Amish Applesauce Cake
Every time I make this Amish applesauce cake, I think about that woman at the farmers market and her simple wisdom: “Make it for people you love.” It’s such a beautiful way to think about baking, isn’t it? Not as a performance or a competition, but as an act of love.
This cake embodies everything I’ve learned to appreciate about traditional baking. It’s not flashy or complicated; it doesn’t require expensive ingredients or special techniques. It’s just honest, wholesome, and made with care. In a world that often feels rushed and artificial, there’s something deeply satisfying about making something this real and timeless.
I’ve served this cake at birthday parties where it held its own next to elaborate frosted creations. I’ve brought it to potluck dinners where it was the first thing to disappear. I’ve made it on Sunday afternoons when the house felt too quiet and I needed the comfort of baking. Every single time, it delivers exactly what it promises—simple, delicious comfort that makes people feel cared for.
The recipe that elderly woman gave me has become one of my most treasured possessions. Not because it’s complicated or secret, but because it represents something beautiful about how food connects us across generations. When I make this Amish applesauce cake, I’m participating in a tradition that goes back decades, maybe centuries. I’m using the same techniques, the same simple ingredients, and the same patience and care that countless bakers before me have used.
Whether you make this for a special occasion or just because it’s Tuesday and you want something sweet, I hope it brings you the same joy it’s brought me. And if you find yourself falling in love with traditional, comforting recipes like this, you’ll probably adore my churro cheesecake recipe—another one that’s all about taking simple pleasures and making them extraordinary.
For more heartwarming recipes and behind-the-scenes baking moments, join me on Facebook and Pinterest. Let’s bake and create memories together!
FAQs about Amish Applesauce Cake
How do I store Amish Applesauce Cake?
This cake stays moist and tender for days. Wrap it tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it — much like I do with my reo Ice Cream Cake to keep it fresh.
Can I freeze this cake?
Absolutely! Freeze individual slices or the whole cake, wrapped well in plastic and foil. Thaw at room temperature and enjoy — it tastes just as comforting as fresh.
Can I add frosting to it?
While Amish Applesauce Cake is delicious as it is, a simple glaze or even a cream cheese frosting would be a delightful addition. For inspiration, think of the elegant finishing touches I add to my limoncello-cake
What makes this cake “Amish”?
It’s all about simplicity and tradition — no fancy ingredients, just pantry staples, and the kind of homestyle baking that’s been passed down through generations, much like the spirit behind my cake
