Love the cozy aroma of cinnamon, warm apple, and brown sugar drifting from the oven? This Amish apple cake recipe delivers exactly that nostalgic bakery vibe—plus a ridiculously moist cake crumb, easy prep, and a glossy caramel sauce finish. Keep reading to discover why this old‑fashioned treat belongs in every home baker’s repertoire, when to bake it during peak apple season, and how a humble Amish recipe has become the internet’s most raved‑about comfort dessert.
Table of Contents
What Makes Amish Apple Cake So Moist and Irresistible?
Every bite of this delicious Amish apple cake feels like a hug from Grandma’s kitchen. The secret? Plenty of chopped apples folded into a rich cake batter that’s lifted by baking soda and kept perfectly tender with tangy applesauce. Using applesauce means you can bake the cake with less oil yet still get unbelievably moist apple cake texture. Another trick is combining both white sugar and brown sugar. The darker molasses tones deepen the apple flavor and help the crumb hold moisture for days.
Traditional amish applesauce cake also leans on a blend of warming spices—think cinnamon, fragrant nutmeg, and a whisper of clove. Together with buttery crumble edges, you get that signature old fashioned fresh apple cake taste we associate with well‑loved old recipes from a dog‑eared Amish cookbook. If you’ve ever tried this recipe at a country fair, you know exactly how addictive it is.
Finally, a quick pour of homemade caramel sauce (just butter, brown sugar, and cream) sinks into the hot cake. This self‑glazing step locks in steam and ensures the crumb stays ultra‑soft. Serve the cake warm with vanilla ice cream or a dollop of whipped cream and watch any chilly evening instantly feel cozier.
Which Kind of Apples Give the Best Apple Flavor in This Old‑Fashioned Cake?
Ask three bakers and you’ll get three opinions, but the best apple for a fresh apple cake recipe usually balances tartness and sweetness. Classic Granny Smith apples stay firm when you bake them and bring a zing that highlights the caramel notes in the batter. If you crave a milder “pie shop” vibe, Honeycrisp or Pink Lady work beautifully and keep their apple sparkle through the 50‑minute baking time.
Not near the store? Use whatever apple variety is abundant in your kitchen; that’s the beauty of an easy apple cake. Because the batter relies on both shredded fresh apples and chunky chopped apples, even softer varieties melt into a luscious interior. During peak apple season in fall, combine two types—one for structure, one for flavor—and watch friends swear this is the most moist amish apple cake they’ve ever tasted.
If you’ve wondered about swapping fruit entirely, grab pears or peaches and follow the same ratios. You’ll create a brand‑new apple dapple cake recipe spin without fussing over new proportions.
Cake Ingredients & Simple Batter Steps: How to Make This Cake Like an Amish Pro
This simple recipe keeps the pantry list short yet purposeful. Gather the following core cake ingredients:
- 2 cups diced apple (about 2 medium)
- 1 cup unsweetened applesauce (using applesauce enhances moisture)
- 3 cups all‑purpose flour
- 1 teaspoon baking soda and 1 teaspoon baking powder
- 1 tablespoon ground cinnamon plus ¼ teaspoon each nutmeg and clove
- 1 cup white sugar and 1 cup brown sugar
- ¾ cup neutral oil
- 3 large eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- Optional: ¾ cup chopped walnut or raisin
Wet ingredients and dry ingredients stay separate until the last minute. Whisk sugars, oil, eggs, and vanilla until smooth; stir in applesauce. In another bowl, sift flour, spices, salt, and baking soda. Fold dry into wet, then gently add diced apple and any walnut pieces. Over‑mixing kills tenderness, so stop as soon as no streaks remain.
Pour into a greased 9‑x‑13‑inch cake pan or a fluted bundt pan (yes, this batter loves the dramatic look of a bundt cake pan). If you prefer shortcuts, go semi‑homemade by whisking diced fruit into cake mix—a real time‑saver when you need a midweek coffee cake for guests.
Now make this cake soul‑warming: bake at 350 °F/175 °C for 48‑55 minutes until a toothpick emerges mostly clean and the top springs back.
Bake, Glaze, Repeat: Perfecting Texture, Baking Time, and Caramel Sauce
Bake the Cake
Preheat oven to 350 °F (175 °C).
Bake for 45 minutes, then test the center with a toothpick.
If only dry crumbs cling (no wet batter), it’s ready; otherwise, continue checking every 5 minutes.
Remove immediately once done to preserve moisture, especially around the edges.
Cool Briefly
Place the pan on a wire rack.
Let the cake rest for 5 minutes so steam settles but the crumb stays warm.
Prepare the Caramel Glaze
In a small saucepan melt 4 Tbsp butter with ½ cup brown sugar, 2 Tbsp milk, and a pinch of salt.
Whisk and simmer 2‑3 minutes until thick and bubbly.
Stir in ½ tsp vanilla.
Glaze the Cake
Poke a few holes across the warm cake with a skewer.
Spoon the hot caramel evenly over the top, letting it soak into the tunnels and coat the surface.
Alternative Finish (Optional)
If you’re skipping caramel, dust the cooled cake with powdered sugar or drizzle a quick confectioners’ icing.
Either topping turns this simple snack cake into a holiday‑ready showpiece—no fancy layers required.
Recipe Variations: From Bundt Pan Twists to Walnut Swirls & Cheesecake Layers
The base amish apple cake recipe is famously adaptable, which is why you’ll spot it beside apple crisp, easy apple bars, and even cheesecake recipe mash‑ups on potluck tables. For nut lovers, swap walnut for pecan halves or almond slivers; toast them first to highlight their buttery crunch. Dried raisin or cranberries lend bursts of juicy sweetness, while shredded coconut nudges the profile toward tropical.
Want a wow‑factor centerpiece? Spoon half the batter into a greased bundt pan, dollop sweetened cream‑cheese filling, then top with remaining cake batter for an apple‑cheesecake tunnel. Drizzle extra caramel sauce and you’ve reinvented grandma’s old fashioned cake into a bakery‑style marvel.
Craving speed? Stir diced fruit and cinnamon sugar into a boxed spice cake mix, bake in a loaf tin, and you’ve nailed a simple apple cake suitable for hurried weekday treats. Whatever spin you try, the core method remains reliable—a testament to the tried and true recipes passed down by Amish families.
FAQ—Troubleshooting, Serving Ideas, and Easy Apple Cake Storage Tips
Why did my batter overflow in the oven?
You likely filled the tin too high or used a smaller cake pan than specified. Always leave at least one inch for expansion, especially in a bundt pan.
How long will this Amish apple cake stay moist?
Airtight at room temperature, your dessert stays tender for four days thanks to applesauce and brown sugar. Freeze slices for up to three months.
How long will apple cake last?
An old fashioned apple cake made from an easy apple cake recipe will stay moist and safe to eat for about 4 days at room temperature when wrapped tightly or kept in an airtight tin. After that, the cake is really best enjoyed reheated for breakfast with a mug of coffee or tea. If you need more time, refrigerate and it will keep its delicious cake crumb for up to a full week.
Can you freeze Amish applesauce cake?
Absolutely. A classic applesauce cake recipe—especially the traditional Amish version rich with sugar and cinnamon—freezes beautifully. Cool the loaf completely, wrap it twice in plastic film, then in foil. Stored this way, your delicious cake will taste bakery‑fresh for three months. Thaw overnight in the fridge and warm slices briefly to revive that comforting aroma.
How do you preserve apple cake?
For a fashioned fresh apple cake recipe or any apple cake with fresh apples, first cool the pan on a rack so excess steam escapes. Once cool, wrap the whole cake (or individual pieces) in parchment, then place in a sealed container. This method protects the tender fruit bits that make every apple recipe special, ensuring the cake is really flavorful for days. Planning to keep it longer? Freeze as above.
Should apple crumb cake be refrigerated?
Yes—because crumb toppings contain butter and plenty of sugar and cinnamon, they soften at room temperature after the first day. Pop the pan in the fridge, loosely covered, and your crumb will stay crisp for up to five days. Bring slices to room temp or warm them slightly before serving; the contrast of cool crumble and fragrant cake pairs perfectly with afternoon coffee or tea.
Moist Amish Apple Cake Recipe
Ingredients
2 cups diced apple (about 2 medium)
- 1 cup unsweetened applesauce using applesauce enhances moisture
3 cups all‑purpose flour
- 1 teaspoon baking soda and 1 teaspoon baking powder
1 tablespoon ground cinnamon plus ¼ teaspoon each nutmeg and clove
- 1 cup white sugar and 1 cup brown sugar
¾ cup neutral oil
- 3 large eggs
1 teaspoon vanilla
- ½ teaspoon salt
Optional: ¾ cup chopped walnut or raisin
Instructions
Bake the Cake
- Preheat oven to 350 °F (175 °C).
- Bake for 45 minutes, then test the center with a toothpick.
- If only dry crumbs cling (no wet batter), it’s ready; otherwise, continue checking every 5 minutes.
- Remove immediately once done to preserve moisture, especially around the edges.
Cool Briefly
- Place the pan on a wire rack.
- Let the cake rest for 5 minutes so steam settles but the crumb stays warm.
Prepare the Caramel Glaze
- In a small saucepan melt 4 Tbsp butter with ½ cup brown sugar, 2 Tbsp milk, and a pinch of salt.
Whisk and simmer 2‑3 minutes until thick and bubbly.
- Stir in ½ tsp vanilla.
Glaze the Cake
Notes
Nutrition Information (per serving)
| Calories | Fat | Sat. Fat | Carbs | Fiber | Sugars | Protein | Sodium |
|---|---|---|---|---|---|---|---|
| 350 kcal | 15 g | 3 g | 50 g | 3 g | 30 g | 4 g | 200 mg |
Categorize the Recipe
- Course: Dessert
- Cuisine: Amish / American
- Diet: Vegetarian
- Method: Baking
- Keyword: Amish Apple Cake, apple cake recipe, caramel apple cake
- Skill Level: Easy
