Amish Applesauce Cake: The Spiced, Moist Loaf You Need This Fall (Easy Recipe)
By Jason Griffith
Introduction
There’s a special kind of magic that happens when a recipe has been passed down through generations. This Amish Applesauce Cake is one of those recipes. It’s not fancy, and it doesn’t need ten different bowls to make. What it offers is pure, unadulterated comfort. It’s the kind of cake that makes your kitchen smell like the coziest fall day, thanks to a blend of cinnamon, nutmeg, and cloves, all bound together by a generous amount of applesauce. The result is an incredibly moist, deeply spiced loaf topped with a simple, sweet vanilla glaze that pulls the whole thing together.
This cake is perfect for a Sunday afternoon with a cup of coffee, a simple dessert after a weeknight dinner, or even a beautiful addition to your holiday table. Forget dry, crumbly cakes—the applesauce acts as a natural moisturizer, keeping every bite tender for days. It truly is one of my favorite baked goods, and I can’t wait for you to try it!
Why I Love This Recipe
I’ve been a food writer for years, and I’ve made countless cakes, but this one holds a special place. What I adore about this Amish Applesauce Cake is its simplicity and resilience. You don’t need a stand mixer; a sturdy whisk and a large bowl will do the trick. The flavor profile is a beautiful balance: the warm spices are prominent but not overwhelming, and the brown sugar adds a deep, molasses richness.
Plus, it’s a fantastic, slightly wholesome way to have dessert. Applesauce is the star here, not just butter or oil, which gives it a lighter feel without sacrificing any richness. It’s a guaranteed crowd-pleaser—I’ve served it at everything from casual gatherings to fancy holiday meals, and the plate is always cleared. If you love that warm, spiced flavor, this cake is your new best friend.
Ingredients
| Item | Quantity | Notes |
| All-Purpose Flour | 2 cups | |
| Granulated Sugar | 1 cup | |
| Brown Sugar (packed) | 1/2 cup | Adds moisture and deep flavor |
| Cinnamon | 1 teaspoon | |
| Nutmeg | 1/2 teaspoon | |
| Cloves | 1/2 teaspoon | Use sparingly, it’s potent! |
| Baking Soda | 1 teaspoon | The primary leavening agent |
| Salt | 1/2 teaspoon | Balances the sweetness |
| Applesauce | 1 1/2 cups | Unsweetened is preferred |
| Butter, melted | 1/2 cup | Unsalted is best for baking |
| Eggs | 2 large | Room temperature is ideal |
| Vanilla Extract | 1 teaspoon | |
| Chopped Nuts (optional) | 1/2 cup | Walnuts or pecans work great |
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For the Glaze:
| Item | Quantity | Notes |
| Powdered Sugar | 1 cup | Sifted, if possible, for no lumps |
| Milk or Heavy Cream | 2 tablespoons | Adds a creamy richness |
| Vanilla Extract | 1/2 teaspoon |
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Swaps and Notes
- Applesauce: If you only have sweetened applesauce, you can reduce the granulated sugar in the recipe by about 1/4cup. You can also use homemade applesauce!
- Gluten-Free: Swap the all-purpose flour for a good quality 1:1 gluten-free baking blend.
- Nuts: If you’re not a fan of nuts (or have an allergy), simply omit them. You could also swap them for 1/2 cup of raisins or chocolate chips for a different texture.
- Dairy-Free: Use your favorite non-dairy milk (like almond or oat) for the glaze, and swap the butter for an equal amount of melted coconut oil or a high-quality vegan butter.
- Spices: Feel free to adjust the spice blend. A touch of allspice or simply using 2 teaspoons of pumpkin pie spicewill work beautifully, too.
Directions
Prep Time: 15 minutes Cook Time: 35–40 minutes Total Time: Approx. 1 hour 30 minutes (includes cooling) Servings:12
- Preheat and Prep: Preheat your oven to 350∘F (175∘C). Lightly grease and flour a 9×13-inch baking pan. You can also line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, baking soda, and salt. Make sure all those spices are completely and evenly distributed.
- Add Wet Ingredients: Now, add in the applesauce, melted butter, eggs, and vanilla extract. Use a spatula or wooden spoon to mix everything together until the batter is just combined. Pro Tip: Stop mixing as soon as you don’t see any more dry flour streaks. Overmixing can develop the gluten and make the cake tough.
- Fold in Nuts (Optional): If you are using chopped nuts, gently fold them into the batter now.
- Bake: Pour the batter into your prepared 9×13-inch pan, using the spatula to smooth the top. Bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool Completely: Remove the cake from the oven and let it cool completely on a wire rack. Do not glaze a warm cake, or the glaze will simply melt and run off.
- Make the Glaze: While the cake cools, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until the mixture is smooth and pourable. If it’s too thick, add a few extra drops of milk. If it’s too thin, add a teaspoon more powdered sugar.
- Glaze and Serve: Once the cake is fully cooled, drizzle the glaze evenly over the top. Allow the glaze a few minutes to set before slicing and serving.
Tips for Success
- Don’t Overmix: This is the golden rule for moist cakes. Mix until just combined. A few small lumps of batter are better than an overmixed, tough cake.
- Use Room Temperature Eggs: Room temperature eggs incorporate better into the batter, which results in a lighter, more uniform texture. Just take them out of the fridge 30 minutes before you plan to bake.
- Cooling is Crucial: Be patient! A fully cooled cake is the key to a beautiful, set glaze. If the cake is even slightly warm, the glaze will become runny.
- For a Pound Cake Style: You can bake this batter in a well-greased and floured bundt pan. The baking time will increase to about 50–60 minutes.
Serving Suggestions and Pairings
This cake is delicious on its own, but a few simple additions can elevate it to a stellar dessert.
- A La Mode: Serve a slice warm with a scoop of vanilla bean ice cream or a dollop of fresh, lightly sweetened whipped cream.
- Hot Beverages: This spiced cake pairs beautifully with a hot cup of black coffee or chai tea.
- Drinks: For a refreshing contrast, serve a slice with a glass of homemade This Blueberry Lemonade is My Favorite Refreshing Drink for Sunny Days.
- Sides: A light sprinkle of toasted walnuts or pecans on top of the glaze right before it sets adds a nice textural crunch.
Nutritional Information Per Serving
(Estimates based on 12 servings, and may vary depending on specific ingredients and brands)
- Calories: Approximately 300–350 kcal
- Total Fat: Approximately 10–12g
- Carbohydrates: Approximately 50–60g
- Protein: Approximately 3–5g
- Fiber: Approximately 1–2g
Storage and Leftover Tips
- Countertop: Store the cake, tightly covered, at room temperature for up to 3 days. Because of the applesauce, it stays incredibly moist.
- Refrigerator: You can extend the life of the cake by storing it in an airtight container in the refrigerator for up to 5–7 days. Let it come to room temperature or gently warm it in the microwave before serving for the best texture.
- Freezing: This cake freezes beautifully! Wrap individual slices or the whole cake (unglazed is best) tightly in plastic wrap, then wrap again in aluminum foil. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator, and then make the glaze to drizzle on top before serving.
More Recipes You Will Love
If you enjoyed the warm, cozy feeling of this Amish Applesauce Cake, you’ll love these other simple and comforting recipes:
- For a fun, no-bake fall treat, try This Pumpkin Delight Dessert is My Favorite No-Bake Fall Treat.
- Looking for another great dessert with a rich glaze? Check out The Best Peanut Butter Brownies I’ve Ever Made—And I’ve Made A Lot.
- Need a quick party appetizer? Make a batch of Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
- For an incredibly simple sweet bite, you can’t go wrong with These Easy Coconut Macaroons are My Favorite 3-Ingredient Treat.
Final Thoughts
This Amish Applesauce Cake is a testament to the fact that the simplest recipes are often the best. It’s unassuming, deeply flavorful, and perfectly moist—a true slice of comfort in every bite. It’s destined to become a staple in your baking rotation, just as it has become in mine.
Did you add raisins or nuts to your batch? I’d love to hear how you customized this classic! Leave a comment below with your favorite serving suggestion, and be sure to follow me on social media for more simple, show-stopping recipes!
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