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This humble Amish applesauce cake brings the essence of Pennsylvania Dutch country right to your kitchen with its warm spices and nostalgic flavor. The recipe has been passed down through generations, celebrated for its simplicity and ability to make your home smell like a countryside bakery on a crisp autumn morning.
My grandmother first introduced me to this recipe when I was just eight years old. We would make it together on Sunday afternoons, and the scent of cinnamon and nutmeg would linger in the kitchen until Monday morning.
Ingredients
- Unsweetened applesauce: This provides natural sweetness and moisture; look for organic varieties with no added sugar
- All-purpose flour: Creates the perfect structure; use unbleached for best results
- Baking soda: The leavening agent that reacts with the acids in applesauce for a perfect rise
- Ground cinnamon: The signature warming spice; Ceylon cinnamon offers a more delicate flavor
- Ground nutmeg: Adds depth and complexity; freshly grated makes a noticeable difference
- Ground cloves: Provides that distinctive spice cabinet aroma; use sparingly as it can overpower
- Salt: Enhances all flavors; Diamond Crystal kosher salt is my preference
- Large eggs: Binds everything together; room temperature eggs incorporate better
- Light brown sugar: Adds moisture and subtle molasses notes; can reduce amount if desired
- Vegetable oil: Ensures a tender crumb with subtle flavor; can substitute melted butter
- Vanilla extract: Rounds out the flavor profile; pure extract rather than imitation makes a difference
Step-by-Step Instructions
- Preheat and Prepare:
- Heat your oven to exactly 350°F, checking with an oven thermometer for accuracy. Take time to properly grease your 9-inch pan, making sure to get into all corners and up the sides. A light dusting of flour after greasing prevents sticking, or simply use parchment paper cut to fit with a small overhang for easy removal.
- Mix Dry Ingredients:
- Whisk the flour, baking soda, and spices thoroughly in a bowl. This step distributes the leavening and spices evenly throughout the flour, preventing any concentrated pockets. Pay special attention to breaking up any clumps of baking soda with your whisk.
- Combine Wet Ingredients:
- In your largest mixing bowl, whisk the eggs until slightly frothy before adding the brown sugar. Whisk until the sugar begins to dissolve, then incorporate the oil in a slow stream while whisking constantly. Fold in the applesauce and vanilla until just combined. The mixture should look slightly curdled but uniform in color.
- Combine Wet and Dry:
- Add the flour mixture to the wet ingredients in three stages, folding gently with a rubber spatula after each addition. Scrape the sides and bottom of the bowl to ensure everything is incorporated. Stop mixing the moment you no longer see dry flour streaks. Overmixing develops gluten, leading to a tough cake.
- Bake the Cake:
- Pour the batter into your prepared pan, using a spatula to spread it evenly to the edges. The center should be slightly lower than the edges to account for rising. Place in the center rack of your preheated oven and resist opening the door for at least 25 minutes to prevent heat loss.
- Cool and Serve:
- Allow the cake to rest in the pan initially as this helps it set properly. After 10 minutes, run a thin knife around the edges and gently turn out onto a cooling rack. Let it cool completely before dusting with powdered sugar through a fine mesh sieve for an elegant finish.
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The cinnamon in this recipe is truly the star for me. My grandmother always said that cinnamon was nature's way of making everything taste like comfort. When I make this cake now for my own children, that first whiff of cinnamon takes me straight back to her farmhouse kitchen where I first learned to bake.
Serving Suggestions
This versatile cake works beautifully for multiple occasions. For breakfast, serve a slightly warm slice with a smear of cream cheese or a dollop of yogurt. As a dessert, try it with a scoop of vanilla ice cream or a drizzle of caramel sauce. For afternoon tea, a simple dusting of powdered sugar is all it needs.
Storage Tips
The beauty of this Amish applesauce cake is how well it keeps. Store at room temperature in an airtight container for up to 4 days. The flavor actually improves after the first day as the spices meld together. For longer storage, wrap individual slices in plastic wrap and then foil before freezing for up to 3 months.
Heritage and History
Amish applesauce cake represents the practical wisdom of Amish cooking traditions. In Amish communities, nothing goes to waste, and this cake was traditionally made during apple harvest season when applesauce was being prepared and preserved for winter. The minimal sugar content reflects both frugality and the Amish preference for natural sweetness.
Recipe FAQs
- → Can I use homemade applesauce in this Amish cake?
Yes, homemade applesauce works beautifully in this cake and often adds more flavor depth. Just ensure it's unsweetened or adjust the sugar accordingly. For best results, use a smooth rather than chunky applesauce for consistent texture throughout the cake.
- → How do I know when the applesauce cake is fully baked?
Insert a toothpick into the center - it should come out clean or with a few moist crumbs attached. The cake's surface should spring back when lightly touched, and the edges will begin pulling away slightly from the sides of the pan. Baking times may vary by oven, so begin checking at 25 minutes.
- → What makes this an authentic Amish applesauce cake?
This cake reflects Amish baking traditions through its simplicity, use of pantry staples, minimal fat content, and reliance on natural ingredients like applesauce for moisture and sweetness. The warm spice blend and focus on resourceful, waste-free cooking are hallmarks of Amish culinary heritage.
- → How should I store this cake to maintain freshness?
Store the cooled cake in an airtight container at room temperature for up to 4 days. The flavor actually improves after a day as the spices meld. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- → What are good serving suggestions for Amish applesauce cake?
This versatile cake pairs beautifully with a dusting of powdered sugar, a dollop of whipped cream, or warm caramel sauce. For breakfast, serve plain with coffee or tea. For dessert, add a scoop of vanilla ice cream or a drizzle of cream cheese glaze. It also complements fall meals featuring pork or poultry.
- → Can I make this cake ahead for special occasions?
Absolutely! This cake is an ideal make-ahead dessert since its flavor and moisture improve over time. Prepare it 1-2 days before your event for optimal taste and texture. Store properly covered at room temperature or refrigerate if your kitchen is warm.