Amish Applesauce Cake (Print Version)
A moist, spiced cake featuring applesauce, cinnamon, nutmeg, and allspice, with optional walnuts and raisins for added texture.
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
½ cup brown sugar, packed
04 -
1 teaspoon baking soda
05 -
½ teaspoon baking powder
06 -
½ teaspoon salt
07 -
1 teaspoon cinnamon
08 -
½ teaspoon nutmeg
09 -
½ teaspoon allspice
→ Wet Ingredients
10 -
½ cup unsalted butter, melted
11 -
1 ½ cups unsweetened applesauce
12 -
2 large eggs
13 -
1 teaspoon vanilla extract
→ Optional Mix-Ins
14 -
½ cup chopped walnuts or pecans
15 -
½ cup raisins
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and set aside.
02 -
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
03 -
In a separate bowl, mix melted butter, applesauce, eggs, and vanilla extract until well combined.
04 -
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in walnuts and raisins if using.
05 -
Pour the batter into the prepared baking pan and spread evenly.
06 -
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
08 -
Serve plain, dusted with powdered sugar, or with a simple glaze if desired.
# Additional Notes:
01 -
Homemade applesauce adds the best flavor and moisture; avoid sweetened varieties to control sugar levels.
02 -
Adjust the amount of spices based on personal preference. More cinnamon enhances the aroma.
03 -
For gluten-free, use a 1:1 gluten-free flour blend. To make it dairy-free, substitute butter with coconut oil or plant-based butter.
04 -
Cake stays fresh for 3 days at room temperature, 7 days in the fridge, or 3 months in the freezer when wrapped properly.