I recently experimented with an Apple Puree Cake that impressed me with its simplicity and flavor. Combining unsweetened applesauce, finely chopped apples, cinnamon, and nutmeg with all-purpose flour, I created a moist cake that stands out. The optional walnuts add a delightful crunch to this satisfying dessert.

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I recently stumbled upon a twist on a classic recipe that instantly reminded me of my childhood. This Amish Applesauce Cake is a real treat, combining a few everyday ingredients like 2 cups all-purpose flour, 1 1/2 teaspoons baking soda, a dash of salt, and warming spices like 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.

I mixed in applesauce and chunks of chopped apples for that natural, fruity sweetness, and it quickly became a favorite when I tried it for a family fall gathering. I also experimented with ideas from recipes like Applesauce Snack Cake and Apple Puree Cake, always adding my own touch.

The blend of granulated and brown sugar along with a splash of vanilla extract and a bit of vegetable oil gives it a unique twist that makes it both easy and exciting to bake. Give it a try and see how it turns out for you.

Why I Like this Recipe

I like this recipe because it gives me a super moist cake that always feels like a little treat, even when I’m not feeling super fancy in the kitchen. I love that the applesauce and chopped apples add this natural sweetness that makes every bite seem just right. The mix of spices like cinnamon and nutmeg really remind me of the cozy vibes of fall and family gatherings, which is something I enjoy a lot. Plus, I appreciate how simple and quick it is to put together, and I can even throw in walnuts if I’m in the mood for a bit of crunch.

Ingredients

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Flour: Provides carbs, structure, and a solid base for the cake.
Applesauce: Adds moisture, natural flavor, and a slight tang to every bite.
Apples: Offers fiber, a fresh fruity burst, and a little crunch in texture.
Walnuts: Give protein, good fats, and a crunchy twist that makes the cake interesting.
Sugars: Both granulated and brown sugars create sweet, rich caramel notes in the cake.
Cinnamon: Infuses warmth in flavor and smells really inviting and homey.
Eggs: Bind ingredients together while adding protein and a rich texture.
Baking soda: Helps the cake rise nicely, giving it a light crumb.

Ingredient Quantities

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup granulated sugar

1/2 cup brown sugar

1/2 cup vegetable oil

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1 cup unsweetened applesauce

1 cup finely chopped apples

1/2 cup chopped walnuts (optional)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13 baking pan so nothing sticks.

2. In a medium bowl, mix together 2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.

3. In a large bowl, whisk the 1 cup granulated sugar, 1/2 cup brown sugar and 1/2 cup vegetable oil until it looks smooth.

4. Add in 2 large eggs (lightly beaten) and 1 teaspoon vanilla extract to the sugar mix and whisk until everything is well combined.

5. Stir in 1 cup unsweetened applesauce until the mixture is smooth and uniform.

6. Slowly add the flour mixture to the wet ingredients and stir until just combined, dont overmix.

7. Fold in 1 cup finely chopped apples and if you like, 1/2 cup chopped walnuts.

8. Pour the batter evenly into your prepared pan.

9. Bake for about 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

10. Let the cake cool in the pan for a few minutes on a rack before cutting into squares and serving.

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×13 baking pan (greased to prevent sticking)
3. Medium mixing bowl (for dry ingredients)
4. Large mixing bowl (for wet ingredients)
5. Whisk (for mixing sugars, eggs, and vanilla)
6. Measuring cups and measuring spoons (for accurate ingredient amounts)
7. Mixing spoon or spatula (for stirring and folding ingredients)
8. Cooling rack (to let the baked cake cool properly)
9. Toothpick (to test doneness of the cake)

FAQ

Q: Can I use a different type of oil instead of vegetable oil?

A: Sure, you can swap in canola oil or even melted butter if you dont mind a slightly different flavor.

Q: Do I have to use both granulated and brown sugar?

A: You can use all granulated sugar but the brown sugar adds a bit of extra moisture and a nicer flavor.

Q: How can I tell when the cake is done?

A: Insert a toothpick in the center of the cake and if it comes out clean your cake is ready.

Q: Can we make this recipe gluten free?

A: Yeah, you can try a gluten free all-purpose flour blend but results may vary so be sure to check the package instructions.

Q: What should i do with the optional walnuts?

A: If you dont like walnuts or have a nut allergy you can simply leave them out or substitute with pecans.

Amish Applesauce Cake Recipe Substitutions and Variations

You can use whole wheat flour or a gluten-free all-purpose blend instead of regular all-purpose flour. Note that the cake might be a little denser.
If you don’t have granulated sugar, you can use coconut sugar as a natural alternative. It might add a slightly different flavor but it’s pretty good.
You can swap vegetable oil for melted butter. It will make the cake taste richer though and might affect the texture a bit.
If you are out of unsweetened applesauce, try using mashed bananas. It changes the flavor but works well for keeping the cake moist.
If walnuts arent your thing or you dont have any, pecans or even no nuts at all work great in this recipe.

Pro Tips

1. When you mix the wet and dry ingredients, make sure to stir until they’re just combined because if you overmix the batter it can turn gummy and heavy which really ruins the texture
2. Try chopping your apples into similar sized pieces so everything bakes evenly, bigger chunks could end up too mushy while smaller bits mix better
3. If you decide to add the walnuts, give them a quick toast in a pan first, it really brings out their nutty flavor and adds a nice crunch to the cake
4. Let the cake cool on a rack for a few extra minutes before cutting into it, it can be super delicate when hot and may fall apart if you rush it

Amish Applesauce Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

267

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 9×13 baking pan (greased to prevent sticking)
3. Medium mixing bowl (for dry ingredients)
4. Large mixing bowl (for wet ingredients)
5. Whisk (for mixing sugars, eggs, and vanilla)
6. Measuring cups and measuring spoons (for accurate ingredient amounts)
7. Mixing spoon or spatula (for stirring and folding ingredients)
8. Cooling rack (to let the baked cake cool properly)
9. Toothpick (to test doneness of the cake)

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup unsweetened applesauce
1 cup finely chopped apples
1/2 cup chopped walnuts (optional)

Directions

Preheat your oven to 350°F and grease a 9×13 baking pan so nothing sticks.
In a medium bowl, mix together 2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
In a large bowl, whisk the 1 cup granulated sugar, 1/2 cup brown sugar and 1/2 cup vegetable oil until it looks smooth.
Add in 2 large eggs (lightly beaten) and 1 teaspoon vanilla extract to the sugar mix and whisk until everything is well combined.
Stir in 1 cup unsweetened applesauce until the mixture is smooth and uniform.
Slowly add the flour mixture to the wet ingredients and stir until just combined, dont overmix.
Fold in 1 cup finely chopped apples and if you like, 1/2 cup chopped walnuts.
Pour the batter evenly into your prepared pan.
Bake for about 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for a few minutes on a rack before cutting into squares and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.