Description
This Amish Applesauce Cake is a moist, spiced dessert perfect for fall gatherings. Made with unsweetened applesauce and warm spices like cinnamon, cloves, and nutmeg, it delivers a comforting old-fashioned flavor. Optional nuts and raisins add texture and richness, while the cake is simple to prepare and versatile enough to serve plain or with frosting.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar (light or dark)
- 2 large eggs
- 2 cups unsweetened applesauce
- 1 teaspoon vanilla extract
Optional Add-ins
- 1 cup chopped walnuts or pecans (optional)
- 1 cup raisins (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or a bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg until well combined.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with both the granulated and brown sugars until the mixture is light and fluffy, which takes about 2-3 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Incorporate Wet Ingredients: Stir in the unsweetened applesauce and vanilla extract until evenly mixed.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing the batter.
- Add Nuts and Raisins: Gently fold in the chopped nuts and raisins if using, distributing them evenly throughout the batter.
- Transfer and Bake: Pour the batter into your prepared pan and spread it out evenly. Bake for 40–45 minutes for the 9×13-inch pan or 50–55 minutes for a bundt pan, until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- This cake is delicious served plain or topped with a simple glaze or cream cheese frosting.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- For extra moisture, use chunky-style applesauce or add a few small pieces of apple to the batter.
- Chopped nuts and raisins are optional but add wonderful texture and flavor.
