Moist Spiced Applesauce Cake

This traditional Amish Applesauce Cake delivers warm spices and moist texture that has delighted generations of bakers. The humble combination of applesauce and aromatic spices creates a comforting dessert that perfectly balances sweetness with homey warmth, making it ideal for everything from weeknight dinners to special gatherings.

I first discovered this recipe during an autumn visit to Lancaster County, where I watched an Amish grandmother bake it without measuring a single ingredient. Her effortless approach and the resulting heavenly aroma convinced me this needed to become part of my family's tradition too.

Ingredients

• Unsalted butter: Creates a tender crumb and rich flavor base
• Granulated sugar: Provides essential sweetness while brown sugar adds depth and moisture
• Large eggs: Bind the ingredients and provide structure to the cake
• Vanilla extract: Enhances all the other flavors without overwhelming
• Unsweetened applesauce: Delivers moisture and subtle apple flavor
• All purpose flour: Forms the structure of the cake
• Baking soda and baking powder: Work together for perfect rise
• Salt: Balances sweetness and enhances spices
• Ground cinnamon, nutmeg and cloves: Create the signature warm Amish spice profile
• Optional raisins: Add chewy texture and natural sweetness
• Optional chopped nuts: Contribute pleasant crunch and nutty flavor
• Powdered sugar, milk and vanilla: For an optional simple glaze

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 350°F and position a rack in the center. Thoroughly grease your baking pan, making sure to get into all corners. Dust with flour and tap out excess. This preparation ensures your cake will release perfectly after baking.

Cream Butter and Sugars:

Place softened butter in a large bowl with both sugars. Beat with an electric mixer for 3-4 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This crucial step incorporates air into the batter, creating a lighter cake.

Add Wet Ingredients:

Add eggs one at a time, beating for about 30 seconds after each addition until fully incorporated. Scrape down the sides of the bowl. Pour in vanilla extract and applesauce, mixing on low speed until combined. The mixture may look slightly curdled, which is completely normal.

Combine Dry Ingredients:

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and all spices. Take time to distribute the spices evenly throughout the flour for consistent flavor in every bite of your finished cake.

Mix the Batter:

Add the dry ingredients to your wet mixture in three portions, mixing on low speed just until no dry streaks remain. Overmixing will develop gluten and create a tougher cake. If using raisins or nuts, fold them in gently with a rubber spatula, using about 10-12 strokes.

Bake:

Transfer batter to your prepared pan, using a spatula to spread it evenly to the edges. The batter should be fairly thick. Bake for 35-40 minutes, rotating the pan halfway through. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.

Cool the Cake:

Let the cake rest in the pan for exactly 10 minutes. This allows the structure to set while still warm enough to release easily. Run a knife around the edges, then invert onto a wire rack and flip right-side up to cool completely.

Prepare the Glaze:

Once cake is completely cool, whisk powdered sugar with milk and vanilla until smooth. Adjust consistency by adding more sugar for thickness or more milk to thin. Drizzle over cake using a spoon or piping bag for a polished finish.

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My favorite aspect of this cake is the versatility of the applesauce. While store-bought works perfectly well, I sometimes make it with homemade chunky applesauce from our family orchard trip. Those tiny bits of apple create delightful pockets of moisture and extra apple flavor throughout the cake.

Storage Tips

This Amish Applesauce Cake stays remarkably moist thanks to the applesauce and brown sugar. To maintain freshness, store at room temperature in an airtight container for up to 4 days. For longer storage, wrap individual slices in plastic wrap then aluminum foil and freeze for up to 3 months. Thaw wrapped slices at room temperature for about 2 hours before serving.

Seasonal Variations

Autumn harvest calls for adding 1 cup of diced apples to the batter along with a tablespoon of apple pie spice for an intensified apple experience. During winter holidays, consider incorporating dried cranberries and orange zest to create a festive variation. Summer variations shine with a scoop of vanilla ice cream and fresh berries on the side, transforming this humble cake into an elegant dessert.

Historical Context

The Amish community has long valued simplicity, resourcefulness, and avoiding waste. This cake emerged from those principles, using applesauce both as a flavoring and as a method to preserve fall apple harvests through winter months. Traditional Amish kitchens relied on seasonal ingredients and recipes that could be made without electricity, explaining why this cake uses chemical leaveners rather than electric mixer techniques. The authentic versions would have been made with lard instead of butter and would typically omit the glaze in keeping with the plain lifestyle.

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This cake makes any occasion feel special, yet it's simple enough for a weekday treat.

Frequently Asked Questions

→ Can I substitute the applesauce in this Amish cake?

While applesauce is key to the authentic flavor and moisture, you could substitute pumpkin puree or mashed bananas in equal amounts. However, this will change the flavor profile of the cake.

→ How do I store Amish applesauce cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze unglazed cake for up to 3 months - wrap tightly in plastic wrap and foil before freezing.

→ Can I make this cake without eggs?

Yes, you can replace the eggs with additional 1/4 cup applesauce per egg or use common egg substitutes like flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

→ What makes this an 'Amish' style cake?

Amish baking typically features simple, wholesome ingredients and traditional methods. This cake exemplifies Amish cooking with its use of applesauce (commonly made and preserved in Amish communities), warm spices, and optional dried fruits and nuts.

→ Can I make this cake in a different pan size?

Yes, you can use two 8-inch round pans (bake for 25-30 minutes), a bundt pan (bake for 45-50 minutes), or even muffin tins (bake for 18-22 minutes). Always check for doneness with a toothpick test.

→ What can I serve with Amish applesauce cake?

This cake pairs wonderfully with vanilla ice cream, whipped cream, caramel sauce, or a cup of hot coffee or tea. For a more decadent dessert, serve warm with a scoop of cinnamon ice cream.