Description
Amish Applesauce Cake is a moist and flavorful dessert bursting with warm spices and the natural sweetness of applesauce. This traditional cake is easy to make and perfect for fall gatherings, teatime, or any occasion where comfort food is a must.
Ingredients
Units
Scale
- For the Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups unsweetened applesauce
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- For the Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a 9-inch round cake pan.
- Cream Butter and Sugars:
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add Wet Ingredients:
- Beat in the eggs one at a time, followed by the vanilla extract and applesauce.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix the Batter:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the raisins and nuts, if using.
- Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
Notes
- For added texture and flavor, sprinkle a cinnamon-sugar mixture over the top of the cake before baking.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute the butter with coconut oil or a plant-based alternative.