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This Amish applesauce cake is pure comfort on a plate especially when autumn rolls around and applesauce is in every fridge. It is a simple and reliable cake that comes together with minimal effort and always disappears quickly at potlucks or after dinner with a warm cup of tea.
I made this for my neighbor’s barn party last October and the whole cake was gone before the cider was. Now we make it whenever applesauce shows up on my grocery list.
Gather Your Ingredients
- Applesauce: Gives the cake moisture and subtle fruitiness choose unsweetened for better control over sweetness
- Sugar: Provides structure and adds just the right touch of sweetness you can use light brown sugar for deeper flavor
- Vegetable oil: Keeps the crumb soft and helps the cake stay fresh swap for canola if needed
- Eggs: Bind everything together and add richness look for large eggs at room temperature for best blending
- All-purpose flour: Forms the base choose unbleached for a tender crumb
- Baking soda: Gives the cake lift and lightness check it is fresh for best results
- Ground cinnamon: Brings gentle warmth try Saigon cinnamon for extra spice
- Salt: Balances sweetness and highlights the spices use fine sea salt for an even flavor
- Vanilla extract: Rounds out all the flavors opt for pure vanilla for the best aroma
How to Make It
- Preheat the Oven and Prepare Pan
- Set your oven to three hundred fifty degrees Fahrenheit Check your oven rack so it is centered and grease a nine by thirteen inch baking dish thoroughly with oil or nonstick spray This prevents sticking and helps the cake release cleanly
- Mix Wet Ingredients
- In a large mixing bowl combine the applesauce sugar and vegetable oil Stir together until well blended The mixture should look glossy and cohesive
- Add Eggs
- Beat in the eggs one at a time mixing until each is fully incorporated before adding the next This helps to keep the batter light and prevents curdling
- Combine Dry Ingredients
- In a separate medium bowl whisk together the all-purpose flour baking soda cinnamon and salt This ensures the leaveners and spices are evenly distributed and no lumps remain
- Combine Wet and Dry
- Add the dry ingredients to the wet mixture in two or three additions stirring gently until just combined Resist the urge to overmix as that can make your cake dense
- Add Vanilla
- Pour in the vanilla extract and mix until it blends in completely The batter should smell fragrant and look smooth
- Fill the Pan
- Transfer your batter to the prepared baking dish Use a spatula to smooth out the top and ensure an even layer so the cake bakes uniformly
- Bake
- Place the pan in your preheated oven Bake for thirty to thirty five minutes Begin checking at thirty minutes by inserting a toothpick into the center If it comes out with no wet batter the cake is done
- Cool and Serve
- Remove the cake from the oven and let it cool completely in the pan before slicing This ensures each piece holds together perfectly when served
My favorite thing about this cake is the scent of cinnamon and apples that fills the kitchen While making it with my daughter she always sneaks a taste of the batter and insists on licking the spoon Family memories seem to stick to this cake as much as the tender crumb does
Flavor Boosters
Let the cake cool fully before storing so condensation does not form Place leftovers in an airtight container and they will stay fresh at room temperature for up to three days For longer storage keep it in the refrigerator for up to a week letting slices come to room temperature before serving for the best texture
Serving Suggestions
This cake is perfect on its own but you can dress it up with a dollop of whipped cream or a scoop of vanilla ice cream For breakfast I sometimes eat it slightly warmed with butter and coffee For parties a drizzle of caramel sauce makes it feel fancy
Creative Twists
If you only have sweetened applesauce just reduce the sugar in the recipe by a quarter cup Brown sugar can be swapped in for a richer molasses note For a dairy free version double check that your applesauce and sugar are vegan friendly
This applesauce cake brings family and friends together Whether you make it for a potluck or a cozy night in it’s sure to be a staple on your dessert table.
Common Questions About This Recipe
- → What type of applesauce works best?
Unsweetened applesauce is ideal for better control of sugar and flavor, but sweetened works as well if you prefer a sweeter cake.
- → Can I add nuts or raisins?
Yes, chopped nuts or raisins can be folded into the batter for added texture and taste.
- → How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
- → Can I use whole wheat flour?
Yes, substitute up to half the all-purpose flour with whole wheat to add nutty flavor and fiber.
- → How should I store leftover cake?
Keep it in an airtight container at room temperature up to 3 days, or refrigerate for up to a week.
- → Can I make this cake ahead?
Absolutely. The cake stays fresh and moist for several days, making it great for advance preparation.