You know those recipes that just feel like a warm hug on a chilly day? Amish Applesauce Cake is definitely one of those for me. I still remember my grandmother making this in her cozy kitchen, and the smell wafting through the house would have us all gathering around, hoping for a taste before it even cooled. (Spoiler: we usually succeeded!) It’s a recipe that’s gathered a few crumbs of wisdom over the years, and I’m here to share it with you.
Why You’ll Love This Cake
I whip up this cake whenever I need a bit of comfort food magic in my life. My family goes nuts for it—pun intended—because of its perfectly moist texture and that warm cinnamon aroma that fills our home. Admittedly, there was a time I forgot to add the cinnamon, and let me tell you, that was a mistake that only happened once! But with the right spices, this cake is an absolute winner.
Ingredients
- 1 cup of unsweetened applesauce (Honestly, I use homemade sometimes if I’m feeling fancy, but store-bought works just fine.)
- 2 cups all-purpose flour
- 1 cup granulated sugar (or brown sugar if you want a deeper flavor)
- 1/2 cup of butter, softened
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves (Grandma swore by freshly ground, but I often just grab what’s on hand)
- 1/2 teaspoon allspice
- Optional: 1/2 cup chopped nuts or raisins (or both if you’re feeling adventurous!)
Directions
- Preheat your oven to 350°F (that’s around 175°C if you are elsewhere). Grease and flour a 9×13 inch pan—I sometimes cheat and just use non-stick spray, it’s all good.
- Cream together the butter and sugar in a bowl until it’s nice and fluffy, like a little sugary cloud.
- Add in the eggs one at a time, mixing well after each. This is where I usually sneak a taste (quality control, right?).
- Stir in the applesauce—don’t worry if it looks a bit weird at this stage, it’s supposed to!
- In another bowl, whisk together the flour, baking soda, and spices. Then gradually add this to the wet mixture, blending until just combined.
- If you’re using nuts or raisins, fold them into the batter. Or both, because why not?
- Pour the batter into your prepared pan and smooth it out. Bake for about 30-35 minutes, or until a toothpick poked in the center comes out clean. (Honestly, I’m still prone to peeking too early!)
Notes
I once tried using a bundt pan for this cake, thinking it might look fancy for a party. It didn’t quite work as planned—the cake stuck horribly. So I stick to my trusty rectangle now.
Variations
I’ve tried this with a mix of pears and applesauce, which added a lovely twist. On the downside, the time I replaced the sugar with honey, well, let’s just say it was more like applesauce pudding.
Equipment
If you don’t have an electric mixer, a wooden spoon will do the trick—just think of it as a mini workout.
Storage Information
You can store this cake in an airtight container for up to three days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love having a slice with a dollop of whipped cream or vanilla ice cream. It’s also fantastic with a cup of tea, if you’re feeling a bit posh.
Pro Tips
I once tried rushing the cooling process; regretted it because it crumbled everywhere. Patience is a virtue here.
FAQ
Can I make this cake vegan?
Sure thing! Swap the butter for a plant-based version and use flax eggs. It’s a bit different, but still tasty.
What if I don’t have all the spices?
No worries, just use what you’ve got and maybe toss in a bit of nutmeg or ginger if you have them lying around.