Amish apple cake recipe is a classic dessert made with simple pantry ingredients, fresh apples, and warm spices, resulting in a moist, tender cake that’s rich with old-fashioned flavor. This beloved recipe comes from Amish kitchens, where tradition, thrift, and homemade goodness are the heart of every dish. If you’re looking for a no-fuss, soul-satisfying cake that feels like a hug from Grandma’s kitchen, this is it. Keep reading to discover how to make this comforting, timeless treat from scratch step by step.
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What Makes Amish Apple Cake Recipe Special?
Unlike fussy layered cakes with elaborate frostings, Amish apple cake relies on straightforward ingredients and honest technique. This cake’s dense, tender crumb is packed with tender apple pieces and a gentle hint of spice.
What truly sets it apart is its unpretentious nature no need for fancy mixers or obscure spices. Personally, I love how each bite transports me to a simpler time, where food was crafted with heart and shared with neighbors. It’s comfort baking at its finest.
How to Make Amish Apple Cake Recipe Step by Step
At its core, Amish apple cake is a one-bowl wonder. You’ll combine flour, sugar, spices, and eggs, then fold in chopped apples (and nuts, if you like). After baking, you’ll end up with a moist, tender cake that freezes and reheats beautifully. Try this trick: serve it slightly warm with a scoop of vanilla ice cream for a real crowd-pleaser!
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Amish Apple Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
This old-fashioned Amish apple cake recipe is rich with fresh apples, warm spices, and a moist, tender crumb. Made with pantry staples and a touch of rustic charm, it’s a comforting dessert that’s perfect for fall—or any time you crave something homemade and hearty.
Ingredients
- 2 cups all-purpose flour
- 1½ cups sugar (white or mix with brown sugar)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs (room temperature)
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 4 cups peeled, chopped apples (Granny Smith, Jonagold, or Pink Lady)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or two 8-inch round pans.
- In a medium bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat eggs and sugar until light and fluffy (about 2-3 minutes).
- Slowly add oil and vanilla. Mix until combined.
- Gradually fold in dry ingredients until just mixed.
- Gently stir in apples and optional nuts. Batter will be thick.
- Spread evenly in prepared pan.
- Optional: Sprinkle with a cinnamon-sugar-nut topping before baking.
- Bake for 45–50 minutes, or until a toothpick comes out with moist crumbs.
- Cool in pan, then slice and serve warm or at room temperature.
Notes
For extra moisture, use oil instead of butter.
Tart apples like Granny Smith balance the sweetness.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 3 months.
Best served warm with ice cream or whipped cream.
For extra flavor, use half white sugar and half brown sugar.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Amish
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 29g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Tips for the Best Amish Apple Cake Recipe
- Choose Firm, Tart Apples: The contrast of tartness and sweetness creates a balanced flavor. Granny Smith, Jonagold, or Honeycrisp work wonders.
- Don’t Overmix: Once dry ingredients hit the wet, fold gently. Overmixing activates gluten, making the cake dense.
- Use Room-Temperature Eggs: They incorporate more easily, ensuring an even crumb.
- Spice It Right: Freshly ground cinnamon and nutmeg have a more pronounced flavor. Pre-ground spices can taste flat if they’ve been sitting in your pantry too long.
- Add a Squeeze of Lemon Juice: Toss chopped apples in a little lemon juice to keep them from oxidizing and turning brown.
- Let It Rest: If you have the patience, bake the cake the day before you plan to serve it. Cakes often taste better after the flavors have had a chance to meld overnight.
Recommended Tools
- 9×13-inch Baking Pan (or two 8-inch Rounds): Choose a heavy-gauge pan for even heat distribution.
- Mixing Bowls: One medium for dry ingredients, one large for wet ingredients—avoid overcrowding.
- Electric Mixer (Handheld or Stand Mixer): Speeds up beating eggs and sugar, but you can do it by hand if you prefer a workout!
- Rubber Spatula: Essential for folding without deflating the batter.
- Wire Cooling Rack: Prevents sogginess by allowing air to circulate under the cake.
How to Store Amish Apple Cake Recipe for Freshness
To keep your Amish apple cake tasting homemade-fresh, follow these tips: once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil. Store at room temperature for up to two days, especially if your kitchen is cool. For longer storage, refrigerate the cake—wrapped—to retain moisture for up to five days. If you’re planning ahead, slice the cake, place pieces in an airtight freezer bag, and freeze for up to three months. When you’re ready, thaw at room temperature or reheat slices in the oven (350°F/175°C for about 10 minutes) or microwave (20–30 seconds). A quick reheat brings back that just-baked magic!
More Related Recipes/Articles
If you’re hungry for more Amish-inspired comfort food, check out these tried-and-true favorites:
- Amish Hamburger Steak Bake: A hearty casserole that combines seasoned ground beef, onions, and a savory mushroom gravy.
- Amish Cinnamon Rolls Recipe: These gooey, tender rolls with a rich cream cheese frosting are perfect for weekend brunch.
- Amish Church Soup Recipe: A simple, creamy soup featuring chicken, potatoes, and vegetables—ideal for chilly evenings.
- Amish Beef Stew Recipe: Slow-cooked beef and veggies in a rich broth that will warm you from the inside out.
- Swing by Old Plain Recipes on Medium for more hearty tales and cooking tips.
- Follow our boards on Pinterest for visual inspiration and step-by-step guides on classic dishes.
FAQs
What is the secret to a super moist cake?
People often ask about moistness—my secret is using oil instead of all butter. Oil stays liquid at room temperature, which keeps your cake wonderfully moist even days later. Also, accurately measuring your flour (by spooning it into the cup and leveling it off) prevents a dry, gummy cake.
Which apples are best for apple cake?
Firm, tart apples like Granny Smith, Jonagold, or even Braeburn are ideal. They hold their shape during baking and bring a balanced tartness that cuts through the sweetness. If you grab something too soft—like an overripe Gala—it may turn mushy and water down the cake.
Can you use apple juice instead of water in a cake mix?
While a boxed cake mix might handle apple juice, a scratch Amish apple cake relies on controlling moisture precisely. Instead of replacing water, I recommend tossing peeled apples in a splash of apple juice before folding them in—this intensifies the apple flavor without throwing off the batter’s consistency.
Can I use Pink Lady apples instead of cooking apples?
Absolutely! Pink Lady apples fall somewhere between sweet and tart, so they’ll add a nice hint of sweetness and a firm texture. Just be mindful of how ripe they are; overly soft Pink Lady apples can break down too much and make the cake gummy. Splitting between Pink Lady and Granny Smith gives you both sweetness and tartness in each bite.