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.

Amish Apple Cake Recipe

Name: Amish Apple Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Amish
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)

Description

Amish Apple Cake Recipe

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

Scale

Gather your wholesome ingredients—fresh apples, flour, eggs, sugar, and spices—for this traditional Amish apple cake recipe.

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)

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Instructions

Follow the simple, homemade steps of creating a rich and moist Amish apple cake, from mixing to baking.

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