Description
This Amish Applesauce Cake is a moist and spiced dessert that combines the natural sweetness of unsweetened applesauce with warm spices like cinnamon, nutmeg, and cloves. Enhanced with optional nuts and raisins, this old-fashioned cake is perfect for fall gatherings and offers a wholesome, flavorful treat that’s both easy to make and delightfully tender.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 2 cups unsweetened applesauce
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-ins
- 1 cup chopped walnuts or pecans
- 1 cup raisins
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking and ensure an easy release after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves. This blend of spices imparts a warm, rich flavor to the cake.
- Combine wet ingredients: In a separate large bowl, beat the granulated sugar, vegetable oil, and eggs until smooth and fully incorporated, creating a creamy base for the cake batter.
- Add applesauce and vanilla: Stir the unsweetened applesauce and vanilla extract into the wet mixture, enhancing moisture and natural sweetness.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter and keeping the cake tender.
- Fold in optional nuts and raisins: If desired, carefully fold in the chopped walnuts or pecans and raisins to add texture and bursts of flavor.
- Pour batter and bake: Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is fully cooked.
- Cool before serving: Allow the cake to cool in the pan before slicing and serving to let it set properly for the best texture.
Notes
- You can dust the cooled cake with powdered sugar or top it with a simple glaze for added sweetness and presentation.
- For a dairy-free version, ensure the sugar used is vegan and substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
