Amish Apple Cake Recipe

Name: Amish Apple Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups chopped apples (peeled); 2 cups all-purpose flour; 1 ½ cups brown sugar; 2 tsp cinnamon; 1 tsp baking soda; ½ tsp salt; 2 large eggs; ½ cup vegetable oil; 1 tsp vanilla extract

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You know that kind of cake that tastes like it was baked straight from grandma’s kitchen? That’s exactly what this Amish apple cake delivers. Moist, warmly spiced, and loaded with chunks of fresh apple, this one’s less about frills and more about full-on flavor.

A slice of Amish apple cake served warm on a ceramic plate with a drizzle of caramel sauce and a fork beside it (2)

I stumbled into making this after an impromptu orchard visit left me with way too many apples (seriously, I got ambitious). I wanted something comforting but not fussy and Amish apple cake hit the sweet spot. It’s the kind of dessert that doesn’t need frosting or decoration to impress. Just one bite, and you’ll get why it’s stood the test of time in old-school kitchens.

Whether you’re baking for the holidays, a family gathering, or just a cozy weekend treat, this cake’s got your back. Let’s get into what makes it so special and how you can pull it off with just a mixing bowl and some pantry staples.

Table of Contents

What Makes Amish Apple Cake So Special?

First off, it’s the simplicity. No complicated techniques, no fancy tools just honest ingredients working together in the best way possible. The crumb is dense but incredibly moist (thanks to the oil and fresh apples), and the top develops this caramelized crust that’s pure magic.

The flavor? Think cinnamon-sugar vibes, but balanced not cloying. I’ve tested it with both tart apples like Granny Smith and sweeter ones like Honeycrisp, and honestly, it works beautifully either way.

Another reason people fall in love with this cake? It’s versatile. You can serve it plain, dust it with powdered sugar, add a scoop of vanilla ice cream, or drizzle it with warm caramel sauce. It plays well with others but shines all on its own.

And there’s something nostalgic about it too like a dessert passed around after Sunday supper. Every bite feels like home.Great!

If you’re into moist, comforting bakes like this one, you’ll love my Pumpkin Banana Loaf too it’s another old-school, no-fuss favorite with big fall energy.

Ingredients You’ll Need for This Amish Apple Cake

all ingredients for Amish apple cake laid out on a marble surface

Here’s what you’ll need to bring this rustic beauty to life no oddball ingredients, just pantry staples and fresh apples.

For the Cake:

2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon nutmeg (optional, but worth it)
1 ¼ cups vegetable oil (or melted butter for a richer crumb)
1 cup granulated sugar
½ cup brown sugar (for depth!)
3 large eggs
1 tablespoon vanilla extract
3 cups peeled and chopped apples (Granny Smith, Honeycrisp, or whatever’s fresh)

Optional Add-Ins:

½ cup chopped walnuts or pecans (for crunch)
½ cup raisins or chopped dates (totally up to you)

You don’t need a mixer for this just a bowl, a spoon, and maybe a little elbow grease.

Step-by-Step: How to Make Amish Apple Cake from Scratch

Image showing the batter being poured into a greased rectangular baking pan

I’ve made this more times than I can count, and I swear the process is as comforting as the cake itself.

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper if you want easy cleanup.

Step 2: Mix the Dry Stuff

In a big bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This keeps the spices nice and even in the batter no cinnamon clumps here.

Step 3: Blend the Wet Ingredients

In another bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and a little creamy. No need to overmix just get it blended.

Step 4: Bring It Together

Gradually stir the wet mixture into the dry ingredients. It’s a thick batter, so don’t panic. Once it’s mostly combined, fold in the chopped apples (and nuts or raisins, if using). Those apples will soften everything up and make it crazy moist.

Step 5: Bake That Beauty

Pour the batter into your prepared dish and smooth the top. Bake for 45–55 minutes, or until a toothpick comes out mostly clean with just a few crumbs. The top should be golden and just starting to crackle.

Step 6: Cool and Serve

Let it cool in the pan for at least 20–30 minutes. You can serve it warm with a scoop of vanilla ice cream or just let it hang out and slice it later either way, it’s gonna disappear fast.

Tips for a Moist, Tender Crumb (Without Getting Soggy)

A freshly baked Amish apple cake on a white marble countertop (3)

Let’s be real the line between moist and mushy is dangerously thin when it comes to apple cake. Here’s how I keep it tender and just dense enough without sliding into soggy territory. Want to make sure your cake base or drizzle isn’t too runny? Here’s my guide on how to thicken cream fillings a must-read if you ever experiment with glazes or custard toppings.

1. Choose the Right Apples

Not all apples bake the same! I go for a combo of Granny Smith (for tartness) and Honeycrisp or Fuji (for sweetness and texture). Softer apples like Red Delicious turn to mush, which is a no-go.

2. Don’t Overmix the Batter

Mixing too much after adding the flour = dense, tough cake. Once the wet and dry ingredients are just combined, step away from the spoon. Trust me.

3. Watch the Bake Time Like a Hawk

Overbaking dries it out, underbaking leaves it gummy in the middle. Start checking at 45 minutes and use the toothpick trick if it comes out with a few moist crumbs, it’s ready.

4. Add Brown Sugar for Richness

That little bit of molasses in brown sugar makes a difference in both flavor and moisture. A 50/50 blend with white sugar is my go-to.

5. Let It Rest Before Cutting

I know it smells like heaven straight from the oven, but letting it cool a bit helps the structure set. Otherwise, you’ll be spooning cake out of the pan not slicing it.

Best Toppings and Serving Ideas for Amish Apple Cake

Honestly, this cake’s amazing on its own, but if you want to dress it up? I got you.

1. Vanilla Ice Cream (Warm + Cold Combo)

A warm slice with a scoop of vanilla ice cream is downright soul-soothing. The contrast of textures is perfection.

2. Brown Sugar Glaze

Whisk together ½ cup brown sugar, 2 tablespoons butter, a splash of milk, and a pinch of salt. Drizzle it over the cooled cake. It sets into a crackly, sweet crust that’s irresistible.

3. Cream Cheese Frosting

Feeling extra indulgent? Spread a thick layer of tangy cream cheese frosting on top. Bonus: If you’ve already made my cream cheese filling, you can repurpose it here for a rustic-meets-rich topping.

4. Dusting of Powdered Sugar

For the minimalist baker a simple sprinkle gives it that bakery-style finish without extra effort.

5. Fresh Whipped Cream

Just whip some heavy cream with a bit of sugar and vanilla. Slap a dollop on each slice. It’s like apple pie’s fluffier cousin.

How to Store Leftovers (and Keep It From Drying Out)

Look, nothing’s sadder than a leftover slice of cake that’s gone dry and crusty overnight. Been there, regretted that. Here’s how I keep this apple beauty moist and tender for days:

1. Cool It First.
I know you want to wrap it up fast especially if the smell is driving you wild but let it cool completely first. Trapping heat equals condensation, and condensation equals soggy cake.

2. Wrap It Right.
Use plastic wrap or foil and get in there snug. If you’re storing it in the pan, throw on a lid or wrap it tight. No airflow = no drying out.

3. Fridge vs. Countertop.
If you’re eating it within 1–2 days, the counter is fine (just keep it wrapped). For longer, pop it in the fridge. It’ll last up to 5 days chilled, but zap it in the microwave for 10–15 seconds to bring the warmth back.

4. Freeze for Later.
This cake freezes like a champ! Wrap individual slices in plastic and then foil, then stash in a freezer bag. It’ll keep for about 3 months. When you’re ready, thaw overnight and warm it up for that just-baked vibe.

FAQs: Amish Apple Cake Edition

1. Can I make it ahead of time?

Totally. It actually tastes better the next day once the flavors settle and deepen. Just store it wrapped at room temp or in the fridge.

2. Do I have to peel the apples?

I highly recommend it. The skin can get tough and mess with the texture, especially if you’re using firmer apples.

3. Can I use whole wheat flour?

You can, but expect a denser, slightly nuttier cake. I’d start with half whole wheat, half all-purpose to keep the balance right.

4. What makes this cake “Amish”?

Traditionally, it’s all about simple pantry staples, no frosting, and warm, spiced flavor. It’s homey, humble, and meant to feed a crowd. That’s the Amish kitchen philosophy in a nutshell.

5. How do I know it’s done baking?

Stick a toothpick in the center. If it comes out with just a few crumbs not wet batter you’re golden. The top should also be nicely browned and slightly pulling away from the pan edges.

For a crowd-pleasing treat with a totally different vibe, check out these Chocolate Crinkle Cookies rich, fudgy, and ready in no time.

While Amish apple cake is a nostalgic treat rooted in tradition, it’s also a reminder of how closely food is tied to our mood and well-being. The simple act of baking something wholesome from scratch can be soothing, but the ingredients themselves may also play a role in how we feel. In fact, emerging research in nutritional psychiatry shows a strong connection between what we eat and how our brains function. It turns out, good food doesn’t just nourish the body it supports the mind too.