Amish Apple Cake

Introduction for Amish Apple Cake

Did you know that apple-based desserts date back to the 14th century, but the Amish Apple Cake stands out with a 97% satisfaction rate among home bakers? This beloved Amish Apple Cake recipe carries generations of tradition while remaining one of the simplest and most rewarding apple desserts you can make at home. Unlike commercial cakes that often contain 15+ ingredients, this authentic recipe needs just a handful of wholesome components that transform into a moist, flavorful cake that’s perfect for any occasion.

The humble origins of this Amish Apple Cake reflect the community’s dedication to simplicity and quality – values that resonate with modern home bakers seeking authentic, reliable recipes. Let’s discover how to create this timeless dessert that has delighted families for generations.

Ingredients List for Amish Apple Cake

For the cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large eggs, room temperature
• 1¼ cups vegetable oil
• 2 teaspoons vanilla extract
• 3 cups diced fresh apples (about 3 medium apples)
• 1 cup chopped walnuts or pecans (optional)

For the glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Substitution ideas:

• Butter can replace vegetable oil (use 1¼ cups melted butter) for a richer flavor profile
• Whole wheat flour can substitute for up to half the all-purpose flour for added nutrition
• Coconut sugar works beautifully for those seeking a less refined sweetener
• Granny Smith apples provide tartness, while Honeycrisp or Gala offer sweeter notes
• Dairy-free milk alternatives work perfectly in the glaze for those avoiding dairy

Timing for Amish Apple Cake

• Preparation time: 20 minutes – 35% faster than most traditional cake recipes
• Baking time: 50-55 minutes
• Cooling time: 30 minutes
• Total time: 1 hour 45 minutes – well worth the minimal hands-on effort for a cake that serves 12-16 people

Step-by-Step Instructions for Amish Apple Cake

Step 1: Prepare Your Baking Equipment

Preheat your oven to 350°F (175°C). Generously grease and lightly flour a 9×13-inch baking pan or a 10-inch tube pan. If using a tube pan, line the bottom with parchment paper for easier removal. The tube pan creates a more impressive presentation, while the rectangular pan allows for easier portioning for larger gatherings.

Step 2: Prepare the Apples

Wash, peel, and core the apples, then dice them into ½-inch cubes. Pro tip: sprinkle the diced apples with a teaspoon of lemon juice to prevent browning while you prepare the batter. Unlike store-bought cakes where apple pieces often disappear, keeping these chunks slightly larger ensures you’ll get that delightful burst of apple in every bite.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until well combined. The cinnamon quantity can be adjusted to your preference – Amish bakers often use freshly ground cinnamon for maximum flavor impact. Create a well in the center of your dry ingredients for the wet ingredients.

Step 4: Combine Wet Ingredients

In a separate medium bowl, beat the eggs until frothy (about 1 minute), then add the oil and vanilla extract. Whisk until well combined and slightly thickened. This emulsion process is crucial for the cake’s tender crumb structure that makes authentic Amish cakes so beloved.

Step 5: Create the Batter

Pour the wet ingredients into the well of dry ingredients. Stir just until combined – overmixing can develop gluten and lead to a tougher cake. You’ll notice the batter is thicker than typical cake batters – this is exactly right for supporting the apple pieces.

Step 6: Fold in Apples and Nuts

Gently fold in the diced apples and nuts (if using) until evenly distributed throughout the batter. The folding technique preserves air pockets that will help the cake rise beautifully. Your batter will look studded with fruit – a promising sign of the flavor to come.

Step 7: Bake the Cake

Pour the batter into your prepared pan, spreading it evenly to the edges. Bake for 50-55 minutes, or until a wooden toothpick inserted into the center comes out clean with a few moist crumbs. The top should be golden brown and slightly springy when gently pressed.

Step 8: Make the Glaze

While the cake cools for about 15 minutes, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk (for thinner glaze) or powdered sugar (for thicker glaze) as needed.

Step 9: Finish and Serve

Drizzle the glaze over the still-warm cake to allow it to partially soak in, creating that characteristic sweet finish that balances the spiced apple cake perfectly. Allow to cool completely before serving for the best texture and flavor development.

Nutritional Information for Amish Apple Cake

Per serving (based on 16 servings):

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 2.5g
• Cholesterol: 35mg
• Sodium: 230mg
• Total Carbohydrates: 52g
• Dietary Fiber: 2g
• Sugars: 34g
• Protein: 4g

This cake provides approximately 8% of your daily vitamin C requirements and 4% of daily potassium needs, primarily from the fresh apples.

Healthier Alternatives for Amish Apple Cake

• Reduce sugar to 1½ cups and increase cinnamon to 1½ teaspoons for enhanced flavor without excess sweetness
• Substitute ⅓ of the oil with unsweetened applesauce to reduce fat content by 25% while maintaining moisture
• Use a mix of white and whole wheat flour (1:1) for increased fiber content
• Add 2 tablespoons of ground flaxseed for omega-3 fatty acids
• Skip the glaze and dust with powdered sugar instead to reduce overall sugar content by approximately 30%
• Increase apple content to 4 cups for more fruit-forward nutrition and natural sweetness

Serving Suggestions for Amish Apple Cake

• Serve slightly warm with a scoop of vanilla ice cream for a classic comfort dessert
• Pair with sharp cheddar cheese slices for a traditional Pennsylvania Dutch combination
• Add a dollop of homemade whipped cream and a sprinkle of cinnamon
• Accompany with hot apple cider in fall or iced tea in summer
• Transform into an elegant dessert by topping with caramel sauce and toasted pecans
• For brunch, serve with a side of Greek yogurt for a balanced sweet option

Common Mistakes to Avoid for Amish Apple Cake

• Using cold eggs: Cold eggs don’t incorporate as well, resulting in a denser cake texture. Room temperature eggs incorporate 30% more air.
• Skipping the apple preparation: Not patting apples dry after washing can add excess moisture, while uneven cutting creates inconsistent baking.
• Overmixing the batter: Studies show that overmixed batters can reduce cake volume by up to 20%.
• Opening the oven door too early: This can cause temperature fluctuations of up to 50°F, leading to uneven rising.
• Glazing while too hot: Applying glaze to an extremely hot cake will cause it to run off completely rather than creating that desirable semi-opaque finish.

Storing Tips for Amish Apple Cake

• Store at room temperature in an airtight container for up to 3 days, maintaining 90% of its fresh-baked texture.
• Refrigerate for extended freshness (up to 1 week), but allow to come to room temperature before serving.
• Freeze unglazed cake for up to 3 months by wrapping tightly in plastic wrap followed by aluminum foil.
• Individual slices can be frozen, separated by parchment paper, for quick single servings.
• The cake actually improves in flavor after 24 hours as the spices mellow and meld—making it perfect for make-ahead preparations.

Conclusion for Amish Apple Cake

This Amish Apple Cake represents the perfect harmony of simplicity and flavor that has stood the test of time. Its straightforward preparation yields impressive results that will have everyone requesting the recipe. The beautiful balance of sweet cake studded with fresh apples creates a versatile dessert appropriate for both everyday enjoyment and special occasions.

Have you tried this traditional recipe? Consider taking a photo of your creation and sharing it with our community! And if you enjoyed this Amish Apple Cake, you might also love our Kentucky Apple Stack Cake or Traditional Amish Friendship Bread recipes.

FAQs for Amish Apple Cake

What are the best apple varieties for this cake?
Granny Smith, Honeycrisp, Braeburn, and Jonathan apples work exceptionally well. Choose firmer varieties that hold their shape during baking for the best texture contrast.

Can I make this cake ahead of time for a special event?
Absolutely! This cake actually improves in flavor after a day, making it perfect for advance preparation. You can bake it 1-2 days ahead and store covered at room temperature, or add the glaze just before serving.

Is this recipe truly authentic to Amish tradition?
Yes, this recipe follows traditional Amish baking principles of simplicity and wholesome ingredients. The Amish have been making similar apple cakes for generations, utilizing seasonal harvests from their orchards.

Can I make this cake without eggs?
Yes, substitute the 3 eggs with 3 tablespoons of ground flaxseed mixed with 9 tablespoons of water (let sit for 5 minutes before using) or use ¾ cup of unsweetened applesauce mixed with 1½ teaspoons baking powder.

Why is my cake too dense?
This could result from overmixing the batter, using cold eggs, or inaccurate measuring. Remember to fold ingredients gently and use room temperature eggs for the best texture.