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Amish Apple Cake 1

Amish Apple Cake

This traditional Amish Apple Cake brings together the perfect harmony of fresh, tart apples and warm cinnamon in a moist, tender crumb that defies the complexity of most modern desserts. Unlike many contemporary apple cake recipes that rely on artificial flavorings or pre-made mixes, this Amish Apple Cake celebrates simplicity with fresh ingredients while delivering exceptional taste.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert
Cuisine American, Amish
Servings 12 slices
Calories 285 kcal

Equipment

  • 9x13-inch baking pan or bundt pan
  • Mixing Bowls
  • Electric Mixer
  • Rubber Spatula
  • Wire Rack

Ingredients
  

For the cake

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking soda
  • 1 tsp cinnamon Ceylon cinnamon offers a more delicate flavor
  • 1/2 tsp salt
  • 1 cup granulated sugar organic raw sugar works beautifully
  • 1/2 cup unsalted butter softened (or coconut oil for dairy-free option)
  • 2 large eggs room temperature
  • 1 tsp vanilla extract pure, not imitation
  • 4 cups fresh apples peeled and diced (Granny Smith or Honeycrisp preferred)
  • 1/2 cup chopped walnuts or pecans optional

For the optional glaze

  • 1 cup powdered sugar
  • 2-3 tbsp milk or apple cider
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a bundt pan. For easier removal, consider lining with parchment paper with overhanging edges.
  • Peel, core, and dice the apples into roughly 1/2-inch cubes. If using sweeter apples, add a splash of lemon juice (about 1 teaspoon) to brighten their flavor and prevent browning.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined.
  • In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
  • Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Don't overmix.
  • Gently fold in the diced apples and nuts (if using) with a rubber spatula. The batter will be very thick.
  • Spread the batter evenly in the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  • Allow the cake to cool in the pan for 15-20 minutes, then transfer to a wire rack if desired.
  • For the optional glaze, whisk together powdered sugar, milk or apple cider, and vanilla until smooth. Drizzle over the slightly warm cake.

Notes

This Amish Apple Cake actually improves in flavor over the first 24 hours as the apple and cinnamon notes meld together. Store at room temperature, covered, for up to 3 days, or refrigerate for up to 1 week in an airtight container.
The cake freezes well for up to 3 months when wrapped tightly in plastic wrap and then aluminum foil.
For a healthier version, try replacing half the all-purpose flour with whole wheat pastry flour, reduce sugar to 3/4 cup and add 1/4 cup unsweetened applesauce, or substitute half the butter with unsweetened applesauce.

Nutrition

Calories: 285kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 6gCholesterol: 55mgSodium: 220mgFiber: 3gSugar: 25g
Keyword Apple Cake, Amish Cake, Traditional Cake, Apple Dessert, Moist Cake
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