Authentic Amish Apple Cake
This rustic, moist Amish Apple Cake celebrates the natural sweetness of fresh apples complemented by warm cinnamon and a perfect crumb texture. Whether served plain or with cream cheese glaze, it's a timeless dessert that improves with age.
Equipment
- 9x13-inch baking pan or 10-inch Bundt pan
- Mixing Bowls
- Electric Mixer
- Wire Cooling Rack
Ingredients
Cake Ingredients
- 2 cups all-purpose flour or 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 3 large eggs at room temperature
- 1 1/2 cups granulated sugar can reduce to 1 1/4 cups if using sweeter apples
- 1 cup vegetable oil or 1/2 cup applesauce + 1/2 cup oil for a lighter version
- 1 tsp vanilla extract
- 3 cups apples peeled and finely chopped (Granny Smith or Honeycrisp work beautifully)
- 1 cup walnuts or pecans chopped (optional)
Cream Cheese Glaze (Optional)
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 9x13-inch baking pan, or use a 10-inch Bundt pan.
- Peel and core your apples, then chop them into small, uniform pieces about 1/4-inch in size.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a large bowl, beat the eggs until frothy (about 1 minute on medium speed). Gradually add the sugar and continue beating until the mixture becomes pale and slightly thickened (about 2 minutes).
- Slowly stream in the oil while continuing to mix at medium speed, then add the vanilla extract.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
- Gently fold in the chopped apples and nuts (if using) until evenly distributed throughout the batter.
- Pour the batter into your prepared pan, spreading it evenly to the edges. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- If using the cream cheese glaze, mix all glaze ingredients until smooth, then drizzle over the cooled cake.
Notes
This cake actually improves in flavor after a day, as the moisture from the apples permeates the crumb structure more thoroughly.
Store at room temperature for up to 3 days in an airtight container, or refrigerate for up to 1 week (bring to room temperature before serving for best flavor).
The cake freezes well for up to 3 months - wrap unglazed cake tightly in plastic wrap and then aluminum foil.
For a healthier version, replace half the oil with unsweetened applesauce and reduce the sugar to 1 cup.
Nutrition
Calories: 345kcalCarbohydrates: 42gProtein: 4gFat: 18gSaturated Fat: 2gCholesterol: 47mgSodium: 195mgFiber: 2gSugar: 26g
Tried this recipe?Let us know how it was!