I couldn’t resist turning the classic Amish Applesauce Cake into an Applesauce Snack Cake Recipe that pairs naturally sweet applesauce and fragrant spices with a little secret ingredient to make every slice unbelievably moist.

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I fell for Amish Applesauce Cake the first time I tasted its slightly unexpected mix of textures. The applesauce keeps it shockingly moist, and the cinnamon gives it a warm backbone that keeps you coming back even when it looks plain.

I get tempted to try every variation, from a candied twist to a Caramel Applesauce Cake, and yeah sometimes I check out everything labeled Cakes With Applesauce to steal ideas. It teases with simple comfort but hides small possibilities that make me wonder, what tiny change would turn this into something unforgettable, or maybe even a new favorite.

Ingredients

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Applesauce: Adds moistness and natural sweetness, gives fiber, keeps cake lower in fat
All purpose flour: Provides structure and carbs, little protein, makes crumbs firm not cakey
Granulated and brown sugar: Both sweeten and caramelize, brown adds molasses flavor and deeper color
Eggs: Bind ingredients, add protein and richness, help cake rise and set
Butter and oil: Fat gives tender crumb and flavor, oil keeps it moist longer
Cinnamon, nutmeg and cloves: Spices add warmth and aroma, tiny amounts change whole flavor profile
Raisins and nuts: Raisins add chew and sweetness, nuts give crunch protein and healthy fats
Vanilla extract: Enhances sweetness and rounds flavors, small splash lifts overall taste its subtle

Ingredient Quantities

2 cups all purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup granulated sugar

1 cup packed light brown sugar

1/2 cup vegetable oil

1/2 cup unsalted butter softened

3 large eggs

2 teaspoons vanilla extract

2 cups unsweetened applesauce (about 1 16 oz jar)

1 cup raisins (optional)

1 cup chopped walnuts or pecans (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line it with parchment, set aside.

2. In a bowl whisk together 2 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves until evenly blended.

3. In a large bowl beat 1 cup granulated sugar, 1 cup packed light brown sugar, 1/2 cup vegetable oil and 1/2 cup softened unsalted butter until smooth and well combined; it wont be perfectly fluffy because of the oil, thats ok.

4. Add 3 large eggs one at a time to the sugar mixture, mixing after each, then stir in 2 teaspoons vanilla extract and 2 cups unsweetened applesauce until just combined.

5. Fold the dry ingredients into the wet ingredients gently until no large streaks of flour remain, do not overmix or the cake will get dense.

6. If using raisins or nuts: toss 1 cup raisins and 1 cup chopped walnuts or pecans with a teaspoon of flour to keep them from sinking, then fold them into the batter.

7. Pour batter into prepared pan and smooth the top with a spatula. If you like, sprinkle a few extra chopped nuts on top for texture.

8. Bake 35 to 45 minutes, checking at 35 — insert a toothpick in the center, it should come out clean or with just a couple moist crumbs. (Oven temps vary so start checking early.)

9. Let the cake cool in the pan 10 to 15 minutes, then turn out onto a wire rack to cool completely before slicing. Store wrapped at room temp for 2 days or refrigerate up to 5 days, you can freeze slices for longer.

Equipment Needed

1. 9×13 inch baking pan (greased and floured or lined with parchment)
2. Mixing bowls, one large and one medium (dont need anything fancy)
3. Measuring cups and measuring spoons
4. Whisk for the dry ingredients
5. Electric hand mixer or a sturdy wooden spoon for creaming and mixing
6. Rubber/silicone spatula for folding and smoothing the batter
7. Wooden spoon for general mixing and scraping
8. Wire cooling rack for cooling the cake
9. Toothpicks or a cake tester to check doneness and a pastry brush or nonstick spray to prep the pan

FAQ

Can I use sweetened applesauce or homemade instead of unsweetened? A: Yes you can, homemade or sweetened store-bought both work. If it is sweetened just cut the granulated sugar by 2 to 4 tablespoons so the cake isn't overly sweet.

Can I swap all the butter for oil or vice versa? A: Yep. All oil makes a moister, lighter cake, all butter gives more flavor and a slightly denser crumb. Swap by volume so use about 1 cup total fat if you replace both 1/2 cup oil and 1/2 cup butter.

How do I keep the cake from being soggy or underbaked? A: Don't overmix the batter, bake until a toothpick in the center comes out with just a few moist crumbs, and let it cool on a rack so steam escapes. If it's still wet, bake 5 to 10 minutes longer and check again.

Can I make this as muffins, a loaf, or in a 9×13 pan and how long do they take? A: Yes. Muffins: 18 to 22 minutes at 350F. 9×5 loaf: 50 to 65 minutes. 9×13 pan: 30 to 40 minutes. Times vary by oven so test with a toothpick.

Do raisins or nuts need special prep so they don't sink? A: Toss raisins or chopped nuts in a tablespoon of flour before folding in, that helps them stay suspended. You can also use less add-ins if you want a more even crumb.

How should I store or freeze the cake? A: Store at room temp in an airtight container for 2 to 3 days, or refrigerate up to 1 week. To freeze, slice and wrap pieces tightly in plastic then foil, freeze up to 3 months and thaw overnight in the fridge or on the counter.

Amish Applesauce Cake Recipe Substitutions and Variations

Eggs: use flax eggs. Mix 3 tablespoons ground flax with 9 tablespoons water, let sit 5 minutes, then use in place of the 3 large eggs. Texture will be a bit denser but it holds well.
Granulated sugar: swap coconut sugar 1 to 1 for a deeper, caramel note, or use 3/4 cup maple syrup for 1 cup sugar and reduce other liquids by about 3 tablespoons and lower oven temp 25 degrees F. Maple makes the cake moister and browner.
All purpose flour: use whole wheat pastry flour 1 to 1 for a nuttier flavor and similar crumb, or use a cup for cup gluten free flour blend if you need it gluten free. Cake may be slightly heavier with whole wheat.
Butter and oil: replace both with 1 cup vegetable oil to keep it very moist, or swap the 1/2 cup butter for 1/2 cup melted coconut oil 1 to 1 for a dairy free option and mild coconut flavor.

Pro Tips

– Measure the flour by spooning it into the cup and leveling with a knife, not by scooping. Too much packed flour is the fastest way to end up with a heavy, dense cake.

– Bring eggs and the butter to room temperature and use the applesauce at room temp if possible. Warm ingredients mix together more smoothly so the batter stays uniform and bakes more evenly.

– Fold the dry ingredients in gently and stop as soon as large streaks of flour are gone. Overmixing develops gluten and makes the cake tough. If you’re adding raisins or nuts, toss them in a tablespoon of flour first so they don’t sink.

– Check for doneness early and use an oven thermometer if your oven runs hot or cold. Let the cake cool in the pan briefly, then transfer to a rack to finish cooling so moisture doesn’t build up and make the surface soggy.

Amish Applesauce Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I couldn't resist turning the classic Amish Applesauce Cake into an Applesauce Snack Cake Recipe that pairs naturally sweet applesauce and fragrant spices with a little secret ingredient to make every slice unbelievably moist.

Servings

servings

Calories

503

kcal

Equipment: 1. 9×13 inch baking pan (greased and floured or lined with parchment)
2. Mixing bowls, one large and one medium (dont need anything fancy)
3. Measuring cups and measuring spoons
4. Whisk for the dry ingredients
5. Electric hand mixer or a sturdy wooden spoon for creaming and mixing
6. Rubber/silicone spatula for folding and smoothing the batter
7. Wooden spoon for general mixing and scraping
8. Wire cooling rack for cooling the cake
9. Toothpicks or a cake tester to check doneness and a pastry brush or nonstick spray to prep the pan

Ingredients

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
1 cup packed light brown sugar
1/2 cup vegetable oil
1/2 cup unsalted butter softened
3 large eggs
2 teaspoons vanilla extract
2 cups unsweetened applesauce (about 1 16 oz jar)
1 cup raisins (optional)
1 cup chopped walnuts or pecans (optional)

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line it with parchment, set aside.
In a bowl whisk together 2 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves until evenly blended.
In a large bowl beat 1 cup granulated sugar, 1 cup packed light brown sugar, 1/2 cup vegetable oil and 1/2 cup softened unsalted butter until smooth and well combined; it wont be perfectly fluffy because of the oil, thats ok.
Add 3 large eggs one at a time to the sugar mixture, mixing after each, then stir in 2 teaspoons vanilla extract and 2 cups unsweetened applesauce until just combined.
Fold the dry ingredients into the wet ingredients gently until no large streaks of flour remain, do not overmix or the cake will get dense.
If using raisins or nuts: toss 1 cup raisins and 1 cup chopped walnuts or pecans with a teaspoon of flour to keep them from sinking, then fold them into the batter.
Pour batter into prepared pan and smooth the top with a spatula. If you like, sprinkle a few extra chopped nuts on top for texture.
Bake 35 to 45 minutes, checking at 35 — insert a toothpick in the center, it should come out clean or with just a couple moist crumbs. (Oven temps vary so start checking early.)
Let the cake cool in the pan 10 to 15 minutes, then turn out onto a wire rack to cool completely before slicing. Store wrapped at room temp for 2 days or refrigerate up to 5 days, you can freeze slices for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.