Amish Applesauce Cake – Clara’s Recipes

I always come back to this Amish Applesauce Cake because it bakes up incredibly moist, richly spiced, and filled with old-fashioned charm. One slice is enough to make you wonder why Clara’s recipe stayed a secret for so long.

I’m obsessed with this Amish Applesauce Cake because it tastes straight-up rich without acting fancy. The applesauce keeps every bite moist and dense in the best way, while ground cinnamon gives it that deep, spiced flavor I want with coffee, after dinner, or honestly straight from the pan.

And the texture? Soft, a little sticky, totally snackable.

I love that it feels old-school but never boring, the kind of cake I keep cutting into “just one more” thin slice until half of it is gone. But no regrets.

This is the kind of simple cake that absolutely earns its spot.

Ingredients

• Flour gives the cake its soft, sturdy crumb, so it slices nicely.
• Baking soda helps it rise and keeps the texture from feeling heavy.
• Cinnamon brings that cozy, old-fashioned warmth you expect in applesauce cake.
• Nutmeg adds a little spice in the background, not too bossy.
• Salt balances the sweetness and keeps everything from tasting flat.
• Granulated sugar sweetens things up and helps the edges get tender.
• Brown sugar adds deeper sweetness, with that almost caramel-like vibe.
• Eggs hold it together and give the cake a richer bite.
• Oil keeps it moist for days, which is honestly the best part.
• Applesauce makes it tender, fruity, and a little lighter-feeling.
• Vanilla smooths out the spices and makes the whole cake smell amazing.
• Walnuts or pecans add crunch, Plus a nice nutty contrast.
• Raisins are optional, Basically sweet little chewy pops if you like them.

Ingredient Quantities

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 cup vegetable oil
• 1 1/2 cups unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts or pecans
• 1 cup raisins optional

How to Make this

1. Preheat oven to 350°F and grease a 9×13 inch baking pan or line it with parchment paper.

2. In a large bowl whisk together 2 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.

3. In a separate large bowl beat 1 cup granulated sugar and 1 cup packed brown sugar with 2 large eggs until smooth and slightly pale.

4. Add 1 cup vegetable oil, 1 1/2 cups unsweetened applesauce, and 1 teaspoon vanilla extract to the sugar and egg mixture; mix until combined.

5. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.

6. Fold in 1 cup chopped walnuts or pecans and 1 cup raisins if using, distributing evenly through the batter.

7. Scrape the batter into the prepared pan and smooth the top with a spatula.

8. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. Cool the cake in the pan on a wire rack for 10 to 15 minutes, then remove from the pan and finish cooling before slicing and serving.

Equipment Needed

1. 9×13 inch baking pan (greased or lined with parchment)
2. Oven
3. Large mixing bowl for dry ingredients
4. Large mixing bowl for wet ingredients
5. Whisk and/or fork for dry ingredients and sugar-egg mixture
6. Rubber spatula for folding and scraping batter
7. Measuring cups and measuring spoons
8. Wire cooling rack

FAQ

Amish Applesauce Cake – Clara’s Recipes Substitutions and Variations

• All purpose flour: swap 1-to-1 with whole wheat pastry flour for a nuttier, slightly denser cake; for gluten free, use a 1-to-1 gluten free baking blend and add 1 teaspoon xanthan gum if the blend lacks it.
• Vegetable oil: replace with equal amount melted coconut oil for a hint of coconut, or use light olive oil for a fruitier note; applesauce can also replace half the oil to reduce fat and keep moisture.
• Sugars (granulated and brown): substitute coconut sugar 1-to-1 for brown sugar for a deeper caramel flavor, or use 3/4 cup maple syrup in place of 1 cup granulated sugar and reduce applesauce by 2 tablespoons to balance liquid.
• Walnuts or pecans and raisins: swap nuts with sunflower or pumpkin seeds for a nut free option; replace raisins with chopped dried apricots or dried cranberries for different tartness and texture.

Pro Tips

1. Measure the flour properly by spooning it into the cup and leveling with the back of a knife. Too much flour makes the cake dense and dry.

2. Toast the nuts briefly in a dry skillet until fragrant, then cool before chopping. Toasting boosts flavor and keeps them from going soft in the finished cake.

3. Fold the batter only until the streaks of flour disappear. Overmixing develops gluten and will toughen this otherwise tender, moist cake.

4. If you prefer a lighter texture reduce the oil by 2 to 3 tablespoons and replace it with the same amount of applesauce. That keeps moisture while cutting some greasiness.

5. Check doneness around 40 minutes and then every 5 minutes after. Ovens vary and you want a toothpick with a few moist crumbs, not completely dry. Cool the cake in the pan for 10 to 15 minutes before removing to finish cooling so it holds together.