Introduction
The first time I baked Amish apple cake, the aroma of cinnamon and apples hit me like a warm hug from grandma’s kitchen. Imagine biting into a moist, spiced cake with pockets of tender apple—each forkful tastes like autumn in a cozy little village. I stumbled onto this recipe years ago after a trip to Pennsylvania Dutch country, where roadside stands were overflowing with fresh apples and handwritten recipe cards.
Honestly, this easy Amish apple cake is the kind of dessert that makes you want to linger at the table just a little longer. It’s not fancy, but that’s exactly the point. You don’t need to be a pastry chef to whip up something this good. It’s perfect for busy families, after-school treats, or anyone craving a homemade apple dessert without fuss.
I’ve made this cake more times than I can count (sometimes with my kids, sometimes solo during quiet Sunday mornings). Every time, it’s a hit—especially when served warm with a scoop of vanilla ice cream. The best part? You probably have everything you need right in your pantry and fruit bowl. Fresh apples, simple baking staples, and a few spices come together for a cake that’s pure comfort food.
So, if you’re looking for an easy Amish apple cake recipe that’s wholesome, reliable, and packed with real apple flavor, you’re in the right place. Trust me, this is the kind of dessert that brings people together—whether it’s a holiday dinner, a potluck, or just a weekday craving for something sweet and homemade.
Why You’ll Love This Recipe
- Quick & Easy: This Amish apple cake comes together in under an hour (no need for complicated techniques or fancy gadgets).
- Simple Ingredients: Pantry staples—flour, sugar, eggs, apples, and a few spices. You won’t have to hunt down anything special.
- Perfect for Any Occasion: It works for brunch, cozy family dinners, potlucks, or as a comforting snack with coffee.
- Crowd-Pleaser: Kids and adults love the moist texture, chunks of apple, and cinnamon-scented aroma.
- Unbelievably Delicious: The combination of apples, cinnamon, and a tender crumb makes this the best homemade fresh apple dessert around.
So, what sets this easy Amish apple cake recipe apart from the rest? Most apple cakes are dense or dry, but this one is all about moisture and balance. Blending chopped apples directly into the batter gives every slice a juicy burst, while a touch of brown sugar adds a caramel-like depth. I’ve tested a bunch of apple cakes, and this is my go-to version for flavor and texture. You can taste the difference—each bite is tender, never gummy, and loaded with that classic apple-cinnamon goodness.
But it’s not just about taste. This cake is the sort of recipe that brings a sense of nostalgia. It’s comfort food made simple, with all the warmth and heart of an old-fashioned dessert but a fraction of the effort. If you want to impress guests with something homemade—or just treat yourself—this easy Amish apple cake is the answer. It’s one of those cakes that makes you close your eyes and smile after the first bite. That’s why I keep coming back to it, year after year.
Ingredients Needed
This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fancy steps. Most items are pantry staples, and the apples can be swapped with what’s in season.
- For the Cake Batter:
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon (adds warmth and classic flavor)
- 1/2 teaspoon ground nutmeg (optional, for a deeper spice profile)
- 2 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar (adds richness)
- 1 cup (240ml) vegetable oil or melted butter (for moistness)
- 2 teaspoons vanilla extract
- 3 cups (about 3 medium, 375g) fresh apples, peeled, cored, and diced (I love Honeycrisp or Granny Smith for their tartness—use what you have!)
- 1/2 cup (60g) chopped walnuts or pecans (optional, for crunch)
- For the Simple Glaze (Optional):
- 1/2 cup (60g) powdered sugar
- 1-2 tablespoons (15-30ml) milk or heavy cream (adjust for desired consistency)
- 1/2 teaspoon vanilla extract
Ingredient Notes & Substitutions:
- Flour: Swap with gluten-free flour blend if needed.
- Sugar: Coconut sugar works for a less processed option.
- Oil/Butter: Use melted coconut oil for a dairy-free cake.
- Apples: Any firm, tart apple variety will work—Braeburn, Fuji, or Gala are good choices. In fall, mix in some pears for a twist.
- Nuts: Omit if you have allergies or use sunflower seeds for crunch.
- Glaze: Skip or drizzle with honey for a lighter finish.
I usually stick with Granny Smiths for their bright flavor, but honestly, any apple you love will be delicious. If you’re short on eggs, flax eggs work surprisingly well (I’ve tried it during vegan baking experiments!). For a lower sugar cake, reduce the granulated sugar by 1/4 cup—it’ll still taste great.
Don’t worry about running to the store for anything fancy. The beauty of Amish apple cake is using what’s on hand. The apples are the star, so pick the freshest ones you can find (farmers market, backyard tree, or supermarket all work!).
Equipment Needed
- Mixing bowls: One large and one medium. I’ve used everything from glass to plastic—whatever’s clean works!
- Whisk and wooden spoon: For mixing wet and dry ingredients. A hand mixer is optional but not necessary.
- 9×13-inch (23x33cm) baking pan: Standard for sheet cakes. I use a metal pan for even browning, but ceramic or glass works too.
- Apple peeler/corer: Makes prep faster, but a paring knife does the job if you’re old-school.
- Measuring cups and spoons: For accuracy. I always double-check my flour (a kitchen scale is handy for precise measurements).
- Wire rack: For cooling the cake evenly (helps prevent soggy bottoms).
- Small bowl and spoon: For mixing the optional glaze.
You don’t need any fancy gadgets—just basic kitchen tools. If you’re using a glass pan, reduce the oven temp by 25°F (15°C) to avoid overbaking. For easy cleanup, line your baking pan with parchment paper. Budget tip: Thrift store pans work just as well as pricey ones (I’ve got a collection!).
Maintain your pans by hand-washing after each use—keeps them from warping and lasts longer.
Preparation Method
-
Prep the apples: Peel, core, and dice 3 medium apples (about 375g). Aim for 1/2-inch pieces—small enough to distribute evenly, but not so tiny that they disappear. If your apples are very juicy, pat them dry with a paper towel.
(Estimated time: 10 minutes) -
Preheat oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking pan or line with parchment paper.
(Estimated time: 5 minutes) -
Combine dry ingredients: In a medium bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1/2 teaspoon nutmeg (if using). Make sure the spices are evenly mixed—this keeps the flavor balanced.
(Estimated time: 2 minutes) -
Mix wet ingredients: In a large bowl, beat 2 eggs. Add 1 cup granulated sugar, 1/2 cup brown sugar, 1 cup vegetable oil or melted butter, and 2 teaspoons vanilla extract. Whisk until smooth and slightly creamy (the oil should be fully incorporated). If using a hand mixer, beat on medium for about 1 minute.
(Estimated time: 4 minutes) -
Combine wet and dry: Gradually add dry ingredients to the wet mixture, stirring until just combined. Don’t overmix—the batter should look thick and slightly lumpy (that’s normal with fruit cakes).
(Estimated time: 2 minutes) -
Fold in apples and nuts: Gently stir in the diced apples and 1/2 cup chopped walnuts or pecans (if using). Make sure apples are evenly distributed. If the batter seems very thick, that’s okay—moisture from the apples will loosen it during baking.
(Estimated time: 2 minutes) -
Pour and smooth: Transfer the batter into your prepared pan. Use a spatula to smooth the top. Tap the pan lightly on the counter to release air bubbles.
(Estimated time: 1 minute) -
Bake: Place the pan in the preheated oven. Bake for 35-40 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean (a few moist crumbs are fine; wet batter is not). If the top browns too quickly, loosely cover with foil halfway through.
(Estimated time: 35-40 minutes) -
Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. For easier slicing, let it cool at least 30 minutes.
(Estimated time: 20-30 minutes) -
Prepare the glaze (optional): In a small bowl, mix 1/2 cup powdered sugar, 1-2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Drizzle over cooled cake.
(Estimated time: 3 minutes)
Troubleshooting Tips: If your cake sinks in the middle, it might be underbaked—pop it back in for 5 more minutes. Apples release moisture, so don’t worry if the batter is thick. If your cake feels dry, double-check your oven temperature and apple quantity next time.
Personal tip: I always check for doneness at 35 minutes, since my oven runs hot. The smell of apples and cinnamon tells me it’s almost ready!
Cooking Tips & Techniques
When it comes to baking Amish apple cake, a few tricks make all the difference. After testing this recipe more than a dozen times (and a couple of flops, I won’t lie), I’ve learned what really works.
- Choose the right apples: Firm, tart apples hold their shape and don’t turn mushy. Mixing varieties adds depth—try Granny Smith with a sweeter Gala.
- Chop apples evenly: Uneven chunks can cause soggy spots or dry pockets. Aim for uniform dice.
- Don’t overmix: Overworking the batter leads to a tough cake. Stir until just combined—some lumps are fine.
- Test for doneness: Ovens vary, so check with a toothpick at 35 minutes. If it’s still gooey, bake longer in 5-minute intervals.
- Spice it up: Add a pinch of cardamom or ginger for extra warmth (I did this once during the holidays and wow, it was a flavor bomb!).
- Pan matters: Metal pans brown the cake faster. If using glass, lower the oven temp by 25°F (15°C).
- Multi-tasking: While the cake bakes, whip up the glaze or brew some coffee for the ultimate pairing.
- Personal failure: Once, I forgot the baking soda—ended up with a flat, dense cake. Always double-check your leaveners!
Consistency comes from measuring flour correctly (spoon, don’t scoop) and using room-temp eggs. If your apples are very juicy, pat them dry so the batter isn’t too wet. Trust your senses—the cake should smell fragrant, feel springy to the touch, and have a golden top.
Variations & Adaptations
This easy Amish apple cake recipe is super flexible. You can tweak it for different dietary needs, seasons, or flavor cravings. Here are some of my favorite variations:
- Gluten-Free: Swap the flour for a 1:1 gluten-free baking blend. I’ve tried Bob’s Red Mill—works great, just add 1/2 teaspoon xanthan gum if your blend doesn’t have it.
- Vegan Option: Replace eggs with flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water). Use coconut oil instead of butter and a plant-based milk for the glaze.
- Seasonal Twist: Mix in diced pears or a handful of fresh cranberries during fall. In summer, swap apples for peaches or plums!
- Nut-Free: Omit walnuts/pecans or replace with pumpkin seeds for crunch without allergens.
- Spiced Up: Add a dash of ground ginger or cardamom for a fragrant upgrade.
- Mini Cakes: Bake in muffin tins for single-serve apple cake muffins. Reduce baking time to 20-22 minutes.
I once baked this cake with a mix of apples and pears for my friend who’s allergic to nuts—it was just as moist and flavorful. Honestly, you can customize this cake for any taste or dietary need. Don’t be afraid to experiment—the basic batter is forgiving and always delicious.
Serving & Storage Suggestions
This cake is best served slightly warm or at room temperature. Slice into generous squares and dust with powdered sugar or drizzle with the optional glaze. For a cozy dessert, add a scoop of vanilla ice cream or a dollop of whipped cream—seriously, it’s heavenly.
- Presentation: Serve on a rustic wooden board or in your favorite vintage dish. The golden, apple-studded cake looks beautiful on its own.
- Pairings: Goes great with hot coffee, chai tea, or fresh apple cider. For brunch, pair with savory quiche or fresh fruit salad.
- Storage: Store leftovers in an airtight container at room temp for up to 3 days. Refrigerate for up to 5 days for extra freshness.
- Freezing: Wrap in foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a low oven (300°F/150°C) for 10 minutes.
- Flavor development: The spices deepen after a day, so don’t worry if you make it ahead—sometimes it’s even better the next day!
Reheat slices in the microwave for 15 seconds to revive that just-baked warmth. If you’re packing it for lunch, keep a mini ice pack in the container for freshness.
Nutritional Information & Benefits
A slice of Amish apple cake (about 1/12th of the pan) has roughly 270 calories, 12g fat, 38g carbs, and 3g protein. Thanks to fresh apples, you get a dose of vitamin C, fiber, and natural sweetness. Swapping in whole wheat flour or reducing sugar can make it even healthier.
Key ingredients like apples help support digestion and add antioxidants. If you use nuts, you’ll get healthy fats and extra protein. For gluten-free or vegan adaptations, the nutritional profile shifts but stays wholesome. Watch for potential allergens (eggs, nuts, wheat) if you’re serving a crowd.
Personally, I love how this cake satisfies my sweet tooth without feeling heavy. It’s a treat that fits into a balanced diet—especially when enjoyed with fruit or yogurt on the side.
Conclusion
If you’re searching for the best homemade fresh apple dessert, this easy Amish apple cake is a must-try. It’s packed with juicy apples, warm spices, and has that old-fashioned comfort you just can’t beat. Whether you make it for a holiday gathering or a simple weeknight treat, you’ll love how quick and reliable this recipe is.
I keep coming back to this cake because it’s so adaptable and always delicious. You can tweak it to suit your taste—add nuts, swap flours, or experiment with seasonal fruits. It’s a recipe that feels like home, no matter where you are.
Give it a try and let me know how you customize your Amish apple cake! Leave a comment, share your tips, or tag your photos—nothing makes me happier than seeing others enjoy this recipe. Bake it, share it, and savor every bite. Happy baking!
FAQs About Easy Amish Apple Cake
Can I use applesauce instead of fresh apples?
You can swap up to half the apples for unsweetened applesauce, but the cake will be softer and less chunky. I recommend sticking with diced apples for the best texture.
What kind of apples work best?
Firm, tart varieties like Granny Smith, Honeycrisp, or Braeburn are great. Use whatever apples you have—just avoid very soft or mealy ones.
Can I make this cake gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend. I’ve done this with Bob’s Red Mill and it turned out moist and delicious.
How do I know if the cake is done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. The top should be golden and springy to the touch.
Can I freeze Amish apple cake?
Yes! Wrap slices tightly in foil or a freezer-safe container. Freeze for up to 2 months—just thaw and reheat before serving.
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Easy Amish Apple Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This easy Amish apple cake is a moist, spiced dessert packed with tender apples and warm cinnamon flavor. It’s a comforting, homemade treat perfect for any occasion, from family dinners to potlucks.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil or melted butter
- 2 teaspoons vanilla extract
- 3 cups fresh apples, peeled, cored, and diced (about 3 medium apples)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup powdered sugar (for glaze, optional)
- 1–2 tablespoons milk or heavy cream (for glaze, optional)
- 1/2 teaspoon vanilla extract (for glaze, optional)
Instructions
- Peel, core, and dice 3 medium apples (about 3 cups). Pat dry if very juicy.
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg (if using).
- In a large bowl, beat eggs. Add granulated sugar, brown sugar, oil or melted butter, and vanilla extract. Whisk until smooth.
- Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
- Fold in diced apples and nuts (if using) until evenly distributed.
- Pour batter into prepared pan and smooth the top. Tap pan lightly to release air bubbles.
- Bake for 35-40 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely (at least 30 minutes for easier slicing).
- For optional glaze: Mix powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth. Drizzle over cooled cake.
Notes
Use firm, tart apples like Granny Smith or Honeycrisp for best texture. For gluten-free, substitute a 1:1 gluten-free flour blend. For vegan, use flax eggs and coconut oil. Do not overmix batter. Check for doneness at 35 minutes. Cake can be frozen for up to 2 months. Serve warm with ice cream or whipped cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 270
- Sugar: 24
- Sodium: 210
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: Amish apple cake, easy apple dessert, homemade apple cake, Pennsylvania Dutch, fall baking, apple cinnamon cake, sheet cake, comfort food, potluck dessert, apple recipes
