Amish Applesauce Cake
- SERVES
- 12
- COOK TIME
- 30 Min
Our Amish Applesauce Cake is packed with old-fashioned goodness that only a from-scratch cake can deliver. Applesauce adds a tangy-sweet taste and moistness to this Amish cake recipe that will take your taste buds to a Lancaster County farmhouse. Serve up this recipe for applesauce cake with a cold glass of milk or a hot cup of coffee. No matter what you pair it with, everyone will love this applesauce cake.
What You'll Need
- 1 cup sugar
- 1/2 cup vegetable shortening
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large bowl, cream sugar and shortening with an electric beater on low speed. Beat in the eggs, one at a time. Add flour, cinnamon, baking soda, and salt; beat until well mixed. Add applesauce and vanilla; mix well then stir in the walnuts and pour batter into prepared baking dish.
- Bake 30 to 35 minutes, or until wooden toothpick inserted in center comes out clean. Let cool.
Note
- For a fancier treat, drizzle this applesauce cake recipe with a glaze that's made by mixing 1/2 cup confectioners' sugar and 1 to 2 teaspoons water. If you'd like to see how it's done, click here to watch our how-to video.
- For even more classic Amish dessert recipes, click here!
- This applesauce cake recipe will take you back to simpler times where a home-cooked meal was the ultimate prize at the end of a long day. We've got even more recipes like this in our FREE eCookbook full of easy Amish recipes! Check it out, along with all our other free eCookbooks.
- We use applesauce as an ingredient in our recipe for Bapple Bread too!
- For even more ideas of what to make with apples, check out our collection of 50+ Easy Apple Recipes!
Read NextApple-Filled Pound Cake
Nutritional InformationShow More
Servings Per Recipe: 12
- Amount Per Serving % Daily Value *
- Calories 287
- Calories from Fat 115
- Total Fat 13g 20 %
- Saturated Fat 4.0g 20 %
- Trans Fat 0.0g 0 %
- Protein 4.0g 8 %
- Amount Per Serving % Daily Value *
- Cholesterol 36mg 12 %
- Sodium 223mg 9 %
- Total Carbohydrates 40g 13 %
- Dietary Fiber 1.4g 5 %
- Sugars 17g 0 %
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msdeb21
Jul 15, 2018
I like cakes recipes that can serve as both desserts and breakfast coffee cakes. I like the idea of adding raisins to the mix. I'm not a huge fan of frosting so I prefer a cake like this. I think the idea of making it into cupcakes instead of a 13 x 9 pan is brilliant. Thanks for the ideas to change a recipe to make it my own.
kristeneotto 37071 45
Nov 13, 2016
I liked how easy the recipe comes together. I added more cinnamon and also added raisins. The texture was a bit crumbly, may be I over mixed it? I will try as cupcakes next time
Nonayerbsns
Mar 28, 2016
In what world does the Amish use an electric beater? This is not an Amish recipe, at all. Additionally, they wouldn't use 'margarine' or any other crappy thing like that. Just an observation.
cheronfrazier 2173 420
Dec 13, 2018
I do not see margarine as an ingredient in this recipe. You can use non-electric utensils for the pure Amish value or use an electric beater to save time and labor. Your choice isn't it.
Patty Kakes
Jan 11, 2016
The first timeI I made this cake I used the shortening and everyone love it. The 2nd time I made it with butter and we didnt like it as much, so we are sticking with the shortening. I used regular applesauce, but then I added 2 chopped apples for a little bit of extra apple. My 9 hr old asks for this ALL the time now so I am mak8ng 2 per week. It is a huge must in this house.
turpinteri 44805
Dec 24, 2015
I am a diabetic, so I substitute Splenda every time and the recipe comes out great. I also add fresh pineapple - 1/2 cup, dehydrated in the microwave and 1/3 less sugar Craisins. It is really yummy. For my non-diabetic friends, I make a cream cheese frosting with the low-sugar cake and they think it is great.
Cindilynn621 62617 08
Aug 03, 2015
VERY good I got 12 large cupcakes no frosting needed. very moist
rebeccabozarth 942 7271
Mar 18, 2015
Can this recipe be converted to make cupcakes?
Test Kitchen Team
Mar 19, 2015
Yes, you can convert this recipe to make cupcakes. This recipe will probably make around 20-24 cupcakes. Put batter 3/4 full into paper liners and bake for 18-22 minutes or until toothpick inserted comes out dry. Enjoy!
Goodcookie
Feb 06, 2015
I always use a sugar free subsitute for all of my recipes I guess It's because I am a pre diabetic and I don't want to take a chance in a bad reaction to anything 3 Thank You For Sharing Your Recipe )
truebritt2
Dec 22, 2014
My husband is diabetic, can I use splenda instead of sugar
Test Kitchen Team
Dec 23, 2014
Yes, you may substitute the sugar with Splenda in this recipe. Here's a helpful conversion chart: http://www.splenda.com/cooking-baking/conversion-charts We cannot say whether this recipe would be good for someone following a diabetes-diet. We recommend speaking to a doctor or dietitian who can better assess this based on his needs.
LenaMaire
Sep 18, 2014
use the shortening instead of butter, also the applesauce is the "liquid" in this recipe. The batter will be thick, and a little lumpy, but the cake turns out perfect!
kavitaabatra 97956 12
Aug 16, 2014
i tried to follow this recipe but my batter just wouldnt mix as there was nothing liquid to help it mix, had to adjust proportions of oil and eggs!!!
Patty Kakes
Jan 11, 2016
I thought the same thing but the applesauce is just enough liquid, mo more eggs or oil needed.
kavitaabatra 97956 12
Aug 16, 2014
hi, I want to substitute walnuts with raisins but last time i made banana bread the raisins sank to the bottom and some had a burnt texture?? any suggestions
Test Kitchen Team
Aug 19, 2014
Hello! You can help the raisins float in the batter by gently tossing them and coating them in some flour.
Cook for one
Jan 01, 2014
I just put the 2nd one of these in the oven. Love this recipe. I use 3/4 cup sugar and 1/4 cup brown sugar and vegetable oil instead of the shortening. Comes out very moist and very good.
kbogatz 2934328
Sep 20, 2013
and what do you do with the vegetable shortening??
freddienlois 40917 28
Dec 01, 2013
This is so easy, and so good.my can of applesauce was no sugar, so that was perfect when I added the sugar. and I made peanutbutter frosting with soften raisins in it. The whole!! family loved it. Thank you MR. Food.
grannyhope 2067432
Sep 13, 2013
Have made several times my grandchildren love it .Don't even have to glaze it thank you for this great recipe
ND Terri 4427050
Aug 07, 2013
I made this for the first time this afternoon. It is so delicious I had to have 2 pieces while it was still slightly warm. Like the last person to comment, I also substituted oil for the shortening and it worked great. I think it would be even better by adding about 1/2 cup of raisins to the batter, but I really like raisins and I know not everyone does. Happy baking and eating!
bnzr2001 5073665
Jan 17, 2013
just made this quick and easy cake - it came out great! very light and worked well in my 13x9 glass pan lined with baking paper other changes/subs I made were: (1) I didn't have enough applesauce so used 1/2 c vanilla yogurt to make up the diff (2) used ginger instead of cinnamon and also added 1/4 t of nutmeg and cardamom - will use more spice next time; it's a bit bland (3) used vegetable oil not shortening (4) used sliced almonds instead of walnuts because I like them better
turpinteri 44805
Dec 17, 2012
I leave mine without a frosting and it makes a great coffee cake in the morning. The applesauce keeps it extremely moist. This picture does not do it justice. I substitute lowfat unsalted butter instead of shortening and Splenda instead of sugar. All the men in the office rave about it!
thelma 5227836
Dec 08, 2012
I made this yesterday. I added a pinch of nutmeg,otherwise I followed the recipe. I made the "drizzle" with confectioner's sugar,a dash of ground cinnamon,a couple of drops of vanilla,and water. GREAT!!!!
dottheclown
Oct 16, 2012
Could this be made in bundt pan
cookiemonster
Oct 18, 2012
Pour water into your Bundt pan and measure it. If it holds 14-15 cups of water, as a 13x9x2 pan does, you should be able to use it. You'll probably need to increase the baking time though. Search baking pan substitutions on the web and you'll find great sites that compare pan sizes. "The Baking Pan, and Joy of Baking" are 2 good ones. Happy Baking!
kitten367 2049060
Sep 29, 2012
I was recently diagnosed with Celiac Disease. Although I still make the traditional foods for my family, I want to make things I can eat, too. In this and other recipes can I substitute RICE FLOUR for the all purpose flour with the same results ? Are the measurements the same or do I have to adjust ? Where can I find rice flour in larger bags than 1 lb at a decent price? I could really use some help here, so if anyone has info for me I would really appreciate it. Leaving my e-mail- kitten_367@hotmail.com Please leave MF Recipes in the subject space. Thanks so much ! :* )
nkuzuolu 0194575
Sep 15, 2012
applesauce is an egg substitute. there are eggs and applesauce at the same time.
JMCG
Oct 18, 2012
Correct, Applesauce is not an egg substitute. However, if you need one, I use 1 tablespoon ground flax meal and 3 tablespoons water. Mix and let sit for about 7 - 10 minutes - It will gel up. Honestly - we have been using it more and more in all our baking recipes - seems everything just comes out more moist than using the traditional egg.
royalrose1225 7480 149
Jun 23, 2012
I think it sounds really good as well however like one of the comments that was made, I wonder if in fact, it is not enough ingredients for a 9 x 13 pan as well??
Kay612
Jun 16, 2012
I, as well as my friends, absolutely loved this cake. Not too sweet...just right!
markh2020 1664674
Jun 05, 2012
I made this cake yesterday per the recipe and use fresh ingredients. The cake tasted just fine! But I think the 9x13 pan called for in the recipe is a bit too large. The cake only rose about 2 1/2 inches in the 9x13 pan. Didn't seem to be enough batter as I poured into the pan. I'll try an 8x9 next time.
lgolley 4501374
Jun 23, 2012
make sure you check the expiration date on the baking soda. I have had thing not rise as much as they should, and have discovered the soda to be outdated as I don't use it much. Just a thought. :)
graver 4862520
Apr 21, 2012
Yum, we love Applesauce Cake especially Amish! I can't wait to try this one. Thank you so much.
virginnyb
Apr 14, 2012
Can't wait to make it; cinnamon/sugar sprinkled on top sounds really good to me! :o)
gonzosgal69 238929 3
Dec 30, 2011
Not only smells yummy while baking,but also taste just as good
schumanpeggy 14027 83
Oct 04, 2011
yum i cant wait for it to come out of the oven. the smell is so lovely!! thank you for this devine recipe.
jeanreut 7763839
Jul 21, 2011
Cake sounds so much like one my great grandmother made when I was a little girl. She was not Amish but had a friend who was. I want to try to make it to see if it has the same wonderful taste---and yes it did have the great drizzle over it. I am excited to try. We had to leave the walnuts out due to my nut allergy but it was great anyway.
redneckblackheart 9980968
Oct 06, 2012
Here's a hint you may not have thought of. If you have a nut allergy -- and we do at my house -- you can either add shelled sunflower seeds (if you want the texture of nuts) or you can add either raisins or chocolate chips in the amount of nuts called for.
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