Amish Apple Cake Recipe

This Amish apple cake recipe folds nearly four cups of diced fresh apples into a batter thick enough to stand a spoon in, which is exactly why it bakes up moist instead of dry. The apples make up almost half the volume of the finished cake.

Most apple cakes lose their fruit flavor in the oven because they use too little apple and too much sugar. This one flips that ratio, so every slice tastes clearly of apple and warm cinnamon.

It bakes in a single 9×13 inch pan with no mixer required and no frosting to fuss over. Two bowls, one spoon, and about an hour from start to slice.

The batter looks alarmingly stiff before it goes in the oven, almost like a dough. That is correct, and it is the whole secret to a cake that holds together while staying tender.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes
Servings	15 slices
Difficulty Level	Easy

You might also enjoy: Apple Crisp

Jump to Recipe

Why You’ll Love This Amish Apple Cake Recipe

This cake earns its place in the regular rotation because it delivers real apple flavor with almost no technique required. It is the kind of recipe you can make from memory after a couple of tries.

Here is what makes it worth baking:

• One bowl for wet, one for dry, and no mixer. You whisk the dry ingredients, stir in the wet, fold in apples, and pour. A wooden spoon does the whole job.
• The apple-to-batter ratio is high. With close to 4 cups (about 490 g) of diced apples, the fruit carries the cake rather than hiding in it.
• It stays moist for days. The oil and the moisture released by the apples keep the crumb soft well past day one, often tasting better on day two.
• No frosting needed. A dusting of cinnamon sugar or a quick brown sugar glaze is all it wants, so there is nothing finicky to pipe or spread.
• It uses pantry staples. Flour, sugar, eggs, oil, cinnamon, and a few apples cover almost the entire list.
• It scales to the crowd. A 9×13 pan yields 15 tidy squares, which suits a potluck, a bake sale, or a week of after-dinner slices.

Read Also: Apple Pie

Ingredients

Everything here is easy to find, and the quantities are forgiving. The one place to be picky is the apples, since firm tart varieties hold their shape and keep the cake from turning to mush.

• 2 cups (250 g) all-purpose flour, spooned into the cup and leveled, not packed
• 1 cup (200 g) granulated sugar
• ½ cup (110 g) light brown sugar, packed
• 1 teaspoon baking soda (not baking powder, since it needs the apples’ acidity to react)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg, preferably freshly grated
• ½ teaspoon salt
• 2 large eggs, at room temperature
• ½ cup (120 ml) vegetable oil (canola or a light neutral oil works too)
• 2 teaspoons pure vanilla extract
• 3½ to 4 cups (about 430 to 490 g) peeled and diced firm tart apples, cut roughly the size of a large grape (about 3 to 4 medium apples)
• ½ cup (60 g) chopped walnuts (optional)

For the optional cinnamon-sugar topping:

• 2 tablespoons granulated sugar mixed with ½ teaspoon ground cinnamon

I’ve had the best results with Granny Smith apples because their tartness cuts the sweetness and they never collapse into applesauce during the bake. If you want a little more sweetness, use half Granny Smith and half Honeycrisp.

For a saucier apple option to keep on hand, try the Homemade Cinnamon Applesauce.

Kitchen Equipment Needed

You do not need anything specialized for this cake, which is part of its charm. A pan, two bowls, and a spoon will carry you through.

• 9×13 inch baking pan, metal or glass both work, though glass may need a couple of extra minutes
• Two mixing bowls, one medium for dry and one large for wet
• Whisk for blending the dry ingredients evenly
• Silicone spatula or sturdy wooden spoon for folding the thick batter
• Apple peeler to speed through 3 to 4 apples
• Cutting board and a sharp knife
• Dry measuring cups and spoons
• Cooling rack

A heavier pan pays off here. I switched from a thin discount pan to a heavier metal one after the edges of my cake kept browning long before the center set, and the even bake was noticeably better.

For a fruit-forward bake, try: Peach Coffee Cake

Recommended Products for This Recipe

These are the tools and ingredients I reach for when I want this cake to come out right every time. Each one solves a specific problem I ran into while making it.

1. Nordic Ware Naturals Aluminum Baking Pan

A flimsy pan browns the edges of this cake before the middle is done, since the apples make the center slow to set. This heavy aluminum pan spreads heat evenly, so the whole top colors at the same rate and you avoid dark corners.

Get it on Amazon

2. OXO Good Grips Apple Corer and Peeler

Peeling and coring 3 to 4 apples by hand is the slowest part of this recipe. A crank-style peeler cuts that down to a couple of minutes and gives you even pieces that bake uniformly.

Get it on Amazon

3. Saigon Ground Cinnamon

The cinnamon is doing a lot of the flavor work in a cake this simple, so a fresh, potent jar matters. A stronger Saigon cinnamon gives the batter far more warmth than a tin that has been sitting in the cupboard for two years.

Get it on Amazon

4. Whole Nutmeg with Grater

Pre-ground nutmeg fades fast and can taste dusty. Grating a whole nutmeg fresh over the dry ingredients gives a brighter, more fragrant spice note that you notice in every bite.

Get it on Amazon

For another cozy, spiced bake, take a look at the Easy Carrot Cake.

Step-by-Step Instructions: How to Make Amish Apple Cake

Follow these steps in order and you will have a moist, apple-filled cake ready to slice in a little over an hour.

1. Prep the oven and pan

• Preheat your oven to 350°F (175°C) and set a rack in the middle position.
• Grease your 9×13 inch (23×33 cm) baking pan with butter, shortening, or cooking spray, coating the corners well.
• For easy removal and cleanup, line the pan with a strip of parchment paper that overhangs the two long sides.

2. Prepare the apples

• Peel, core, and dice your apples into pieces about the size of a large grape, roughly ½ inch (1.25 cm).
• You want 3½ to 4 cups (about 430 to 490 g) of diced apple once prepped.
• If you are not mixing the batter right away, toss the diced apples with a teaspoon of lemon juice to keep them from browning while you work.

3. Whisk the dry ingredients

• In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
• Whisk for a good 20 to 30 seconds so the baking soda and spices are evenly distributed. This prevents any bitter pockets of soda in the finished cake.

4. Mix the wet ingredients

• In a large bowl, beat the eggs, granulated sugar, and brown sugar together until well blended and slightly lightened, about 1 minute by hand.
• Pour in the vegetable oil and vanilla extract, then stir until the mixture is smooth and glossy.

5. Combine wet and dry

• Add the dry ingredients to the wet ingredients.
• Stir with a spatula or wooden spoon just until no dry streaks remain. The mixture will be very thick and stiff, closer to a cookie dough than a pourable batter. This is exactly right, so resist the urge to add liquid.

6. Fold in the apples and nuts

• Add all of the diced apples and the walnuts, if using.
• Fold gently until the fruit is evenly coated and distributed. As you fold, the apples will release a little moisture and the batter will loosen slightly and become easier to work with.

7. Spread and top

• Scrape the batter into the prepared pan and spread it into an even layer, pushing it into the corners with the back of your spatula.
• If using the cinnamon-sugar topping, stir the 2 tablespoons sugar with the ½ teaspoon cinnamon and sprinkle it evenly over the surface.

8. Bake

• Bake at 350°F (175°C) for 45 to 50 minutes.
• The cake is done when the top is golden brown, the center springs back to a light touch, and a toothpick inserted in the middle comes out with only moist crumbs.
• If the edges are browning too fast before the center sets, tent the pan loosely with foil for the last 10 minutes.

9. Cool and serve

• Set the pan on a cooling rack and let the cake rest for at least 20 minutes before slicing.
• Serve slightly warm or at room temperature, cut into 15 squares.

For a similar single-pan treat, try: Coffee Cake Using Cake Mix

Tips for The Best Amish Apple Cake

Small choices make the difference between a good apple cake and one people ask you to bring again. These are the habits that consistently work.

• Measure flour by spooning and leveling. Scooping straight from the bag packs in too much and dries out the crumb. Spoon it into the cup, then level with a knife.
• Do not overmix once the flour goes in. Stir only until the dry streaks disappear, or the cake can turn tough and gummy.
• Dice the apples small and evenly. Large chunks stay crunchy and can leave wet spots, while grape-sized pieces soften just enough while keeping their shape.
• Use firm tart apples. Granny Smith is the reliable choice. Softer apples like Red Delicious break down and make the cake soggy.
• Trust the thick batter. It should look too stiff before the apples go in. The fruit adds the moisture as it bakes.
• Start checking a little early. Ovens vary, so test at 43 minutes to avoid overbaking, which is the main cause of a dry apple cake.
• Let it rest before cutting. A warm cake straight from the oven crumbles. Twenty minutes of resting lets the crumb firm up for clean squares.

I ruined my first attempt by pulling the cake at 35 minutes because the top looked done, only to find a raw, wet center under a browned surface. The toothpick test in the true middle is the only timing I trust now.

Read Also: Oatmeal Raisin Cookie

What to Serve with Amish Apple Cake

This cake is comforting on its own, but a few simple pairings turn a square of it into a proper dessert or a cozy afternoon break. Think warm, creamy, and lightly spiced.

• Vanilla ice cream, with a scoop melting into a warm slice as the classic move
• Lightly sweetened whipped cream, cool and airy against the dense crumb
• A drizzle of caramel or brown sugar glaze, for a richer, more indulgent plate
• A hot Pumpkin Spice Latte, since the spices echo the cinnamon in the cake
• A mug of Mulled Apple Cider, which doubles down on the apple theme for fall
• A cup of Hot Chocolate, for a kid-friendly dessert night
• Sharp cheddar cheese, an old-fashioned apple pairing that plays the salt against the sweet
• Plain Greek yogurt, a lighter breakfast-leaning option for the next morning

A slice with morning coffee is how this cake gets eaten most in my house, since it is not overly sweet and holds up well overnight.

For a lighter fruit dessert: Poached Pear

Variations of Amish Apple Cake

Once you have the base down, this cake takes well to small changes. Here are reliable ways to make it your own without breaking the structure.

• Brown sugar glaze: Simmer ¼ cup butter, ¼ cup brown sugar, and 2 tablespoons milk for 2 minutes, then drizzle over the cooled cake for a caramel-like finish.
• Cream cheese swirl: Beat 8 oz (225 g) cream cheese with ¼ cup sugar and 1 egg, then dollop and swirl it through the batter before baking.
• Extra spice: Add ¼ teaspoon ground cloves or allspice along with the cinnamon for a deeper, more autumnal flavor.
• Nut-free: Simply leave out the walnuts. The cake holds together perfectly without them.
• Pecan version: Swap the walnuts for toasted pecans for a softer, buttery crunch.
• Raisin add-in: Fold in ½ cup raisins with the apples for pockets of extra sweetness.
• Bundt cake: Bake the same batter in a greased and floured bundt pan for about 50 to 55 minutes for a prettier presentation.

The brown sugar glaze works better than a powdered sugar icing here, since it soaks slightly into the top and reinforces the cake’s warm flavor instead of just sitting on the surface as sweetness.

For another spiced dessert to bake this season, see the Pumpkin Bar.

Storage and Reheating

This is a cake that keeps well, which is part of why it has stayed popular for generations. Here is how to hold it at its best.

• Room temperature: Cover the cooled cake tightly or transfer squares to an airtight container. It keeps at room temperature for up to 3 days.
• Refrigerator: For longer storage, or if you added a cream cheese swirl, refrigerate for up to 5 days. Bring slices back to room temperature before serving for the softest texture.
• Freezer: Wrap whole cake or slices well in a double layer of foil, or place in a freezer bag, and freeze for up to 3 months.
• Thawing: Thaw wrapped slices at room temperature for a couple of hours, or overnight in the fridge.
• Reheating: Warm individual slices in the microwave for 15 to 20 seconds, or in a 300°F (150°C) oven for about 10 minutes to revive that fresh-baked softness.
• Make-ahead tip: This cake tastes better the next day, so baking it a day ahead of an event is a smart move.

I keep any slices I plan to freeze wrapped individually rather than as a block, since it means I can pull out exactly one for dessert without thawing the whole batch.

Read Also: Fall Bread Recipes

Nutritional Facts

The values below are estimates per slice, based on 15 slices and including the optional walnuts and cinnamon-sugar topping. Actual numbers will vary with apple size and any add-ins.

Nutrient	Amount per Slice
Calories	245 kcal
Total Fat	10 g
Saturated Fat	1.5 g
Carbohydrates	37 g
Sugars	23 g
Protein	3 g
Fiber	1.5 g
Sodium	150 mg

For a lighter apple dessert option, see the Healthy Apple Pie.

Health Benefits of Key Ingredients

While this is a dessert, several of its core ingredients bring real nutritional value to the table. Here is what the standout components contribute.

• Apples: They provide dietary fiber, particularly pectin, along with vitamin C and antioxidants. The fiber supports digestion and helps you feel full.
• Walnuts: A good source of plant-based omega-3 fatty acids, protein, and healthy fats that support heart and brain health.
• Cinnamon: Contains antioxidant compounds and has been studied for its potential role in supporting healthy blood sugar levels.
• Nutmeg: Adds trace minerals like manganese and magnesium, along with aromatic compounds that give the cake its warmth.
• Eggs: Deliver high-quality protein plus choline, which supports brain and cell function.

Because the recipe uses oil rather than a large amount of butter, and because so much of the volume comes from fresh apples, each slice carries a bit more fruit and a bit less saturated fat than many traditional cakes.

You might also enjoy: Healthy Carrot Cake

FAQs About Amish Apple Cake

1. What are the best apples for Amish apple cake?

Firm, tart baking apples are the top choice because they hold their shape and balance the sweetness of the batter. Granny Smith is the most reliable, though Honeycrisp, Jonagold, and Braeburn also work well.

You can mix varieties for more complex flavor. Just avoid soft apples like Red Delicious, which turn mushy as they bake.

2. Why is my apple cake batter so thick?

A very stiff, dough-like batter is completely normal for this cake before the apples go in. The recipe relies on the moisture the apples release during baking rather than extra liquid.

Do not be tempted to thin it with milk or water. Once you fold in the diced apples, the batter loosens and bakes into a moist crumb.

3. Do I need to peel the apples?

Peeling gives the softest, most uniform texture, which is traditional for this cake. The skins can turn slightly chewy after baking.

That said, leaving thin skins on adds a bit of fiber and color if you prefer. It is a matter of personal taste rather than a make-or-break step.

4. Can I make Amish apple cake without nuts?

Yes, the walnuts are entirely optional and the cake holds together perfectly without them. Simply leave them out with no other adjustments needed.

If you want the texture contrast without nuts, a handful of raisins is a good substitute. Add them in the same step where you would fold in the walnuts.

5. How do I know when the cake is done?

The cake is ready when the top is golden, the center springs back to a gentle touch, and a toothpick inserted in the middle comes out with only moist crumbs. Start checking around the 43 minute mark since ovens vary.

Avoid judging by the top alone, as it can look done while the center is still raw. Overbaking is the most common reason apple cakes turn out dry.

6. Can I bake this in a different pan?

Yes, the batter works in a bundt pan or two 8-inch round pans as well as the standard 9×13. A bundt will need roughly 50 to 55 minutes.

Just watch the timing, since deeper pans take longer and shallower ones bake faster. Use the toothpick test rather than the clock to confirm doneness.

Read Also: Pecan Pie

Final Thoughts

This Amish apple cake is proof that the simplest recipes are often the ones you make the most. With a stack of apples, one bowl, and a single pan, you get a moist, spiced cake that tastes even better the next day.

Bake it once and it tends to become a fall staple, equally at home on a holiday table or next to a weekday cup of coffee. It asks very little and gives back a whole kitchen full of cinnamon.

If you try it, I’d love to hear how it turned out for you. Leave a comment below, share it with a friend who loves apple season, and tell me which apples you used.

Recommended:

• Apple Cider Glazed Pork Chops
• Peach Cinnamon Rolls
• Fall Muffin Recipes
• Old Fashioned Pumpkin Bread
• Sugar Cookies
• No Bake Cookies
• Fruit Tart
• Easy Banana Bread
• Pumpkin Pie