Go Back
–+ servings
Amish Apple Cake Recipe

Amish Apple Cake

Wholesome Cove
This Amish apple cake recipe folds nearly four cups of diced fresh apples into a thick, spoon-standing batter for a moist, cinnamon-spiced cake that's ready in about an hour with no mixer required.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 15 slices
Calories 245 kcal

Equipment

  • 9x13 inch baking pan - metal or glass; glass may need a couple extra minutes
  • Mixing bowls - one medium for dry, one large for wet
  • Whisk - for blending dry ingredients evenly
  • Silicone spatula - or sturdy wooden spoon for folding thick batter
  • Apple peeler - speeds through 3 to 4 apples
  • Cutting board
  • Sharp knife
  • Dry measuring cups and spoons
  • Cooling rack

Ingredients
  

  • 2 cups all-purpose flour - 250 g; spooned into the cup and leveled, not packed
  • 1 cup granulated sugar - 200 g
  • ½ cup light brown sugar - 110 g; 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 vegetable oil - 120 ml; canola or a light neutral oil works too
  • 2 teaspoons pure vanilla extract
  • 3½ to 4 cups firm tart apples - about 430 to 490 g; peeled and diced roughly the size of a large grape, about 3 to 4 medium apples
  • ½ cup chopped walnuts - 60 g; optional

For the Optional Cinnamon-Sugar Topping

Instructions
 

  • Preheat oven to 350°F (175°C) and set a rack in the middle position. Grease a 9x13 inch (23x33 cm) baking pan well, then line with a parchment strip overhanging the two long sides.
  • Peel, core, and dice the apples into roughly ½ inch (1.25 cm) pieces, about the size of a large grape. You want 3½ to 4 cups (430 to 490 g) of diced apple.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt for 20 to 30 seconds so everything is evenly distributed.
  • In a large bowl, beat the eggs, granulated sugar, and brown sugar until well blended and slightly lightened, about 1 minute. Stir in the oil and vanilla until smooth and glossy.
  • Add the dry ingredients to the wet and stir just until no dry streaks remain. The mixture will be very thick and stiff, closer to cookie dough than pourable batter — this is exactly right.
  • Add all the diced apples and the walnuts, if using, and fold gently until evenly coated and distributed. The batter will loosen slightly as the apples release moisture.
  • Scrape the batter into the prepared pan and spread into an even layer, pushing into the corners. If using the topping, stir the sugar and cinnamon together and sprinkle evenly over the surface.
  • Bake at 350°F (175°C) for 45 to 50 minutes, until golden brown and a toothpick in the center comes out with only moist crumbs. Tent with foil for the last 10 minutes if the edges brown too fast.
  • 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.

Notes

  • Measure flour by spooning and leveling; scooping straight from the bag packs in too much and dries out the crumb.
  • 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 like Granny Smith; 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, as the fruit adds the moisture as it bakes.
  • Start checking at 43 minutes since ovens vary; overbaking is the main cause of a dry apple cake.
  • Let the cake rest 20 minutes before cutting so the crumb firms up for clean squares.
  • Storage: keep covered at room temperature up to 3 days, refrigerate up to 5 days, or freeze wrapped slices up to 3 months.
  • Make-ahead tip: this cake tastes better the next day, so baking it a day ahead of an event is a smart move.
  • Variations: add a brown sugar glaze, cream cheese swirl, extra spice, pecans instead of walnuts, raisins, or bake in a bundt pan for 50 to 55 minutes.

Nutrition

Serving: 1SliceCalories: 245kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 1.5gSodium: 150mgFiber: 1.5gSugar: 23g
Keyword amish apple cake, easy apple cake recipe, fall apple dessert, moist apple cake, one bowl apple cake
Tried this recipe?Let us know how it was!