Applesauce cake is one of those classic recipes that’s been around for generations, but I wanted to see if I could make it a little lighter and easier for everyday baking. The original Amish applesauce cake is known for its rich, moist crumb and deep spice flavor, but it often relies on a fair amount of shortening and sugar. My version keeps all the cozy notes you expect, but I’ve streamlined the process so you only need one bowl and a few pantry staples. The result is a cake that’s just as comforting, but with a modern, health-conscious twist.
What really sets this recipe apart is the way it uses unsweetened applesauce—not just for flavor, but as a natural way to cut down on fat and add moisture. You’ll find that the applesauce lets you use less shortening without sacrificing texture. I also use a simple method for activating the baking soda in boiling water, which gives the cake a surprisingly light lift. If you’re looking for a dessert that feels nostalgic but fits into a balanced lifestyle, this is a great option.
I like that you can pull this together with ingredients you probably already have, and there’s no need for fancy equipment. The mix-ins—raisins and walnuts—are classic, but you can easily swap them for other favorites or leave them out if you want something even simpler. This cake is perfect for a weekend treat, a lunchbox snack, or even a wholesome breakfast with a dollop of yogurt. If you’ve ever wanted a fuss-free, healthier take on a traditional applesauce cake, this is the one to try.
Let’s Make Amish Applesauce Cake
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The Required Ingredients
- 1/2 cup Crisco shortening (or neutral oil, see swaps below)
- 2 cups granulated sugar
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 1/2 cups unsweetened applesauce
- 1 cup chopped walnuts
- 1 cup raisins
- 1/2 cup boiling water
- 2 teaspoons baking soda
Your Step Guide
- Preheat your oven to 375°F (190°C). Lightly grease and flour a 9.5-inch tube pan to prevent sticking.
- In a small bowl, dissolve the baking soda in the boiling water. Stir until fully dissolved—this step helps the cake rise and gives it a tender crumb.
- In another bowl, sift together the flour, salt, cinnamon, nutmeg, and cloves. This ensures the spices are evenly distributed throughout the cake.
- In a large mixing bowl, cream the shortening and sugar together until the mixture is light and fluffy. Add the egg and beat until fully incorporated.
- Mix in the applesauce. Then, alternate adding the flour mixture and the baking soda water, stirring gently after each addition. The batter should be smooth and slightly thick—avoid overmixing.
- Fold in the raisins and walnuts. Make sure they’re evenly distributed, but don’t overwork the batter.
- Pour the batter into your prepared pan. Bake for about 60 minutes. Check for doneness by inserting a toothpick in the center—it should come out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a rack to finish cooling.
Easy Swaps for What’s in Your Pantry
If you don’t have Crisco shortening, you can use an equal amount of neutral oil (like avocado or canola) or even melted coconut oil for a dairy-free option. For a lighter cake, try swapping half the flour for whole wheat pastry flour. If you’re out of raisins, dried cranberries or chopped dates work well. Walnuts can be replaced with pecans, or left out entirely for a nut-free version. You can also use coconut sugar or a blend of coconut and white sugar for a lower-glycemic option. Just keep the applesauce unsweetened for best results.
Perfect Pairings & Serving Suggestions
This cake is versatile enough for breakfast, snack, or dessert. Serve it warm with a dollop of Greek yogurt for extra protein, or with a drizzle of honey if you want a touch more sweetness. For a classic touch, dust the top with a little powdered sugar. It also pairs well with fresh fruit, especially sliced apples or pears. If you’re serving it for a gathering, a light cream cheese glaze makes it feel special without being too heavy.
How to Store for Tomorrow’s Craving
Once cooled, store the cake tightly wrapped at room temperature for up to three days. For longer storage, slice and freeze individual pieces—just wrap them well to prevent freezer burn. Thaw at room temperature or warm gently in the microwave. If you live in a humid climate, refrigerate to keep it fresh, but bring to room temperature before serving for the best texture.
Tips for Getting That Ultimate Comfort-Food Taste
Use fresh, high-quality spices for the most vibrant flavor. Don’t skip sifting the dry ingredients—this helps the cake bake evenly and prevents clumps of spice. When creaming the shortening and sugar, take a few extra minutes to get it really fluffy; this step is key for a light texture. If you want a deeper flavor, toast the walnuts before adding them. And always let the cake cool at least 10 minutes before removing from the pan to avoid breaking.
Adapting This Comfort Dish for Any Season
This applesauce cake isn’t just for fall. In spring, swap raisins for dried apricots and add a little lemon zest. In summer, serve slices with fresh berries or a scoop of vanilla yogurt. For winter, increase the spices and add a pinch of ginger for extra warmth. You can even fold in shredded carrots or zucchini for more moisture and nutrition—just reduce the applesauce slightly to compensate.
Recipe FAQ: Common Questions
Can I make this applesauce cake vegan?
Yes, you can easily make this cake vegan. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Use a plant-based shortening or neutral oil. Double-check that your sugar is vegan if that’s important to you. The cake will still be moist and flavorful, though it may be slightly more dense.
Why do I need to dissolve the baking soda in boiling water?
Dissolving the baking soda in boiling water ensures it’s fully activated and evenly distributed throughout the batter. This step gives the cake a lighter, more even crumb. If you skip this, you might notice uneven rising or small pockets of baking soda, which can affect both texture and taste. Always use freshly boiled water and stir until no granules remain.
Can I use homemade applesauce?
Homemade applesauce works well, but make sure it’s unsweetened and not too watery. If your applesauce is very thin, drain off excess liquid or cook it down to thicken. Too much moisture can make the cake dense or gummy. Chunky applesauce is fine, but smooth will give a more even crumb.
What if I don’t have a tube pan?
If you don’t have a tube pan, you can use a standard bundt pan or two 8×4-inch loaf pans. Adjust the baking time—loaf pans may bake faster, so start checking for doneness at 40-45 minutes. Don’t overfill the pans; leave room for the cake to rise.
How can I reduce the sugar without ruining the texture?
You can reduce the sugar by up to 1/2 cup without a major impact on texture. The cake will be less sweet but still moist, thanks to the applesauce. If you cut more than that, the cake may not brown as well or could be a bit dry. Consider adding a tablespoon of honey or maple syrup for natural sweetness if needed.
Can I add other mix-ins like chocolate chips?
Absolutely. Chocolate chips, dried cherries, or even shredded coconut can be added. Limit mix-ins to about 1 1/2 cups total to avoid weighing down the batter. Fold them in gently at the end so the cake stays light and doesn’t sink in the middle. Adjust baking time if you add extra moisture-rich ingredients.
Amish Applesauce Cake
Equipment
- 9.5-inch tube pan
Ingredients
For the Cake Batter:
- 1/2 cup Crisco shortening
- 2 cups granulated sugar
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 1/2 cups unsweetened applesauce
For the Mix-Ins and Leavening:
- 1 cup chopped walnuts
- 1 cup raisins
- 1/2 cup boiling water
- 2 teaspoons baking soda
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 9.5-inch tube pan by greasing and flouring it.
For Cake Preparation:
- Dissolve the baking soda in the boiling water until fully incorporated, ensuring a good rise for the cake.
- In a bowl, sift together flour, salt, cinnamon, nutmeg, and cloves for an even spice mix.
- Cream the shortening and sugar together until fluffy, then incorporate the egg and mix until well blended.
- Blend the applesauce into the creamed mixture. Gradually add the flour and baking soda mixtures alternately, stirring gently until the batter is smooth.
- Gently fold in the walnuts and raisins to add texture and flavor to your batter.
- Transfer the mixture to your prepared tube pan and bake for about 60 minutes. Check for doneness with a toothpick, which should come out clean when fully baked.
