amish apple cake recipe
The Best amish apple cake recipe
Classic Amish Apple Cake with Homemade Sauce
A tender, moist apple cake baked with fresh apples and a rich, tangy tomato-garlic sauce. Perfect for breakfast or dessert with a dusting of powdered sugar.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups peeled and sliced apples (about 4 medium)
- 1 tbsp lemon juice
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp black pepper
- 1 tbsp all-purpose flour
👨🍳Directions
-
1
Preheat oven to 375°F. Grease a 9×13-inch baking dish lightly with butter or oil. -
2
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract. -
3
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined. Fold in the sliced apples and lemon juice. -
4
Pour the cake batter into the prepared baking dish. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. -
5
While the cake bakes, prepare the sauce by heating tomato sauce, garlic, brown sugar, cinnamon, and black pepper in a small saucepan over medium heat until warm. Stir in flour and cook for 1 minute to thicken. -
6
Once the cake is done, let it cool for 10 minutes. Pour the warm sauce evenly over the top of the cake and let it soak in for another 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Oven-safe baking dish (9×13-inch)
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Amish Apple Cake with Homemade Sauce Works
❓ Frequently Asked Questions About Amish Apple Cake with Sauce
How do I adjust the recipe for dietary restrictions like gluten-free or dairy-free?
You can make this cake gluten-free by replacing the all-purpose flour with a 1:1 gluten-free baking blend. For dairy-free, substitute the butter with a dairy-free shortening or oil blend. Always check the labels of your ingredients to ensure they meet your dietary needs, as some substitutes may contain gluten or dairy.
Why does my cake turn out dense instead of light and fluffy?
Dense texture often happens when the batter isn’t mixed enough after adding the eggs. Gently fold the dry ingredients into the wet just until combined, and avoid overmixing. If your oven isn’t preheated properly, the cake may also settle. Try baking at 350°F (175°C) for a more consistent result.
Can I make this cake ahead of time and still keep it moist?
Yes, this cake keeps well in an airtight container for up to 3 days at room temperature. If baking ahead, let it cool completely before storing to prevent condensation. For longer storage, freeze the cake in slices—just thaw at room temperature before serving.
What’s the best way to serve this apple cake with a simple sauce?
A light vanilla glaze works beautifully, but try a warm cinnamon-sugar drizzle or a simple apple butter spread. For a classic pairing, serve with a scoop of vanilla ice cream or a dollop of whipped cream. The cake’s natural sweetness pairs well with both warm and cold accompaniments.
How can I ensure the apples stay fresh in the batter without turning mushy?
Use a mix of peeled and sliced apples—some firm and some slightly softer—to balance moisture. Toss the apples in a little flour before adding them to the batter to help them hold their shape. Bake until the apples are tender but still hold their edges, usually 30–35 minutes at 350°F (175°C).
