Amish Apple Cake
This Amish Apple Cake is a timeless dessert that brings cozy fall flavors and old-fashioned charm to your table. It's incredibly moist, loaded with tender apple chunks, and topped with a sweet cinnamon-sugar crust that cracks perfectly with every forkful. Made with simple pantry staples and fresh apples, this foolproof recipe delivers bakery-quality results every time.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Peeler and knife for apples
- Cooling rack
Ingredients
For the Cake
- 2 cups all-purpose flour 240g
- 2 cups granulated sugar 400g
- 1 cup vegetable oil 240ml
- 4 large eggs room temperature
- ¼ cup orange juice 60ml
- 1 tablespoon vanilla extract 15ml
- 1 tablespoon baking powder 12g
- 1 teaspoon salt 6g
- 4 cups Granny Smith apples about 4 medium apples, peeled and diced into ½-inch cubes
For the Cinnamon Topping
- ½ cup granulated sugar 100g
- 2 tablespoons ground cinnamon 16g
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan generously with butter or non-stick cooking spray and line the bottom with parchment paper.
- In a large mixing bowl, whisk eggs and sugar vigorously for about 2 minutes until light and fluffy. Add vegetable oil, orange juice, and vanilla extract, whisking until smooth and slightly frothy.
- In a medium bowl, whisk together flour, baking powder, and salt until no lumps remain.
- Pour dry ingredients into wet ingredients and fold gently with a rubber spatula just until no dry flour streaks remain. Do not overmix; batter will be thick.
- Gently fold diced apples into the batter until evenly distributed.
- In a small bowl, stir together sugar and cinnamon until evenly combined.
- Pour half the batter into prepared pan and spread evenly. Sprinkle half the cinnamon-sugar over the layer. Add remaining batter, spread carefully, and sprinkle with remaining cinnamon-sugar. Swirl gently with a knife if desired.
- Bake on center rack for 45-50 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Top should be golden brown and slightly cracked.
- Remove from oven and cool in pan on a cooling rack for at least 20 minutes. Run a knife around edges before cutting into squares.
Notes
- Choose the right apples: Granny Smith apples are ideal because they hold their shape and provide a tart contrast to the sweet cake, but Honeycrisp or Braeburn also work beautifully.
- Dice apples uniformly to about ½-inch cubes so they cook evenly throughout the cake.
- Don't skip the orange juice: It adds brightness and helps keep the cake incredibly moist without making it taste citrusy.
- Use room temperature eggs for easier incorporation and better texture.
- Don't overmix the batter: Mix just until the flour disappears to keep the cake tender.
- Check for doneness carefully: The toothpick test is reliable, but also look for edges that pull away slightly from the pan.
- Let it cool properly: Cutting the cake while it's hot will cause it to fall apart.
- Storage: Store cooled cake covered tightly with plastic wrap or aluminum foil at room temperature for up to 3 days, or refrigerate for up to one week.
- Freezing: Wrap individual slices in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw at room temperature for about 2 hours.
- Reheating: Microwave individual pieces for 15-20 seconds, or warm in a 300°F oven for 10 minutes.
- Variations: Add cranberries, walnuts, pecans, or a cream cheese swirl for different flavor twists.
Nutrition
Serving: 1SliceCalories: 385kcalCarbohydrates: 49gProtein: 4gFat: 20gSaturated Fat: 3gCholesterol: 62mgSodium: 285mgFiber: 2gSugar: 35g
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