Amish Apple Cake
This Amish apple cake is a warmly spiced, oil-based cake loaded with tender chunks of fresh apple in every bite. Made in one bowl with no electric mixer required, it bakes up incredibly moist and stays that way for days thanks to the combination of vegetable oil, brown sugar, and fresh fruit. A simple vanilla glaze finishes it off beautifully, though it's just as satisfying served plain alongside a cup of coffee or tea.
Equipment
- Large mixing bowl - At least 4-quart capacity
- Whisk
- Rubber spatula or wooden spoon
- 9x13 inch baking pan - Metal or glass
- Apple peeler and corer
- Chef's Knife and Cutting Board
- Dry and liquid measuring cups
- Measuring spoons
- Cooling rack
- Toothpick or cake tester
Ingredients
- 3 cups all-purpose flour - 375g
- 2 cups granulated sugar - 400g
- 1 cup packed brown sugar - 200g
- 1½ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 3 large eggs - room temperature
- 1½ cups vegetable oil - 360ml; canola oil also works
- 2 tsp pure vanilla extract
- 4 cups apples - about 4 medium apples, 560g; peeled, cored, and diced into ½-inch cubes; Granny Smith recommended
- 1 cup walnuts or pecans - 115g; chopped; optional
For the Vanilla Glaze (Optional)
- 1 cup powdered sugar - 120g
- 2-3 tbsp milk - added one tablespoon at a time
- ½ tsp pure vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9x13-inch baking pan with butter or cooking spray, then dust lightly with flour and tap out the excess.
- Peel, core, and dice your apples into ½-inch (1.25cm) cubes — you'll need about 4 cups (560g). Set aside.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt until fully combined with no lumps.
- Make a well in the center of the dry ingredients and add the eggs, vegetable oil, and vanilla extract. Stir from the center outward until a thick, uniform batter forms with no dry streaks.
- Add the diced apples and chopped nuts (if using) to the batter and fold with a sturdy spatula until evenly distributed throughout the thick batter.
- Scrape the batter into the prepared pan and spread it evenly to the corners using a spatula or the back of a spoon.
- Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be deep golden brown.
- Transfer the pan to a cooling rack and let the cake cool in the pan for at least 20 to 30 minutes before glazing, or allow to cool completely for cleanest slices.
- Whisk together the powdered sugar, 2 to 3 tablespoons of milk, and vanilla extract until smooth and pourable, then drizzle over the cooled cake and let set for 10 to 15 minutes before slicing.
Notes
- Use room temperature eggs for the smoothest batter and best texture. Cold eggs can cause the oil to separate slightly.
- Granny Smith apples are the top choice for their tartness and firm texture, but Honeycrisp, Braeburn, or Fuji work well too. Avoid soft varieties like McIntosh or Red Delicious.
- Do not overmix once the flour is incorporated — stir just until no dry streaks remain to avoid a tough crumb.
- Toast walnuts or pecans in a dry skillet for 3 to 4 minutes before adding for a deeper, richer nut flavor.
- The batter will be very thick — much thicker than typical cake batter. This is completely normal and expected.
- Start checking for doneness at 55 minutes. Oven temperatures vary, so always use the toothpick test rather than relying on timing alone.
- Store covered at room temperature for up to 4 days. The oil-based batter keeps it moist without refrigeration.
- If frosted with cream cheese frosting, refrigerate and consume within 6 days. Bring to room temperature before serving.
- To freeze, wrap individual slices in plastic wrap then aluminum foil and freeze for up to 3 months. Thaw at room temperature and add glaze after thawing.
- For a cream cheese frosting variation, beat 8oz (225g) softened cream cheese with 2 cups powdered sugar, 4 tablespoons softened butter, and 1 teaspoon vanilla extract until fluffy.