Moist Amish Applesauce Cake
A heritage-inspired Amish applesauce cake featuring browned butter for a deep, nutty flavor and an optional brandy soak for a perfectly tender, aromatic crumb that stays moist for days.
Equipment
- 9x13 inch baking pan
- Skillet
- Large Mixing Bowl
- Whisk
Ingredients
- 1/2 c. butter softened
- 1 c. white sugar
- 1 c. brown sugar
- 1 egg
- 1 egg yolk
- 2 c. applesauce
- 1/2 c. milk
- 2 1/2 c. all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground allspice
- 1 c. chopped walnuts or pecans
- 1 c. raisins
Instructions
Prep and brown the butter
- Preheat your oven to 350°F. Prepare a 9x13 inch baking pan by spraying it with non-stick spray, or grease and flour a bundt pan thoroughly.
- In a skillet over medium heat, melt the butter and swirl it until it turns golden brown with a toasted, nutty aroma. Pour it into a bowl and let it cool until it is soft enough to cream but no longer hot.
Cream the base and build the batter
- Cream the cooled, browned butter in a large bowl until smooth. Add the white sugar and brown sugar, beating the mixture until it becomes light and fluffy.
- Add the egg and egg yolk, mixing until the batter is glossy and well-combined, making sure to scrape down the sides of the bowl.
- Mix in the applesauce and milk until you have a smooth, creamy base.
Dry ingredients, fold-ins, and bake
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, and allspice to ensure even distribution of spices and leavening.
- Add the dry ingredients to the wet mixture. Stir on low speed just until no dry flour is visible, being careful not to overmix.
- Gently fold in the chopped nuts and raisins until they are evenly suspended in the batter.
- Pour the batter into the prepared pan. Bake a 9x13 inch pan for approximately 40 minutes, or a Bundt pan for about 55 minutes, until a toothpick inserted in the center comes out clean.
Finish and cool
- While the cake is still warm, brush the top with 2 tablespoons of apple brandy or boiled cider to lock in moisture.
- Let the cake cool for at least 10 minutes to allow the crumb to set before slicing. Finish with a dusting of powdered sugar if desired.
Notes
Safety Tip: Always let browned butter cool until it reaches a soft, creamable consistency. Using it while hot will melt the sugars and prevent the cake from rising properly.
Storage Tip: Keep the cake covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze individual slices wrapped in foil for up to 3 months.
Pro Tip: To ensure the best texture, soak your raisins in boiling water for 5 minutes and drain well before adding them to the batter. This keeps them plump and juicy instead of chewy.
Preparation Tip: For Bundt pans, grease every ridge thoroughly and dust with sugar instead of flour for a sparkling, crisp finish that releases easily.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.