Best Amish Fresh Apple Cake Recipes

Fresh Apple Cake image

Provided by Trisha Yearwood

Categories dessert

Time 3h25m

Yield 10 to 12 servings

Number Of Ingredients 16

2 tablespoons unsalted butter, softened
3 cups plus 2 tablespoons all-purpose flour
2 cups granulated sugar
1 1/2 cups vegetable oil
3 large eggs
1/2 cup orange juice
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 to 2 1/2 cups peeled, cored and finely diced sweet apples
1 cup walnuts, finely chopped
3/4 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter
1/3 cup buttermilk
1/2 teaspoon baking soda

Steps:

For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.
Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.
For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.
Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.

Amish Apple Cake image

Provided by Nancy Allen

Time 1h15m

Number Of Ingredients 13

4 c baking apples, granny smith or ida red peeled, cored & chopped
2 c all purpose flour
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
2 c sugar
2 large eggs
1/2 c vegetable oil
2 tsp vanilla extract
1 1/2 c chopped pecans or walnuts
1/2 c apple juice

Steps:

1. Preheat oven to 350. In a medium mixing bowl, peel, core and chop your apples, then pour the 1/2 cup apple juice over them and set aside.
2. In another bowl, mix together the flour, soda, salt, cinnamon, nutmeg, and allspice; add to the apples and toss to mix.
3. In a large mixer bowl, beat together the sugar, eggs, oil and vanilla for 2 minutes until creamy and light yellow in color. Add this mixture gradually to the apple mixture, stirring well after each addition.
4. Add the pecans and blend. Pour into a 9x13 pan. Bake 1 hour, or until done and the cake springs bake when touched in center.

Amish Apple Cake With Hot Caramel Sauce image

Provided by miss gracie

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup pecans, chopped finely
2 1/2 cups cooking apples, chopped medium coarse (such as Granny Smith or Northern Sprys)
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 cup flour
3/4 cup butter
1 1/2 cups brown sugar
3/4 teaspoon salt
1 1/2 teaspoons vanilla
3/4 cup heavy cream

Steps:

Preheat oven to 350 degrees.
In a large bowl, cream the butter.
Add the sugar and beat until fluffy.
Add egg and beat until blended, then mix in the baking soda, salt, cinnamon, and nutmeg.
Add the flour and stir just until blended.
Stir in the apples and nuts.
Pour into an oiled 9 inch round cake pan (I use a glass pie plate) and bake for 30 minutes or until the top springs back when touched lightly in the center.
Prepare sauce.
In a saucepan, melt the butter, brown sugar, and salt.
Bring to a boil, stirring with a whisk, then remove from heat and whisk in the vanilla and the cream.
(The sauce can be made ahead of time and reheated over hot water.) Serve the cake warm with the hot caramel sauce and a dollop of whipped cream.
The cake gets better as it ages, keeps for a week in the refrigerator, and also freezes well.
It can be reheated in the microwave.