Amish Applesauce Cake

The first time I tasted my nonna’s Torta di Mele alla Amish (Italian-style Amish Applesauce Cake), it was nothing short of a culinary revelation. This cake represents the beautiful fusion that happened when my grandmother, fresh from Tuscany, befriended an Amish neighbor in rural Pennsylvania. What began as a cultural exchange became a game changer in our family’s recipe collection. The secret? The silky homemade applesauce infused with cinnamon and a splash of nocino (walnut liqueur) that takes this humble cake to the next level. Learning this recipe at my nonna’s side, feeling the dough between my fingers, and inhaling the aromatic spices that filled our kitchen—these moments formed the cornerstone of my culinary education. This isn’t just a cake; it’s a piece of my family’s Italian-American story.

Why You’ll Love It

This recipe exemplifies the Italian philosophy of taking simple ingredients and transforming them into something extraordinary. The base of homemade applesauce (salsa di mele) is a traditional autumn staple in Northern Italian households, where nothing from the harvest goes to waste. The olive oil used instead of butter brings a distinctly Mediterranean touch, creating a moist crumb that stays fresh for days—a technique my nonna insisted was the secret to any good dolce. What makes this recipe so accessible is the forgiving nature of the batter; unlike many Italian pastries that demand precision, this torta embraces improvisation. The addition of mascarpone cream for serving elevates a humble cake into an elegant dessert worthy of any Italian Sunday lunch, yet it’s simple enough for a novice to master on the first attempt.

Ingredients

Torta (Cake):

• 2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¾ cup extra virgin olive oil (a mild variety)
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1½ cups homemade applesauce (recipe below)
• ½ cup chopped walnuts, lightly toasted
• ½ cup golden raisins, soaked in 2 tablespoons nocino or brandy
• Zest of one lemon

Homemade Applesauce:

• 6 medium apples (preferably a mix of Honeycrisp and Granny Smith)
• ¼ cup water
• 2 tablespoons fresh lemon juice
• 3 tablespoons sugar
• 1 cinnamon stick
• 1 star anise pod

Mascarpone Cream:

• 1 cup mascarpone cheese, room temperature
• ¼ cup heavy cream
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• Pinch of cinnamon

Optional Additions:

• ½ cup dried cherries instead of raisins
• 2 tablespoons candied orange peel
• A drizzle of salted caramel sauce for serving
• Fresh figs and toasted pine nuts for garnish

Detailed Instructions

Preparing the Homemade Applesauce:

1. Peel, core, and chop the apples into 1-inch pieces. Immediately toss with lemon juice to prevent browning.
2. Place the apples in a heavy-bottomed pot with water, sugar, cinnamon stick, and star anise.
3. Cover and cook over medium-low heat for 15-20 minutes, stirring occasionally. Visual indicator: The apples should be very soft but not completely broken down.
4. Remove the cinnamon stick and star anise. For a chunky applesauce, mash with a potato masher. For a smoother sauce (which I prefer for this cake), pulse a few times in a food processor.
5. Allow the applesauce to cool completely before using in the cake. This can be made up to 3 days ahead and refrigerated.

Making the Cake:

1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it with olive oil and dusting with flour, or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, beat the olive oil and sugar with an electric mixer until well incorporated, about 2 minutes. Traditional technique: My nonna would insist on beating until the mixture lightens in color slightly, which incorporates air for a lighter cake.
4. Add the eggs one at a time, beating well after each addition. Common mistake to avoid: Adding both eggs at once can cause the batter to separate.
5. Stir in the applesauce and lemon zest.
6. Gently fold in the dry ingredients, mixing just until no flour streaks remain. Visual indicator: The batter should be thick but pourable, similar to a thick pancake batter.
7. Drain the raisins, reserving the liqueur. Fold the raisins and walnuts into the batter.
8. Pour the batter into the prepared pan, smoothing the top with a spatula.
9. Bake for 45-50 minutes, or until a wooden skewer inserted in the center comes out with a few moist crumbs. Visual indicator: The cake will pull away slightly from the sides of the pan and the top will be deeply golden.
10. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
11. Optional: Brush the reserved nocino or brandy over the warm cake for extra flavor.

Preparing the Mascarpone Cream:

1. In a chilled bowl, whisk the mascarpone until smooth.
2. Add the heavy cream, honey, vanilla, and cinnamon.
3. Whisk until soft peaks form. Common mistake to avoid: Over-beating will cause the mascarpone to separate.
4. Refrigerate until ready to serve.

Serving and Storage Suggestions

This torta is best served slightly warm or at room temperature with a generous dollop of the mascarpone cream. For an authentic Italian touch, pair it with a small glass of vin santo or a fresh espresso.

The cake improves with time as the flavors meld, making it perfect for preparing a day in advance. Store at room temperature, covered with a cake dome or wrapped in plastic, for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight at room temperature before serving.

The mascarpone cream should be refrigerated and used within 2 days.

FAQ

Can I use store-bought applesauce?

While homemade applesauce provides the best flavor, you can substitute unsweetened store-bought applesauce in a pinch. If using store-bought, reduce the sugar in the cake by 2 tablespoons and add an extra teaspoon of cinnamon and the zest of an additional lemon to enhance the flavor.

What can I substitute for nocino or brandy?

Apple juice works well for a non-alcoholic version. For alternative alcohols, marsala wine, dark rum, or amaretto all provide interesting flavor profiles that complement the apples.

My cake seems dry. What went wrong?

The most common cause is overbaking. Remember that the cake continues to cook slightly after removing from the oven. Another possibility is over-measuring the flour—I always fluff, spoon, and level my flour rather than scooping directly with the measuring cup.

Are there regional variations of this recipe in Italy?

While this specific fusion cake is unique to my family, apple cakes (torta di mele) are popular throughout Italy with regional variations. In Trentino-Alto Adige, they often include pine nuts and grappa. In Emilia-Romagna, they might incorporate amaretti cookies in the batter. In Sicily, you might find versions with pistachios and orange flower water.

Can I make this dairy-free?

Absolutely! This cake is naturally dairy-free if you skip the mascarpone cream. You can serve it with a dairy-free coconut whipped cream instead.

Conclusion

Every time I bake this Torta di Mele alla Amish, I’m transported back to nonna’s kitchen, where Italian tradition met American influence. This cake has graced our table for celebrations big and small—from casual Sunday gatherings to Christmas festivities. What I love most about this recipe is how it represents the adaptability of Italian cooking while maintaining its soul. The essence of Italian cuisine isn’t rigid adherence to tradition but understanding how quality ingredients and thoughtful preparation create memorable food experiences.

I hope this cake becomes a part of your family’s story too. Whether you’re an experienced baker or just beginning your culinary journey, this forgiving yet impressive dessert will surely bring smiles to your tavola. If you try this recipe, I’d love to hear how it turned out and any personal touches you added. After all, that’s how the best recipes evolve—through sharing, adapting, and making them our own. Buon appetito!

Cooking notes: For the most authentic flavor, try to find Nocino, a traditional Italian walnut liqueur, which adds a distinctive nuttiness that complements the apples beautifully. If your farmers’ market carries heirloom apple varieties like Gravenstein or Northern Spy, they make exceptional applesauce with complex flavor notes.

Torta di Mele alla Amish (Italian-style Amish Applesauce Cake)

This Italian-American applesauce cake blends Tuscan tradition with Amish charm, featuring homemade applesauce, nocino-soaked raisins, and a luscious mascarpone cream. A moist, spiced dessert perfect for fall and family gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine Italian-American

Servings 8 slices

Calories 420 kcal

Equipment

• 9-inch springform pan
• Electric Mixer
• Heavy-bottomed pot

Ingredients

  

Torta (Cake)

• 2 cups unbleached all-purpose flour
• 1 tsp baking soda
• 0.5 tsp fine sea salt
• 2 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.25 tsp ground cloves
• 0.75 cup extra virgin olive oil mild variety
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1.5 cups homemade applesauce see instructions below
• 0.5 cup chopped walnuts lightly toasted
• 0.5 cup golden raisins soaked in 2 tbsp nocino or brandy
• 1 lemon zest zest of one lemon

Homemade Applesauce

• 6 medium apples preferably Honeycrisp and Granny Smith
• 0.25 cup water
• 2 tbsp fresh lemon juice
• 3 tbsp sugar
• 1 cinnamon stick
• 1 star anise pod

Mascarpone Cream

• 1 cup mascarpone cheese room temperature
• 0.25 cup heavy cream
• 3 tbsp honey
• 1 tsp vanilla extract
• pinch of cinnamon

Instructions

 

• Peel, core, and chop apples. Toss with lemon juice. Cook with water, sugar, cinnamon stick, and star anise until soft. Remove spices and mash or blend as preferred. Cool completely before use.
• Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
• Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
• In another bowl, beat olive oil and sugar until combined and lighter in color.
• Add eggs one at a time, then stir in applesauce and lemon zest.
• Fold in dry ingredients, then mix in drained raisins and walnuts. Pour into pan and smooth top.
• Bake 45–50 minutes or until a skewer comes out with moist crumbs. Cool in pan 15 minutes, then on rack.
• For mascarpone cream: Whisk mascarpone until smooth. Add cream, honey, vanilla, and cinnamon. Whisk to soft peaks. Refrigerate.

Notes

Best served with mascarpone cream and a drizzle of nocino or caramel. Cake improves after resting overnight and can be frozen for up to 2 months.

Keyword Amish, Applesauce Cake, Italian, Spiced Cake