Apple pudding cake recipe
- Dish type
- Cakes with fruit
- Apple cake
A delightful baked pudding that is incredibly moist. Use your favourite apple in this pudding, and skip the nuts if desired.
83 people made this
- 250g plain flour
- 200g caster sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 dessertspoons ground cinnamon
- 225ml milk
- 350g dark brown soft sugar
- 325ml water
- 30g butter
- 100g chopped peeled apples
- 60g chopped walnuts
MethodPrep:15min ›Cook:35min ›Ready in:50min
- Preheat oven to 180 C / Gas 4. Grease the bottom of a 23cm square baking dish.
- In a large bowl, mix together the flour, sugar, baking powder, salt and cinnamon. Make a well in the centre and pour in the milk. Mix well and pour into prepared tin.
- In a saucepan, combine brown sugar, water and butter. Bring to the boil and pour over mixture in the tin. Sprinkle top with nuts and chopped apples.
- Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the centre of the pudding comes out clean. Serve warm.
The walnuts are optional, or you can use a different nut if desired. Serve as is or with custard.
Reviews & ratingsAverage global rating:(60)
Reviews in English (49)
Yes terrible doesn't even tell you what to do with the Apple. I suggest you mix in with sponge mix as tasteless even though I added sultanas ughhhhhh-23 Aug 2015
I agree. Awful, just awful!-03 Dec 2014
This was the most awful cake I have ever made. It tasted horrible, and not only that the toffee syrup boiled out of the cake and all over the bottom of my oven!If I had been a novice cake baker I would have put it down to me have done something wrong however, I am a very experienced cook especially in the cake & pudding department. So I would put this down to this being a faulty recipe. I strongly urge that you do not attempt to make this.-24 Nov 2014
- 2 medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups)
- 3 tablespoons lemon juice
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ cup raisins
- 1 cup all-purpose flour
- ¾ cup packed brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup milk
- 2 tablespoons butter (no substitutes), melted
- 1 teaspoon vanilla
- ½ cup chopped pecans or walnuts
- ¾ cup caramel ice cream topping
- ½ cup water
- 1 tablespoon butter (no substitutes)
Preheat oven to 350 degrees F.
Grease a 2-quart square baking dish arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins set aside.
Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla mix well. Stir in nuts. Spread batter evenly over apple mixture.
Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan bring to boiling. Pour caramel mixture over the batter in the baking dish.
Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion. Makes 12 servings.
Apple Cake Recipe
I love baking but I want it simple. I don’t want to have to simplify by starting with a boxed cake mix or some kind of packaged ingredients. I want real from scratch baking like my Grandmother used to do. I don’t want to have to buy a bunch of fancy equipment or have the skill level of a French pastry chef to do it either. I have wonderful memories of my Grandmother baking cookies when I was a little girl. We used to visit her in northern Vermont each summer. Her kitchen was simplicity at its best. There was no microwave, no food processor, no shelves lined with packages of pre-made foods.
One Bowl Baking is full of recipes that are simple and delicious. These from scratch recipes remind me of the way my Grandmother used to bake. You won’t find yourself needing to microwave anything and you won’t spend two hours in the kitchen preparing them. They can all be assembled and in the oven in 15 minutes or less. One bowl… no fancy equipment… that’s my kind of recipe.
Virginia Apple Pudding (Cake)
An old-fashioned recipe for an extremely moist and delicious apple snack cake that just screams Fall. The recipe can easily be doubled and baked in a 9吉-inch pan. This cake stays moist for many days.
- 2 cups Peeled And Chopped Gala Apples
- 1 teaspoon Ground Cinnamon
- 1 cup All-purpose Flour
- 1 cup Granulated Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Fine Sea Salt (or Table Salt)
- 8 Tablespoons Unsalted Butter, Softened
- 1 cup Milk
- 1 teaspoon Pure Vanilla Extract
Preheat oven to 375 F and spray a 9-inch deep-dish pie pan with baking spray.
In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, about 5 minutes.
In a mixing bowl, combine flour, sugar, baking powder and salt. Add melted butter, milk, and vanilla extract stir until smooth. Pour this into the 9-inch deep-dish pie plate. Sprinkle apples on top of the batter. Bake in the lower third of the preheated oven for 30-40 minutes, or until it tests done. Cool completely before serving directly from the baking dish.
– Recipe can also be baked in an 8-inch pan or a 9-inch round cast iron pan. Recipe may be doubled and baked in a 9吉 casserole dish. – Use apples that hold their shape well and don’t exude too much moisture during baking, such as Galas.
– This cake is best eaten within 24 hours because the high sugar content will absorb moisture from the air, causing the cake to get soggy over time. For a rustic presentation, I’ve successfully baked this recipe in a slightly preheated cast iron skillet.
Apple Pudding Cake
I love September because we finally get a break from the wretched heat here in Florida. I took advantage of the low 80’s weather and went for a morning run. Running is my therapy. It’s my time to think about things and work out anything that maybe going on whether it’s an issue or planning a baby shower.
I like to compare myself to John Nash in A Beautiful Mind. Not the schizophrenic genius part but the way he had floods of thoughts that he all of a sudden put in their proper place when the time was right. I usually like running solo.
First, trying to coordinate my schedule with someone else is kind of a nightmare. Second, I’m slow. These short legs of mine can only run so fast. I just will never be fast. Third, I’m a people pleaser to a fault and everytime I run with someone I think, “Do they want to go faster?” “Do they want to go slower?” I know, I know. I need to get over myself.
Yesterday, I happened to run into one of my good friends while out running and we starting chatting. Before I knew it, I had done over 5 miles without even thinking about it. So maybe there’s something to this running with people thing. For those runners out there, what do you prefer? A partner? Or solo?
Another reason why I LOVE September is that I can start baking all of my apple recipes. This Apple Cake is fabulous. There’s no pudding mix in the cake it just has the texture of a bread pudding.
The cinnamon and nutmeg make it smell like fall in your house while it’s baking. Then it’s topped off with a cinnamon butter sauce. You don’t need a ton, but it’s good stuff.
Usually I use green apples when baking because they are more tart and compliment a sweet treat. However, you can use any apple that you prefer. I used Gala.
WHAT IS A PUDDING CAKE?
A pudding cake has a cake portion that rises while a sauce forms at the bottom. While there isn’t actual pudding in the mixture the texture tastes as though it does.
The batter is very thick but will loosen up a little when the apples are stirred in.
Look how moist this bite is. It almost reminds me of an apple version of bread pudding.
CAN I MAKE THIS AHEAD OF TIME:
You can bake the cake and make the sauce a day ahead and store them separately (refrigerate sauce). Warm the sauce in a saucepan over low heat, and heat individual pieces of cake uncovered in the microwave on High for 25 to 35 seconds or until warm.
- Nonstick cooking spray
- 1 20 ounce can apple pie filling
- ½ cup dried cherries, dried cranberries, or raisins
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons butter, melted
- ½ cup chopped walnuts, toasted
- 1 ¼ cups apple juice
- ⅓ cup packed brown sugar
- 1 tablespoon butter
- 1 recipe Sweetened Whipped Cream (optional)
- Chopped walnuts, toasted (optional)
Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray set aside. In a small saucepan bring apple pie filling to boiling. Stir in cherries. Transfer apple mixture to prepared cooker.
In a medium bowl stir together flour, granulated sugar, baking powder, and salt. Add milk and melted butter stir just until combined. Stir in the 1/2 cup walnuts. Pour and evenly spread batter over apple mixture in cooker, spreading evenly.
In the same small saucepan combine apple juice, brown sugar, and the 1 tablespoon butter. Bring to boiling. Boil gently, uncovered, for 2 minutes. Carefully pour apple juice mixture over mixture in cooker.
Cover and cook on high-heat setting for 2 to 2-1/2 hours or until a wooden toothpick inserted near center of cake comes out clean. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 to 45 minutes.
To serve, spoon warm cake and its sauce into dessert dishes. If desired, top each serving with Sweetened Whipped Cream and additional walnuts.
Caramel Apple Pudding Cake
This delicious Caramel Apple Pudding Cake, has all the flavours of caramel apples, in easy cake form!
I imagine I'm not the only one who has nostalgic memories of pudding cakes past. Many of my memories involved a box mix and some boiling water. I can assure you though, this made-from-scratch version is only a bit more work and so much more delicious!
Pudding cakes are perfect comfort food and hard to beat for a sweet and warm evening treat, especially now that the evenings are getting cooler. Pudding cakes are magical things. They start out with a quick cake batter on the bottom, then what seems like a too-watery liquid is poured over the top. As they bake, the cake cooks and rises to the top and the bottom becomes a thick, sweet sauce.
Despite what may seem like a lot of brown sugar in this one, it's not overly sweet or rich. And there's only 3 Tbsp. of butter in there, too, which is always good. A little less guilt :)
You can make this pudding cake in either one 8-cup baking dish, or divide the batter, apples and sauce between smaller, individual baking dishes or ramekins. I got 4 portions out of the baking cups used here. In smaller ramekins, you'd easily get 6 portions.
In hindsight, I probably could have used a few more apple slices on the top. I was trying to be a little artistic, knowing that I'd be taking pictures. That was only moderately successful, as once I poured the sauce on top, some of the apples were inclined to float away from their assigned position. Assuming you're not worrying about any of that, don't be afraid to put a nice layer on there. Do be sure to cut them fairly thin, so they'll soften nicely in the oven.
Slow Cooker Apple Pudding Cake
It's apple time! And as much as I cook with apples, I realized in looking through my recipe index that I haven't shared all that many apple recipes with you. So today I've decided to take at least one small step toward fixing that . by sharing one apple recipe with you. And, oh, this Slow Cooker Apple Pudding Cake is a great one!
Now when I'm peeling apples to cook with I like to play a little game with myself. Oh come on, I know I can't be the only one! .
Yes, I like to see if I can peel the entire apple with keeping the peel in one big long strip.
But sometimes I do really good! Like this one .
I almost made it all the way to the end of the apple before the peel strip broke. Pretty good, huh? But getting that laaaaast little bit of the apple peeled with the peel strip still intact just isn't easy.
I know, I know . I'm just a big kid at heart. But admit it . you play with food, too, don't you?
Then turn the crockpot on and let it go.
The cake will bake up puffy, with tender apples on top, and a slightly-thickened 'pudding' sauce on the bottom.
The 'pudding' sauce may be a bit thin when the cake is piping hot, but it thickens up a tad as it cools.
Spoon the yummy apple-y cake out, top it with a scoop of 'pudding' sauce, and add a dollop of whipped cream.
Apple Cake Recipe & Video
This Apple Cake is the perfect Fall dessert, with its chunks of apples and nuts wrapped in a cinnamon-laced batter. It is delicious with a dollop of softly whipped cream, a small scoop of vanilla ice cream, or with a little heavy cream poured over the top.
I like the process of making an Apple Cake. I like gathering all the ingredients together and laying them out in neat piles on the kitchen counter. First there is the mound of peeled and chopped apples, tossed with a little lemon juice to keep them from turning brown. Next to the apples is a pile of chopped walnuts or pecans, all brown and aromatic from being toasted in the oven. Once that is done I'm ready to make the cake batter. I carefully measure all the dry ingredients and place them, one by one, into a large bowl. A quick stir blends them together. In another bowl I mix the eggs with the melted butter, vanilla extract, and milk. I add the wet ingredients to the dry and mix until everything is moistened. All that is left is to fold in the chopped apples and chopped nuts. Once the batter is poured into the cake pan and placed in the oven, the waiting begins. I first wait for the scents of cinnamon and apple to fill the kitchen and then I wait for the apple cake to rise and turn a beautiful golden brown. When it is firm to the touch and a toothpick inserted in the center of the Apple Cake is free of crumbs, I pull it from the oven. But my job is not done. While the cake is still warm, I like to brush a warm glaze over the cake. The glaze gives the Apple Cake a lovely sheen, plus it adds a more flavor and moisture to the cake.
Apple Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) round springform pan and then line the bottom of the pan with parchment paper. Place the springform pan on a larger baking sheet.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly brown and fragrant. Remove from the oven, let cool, and then coarsely chop.
Peel, core, and chop the apples into bite-sized pieces. Toss with the lemon juice.
In a large bowl, whisk the flour with the sugar, baking powder, ground cinnamon, and salt. In another bowl, whisk the eggs, and then stir in the melted butter, vanilla extract, and milk. Stir the wet ingredients into the flour mixture until fully incorporated. Fold in the chopped nuts and apple chunks.
Transfer the batter to the prepared pan and smooth the top. Bake in preheated oven for about 35 - 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.
While the cake is still warm, prepare the glaze. Place the butter, sugars, and lemon (or apple) juice in a small saucepan and bring to a boil. Boil gently for about one minute. Remove from heat and, using a pastry brush, brush the warm glaze on the top of the apple cake.
Serve warm with softly whipped cream or vanilla ice cream. Cover and refrigerate leftovers. Reheat before serving.