Baked Apple Pudding Cake

Baked Apple Pudding
Baked Apple Pudding. Diana Rattray
  • 42 mins
  • Prep: 12 mins,
  • Cook: 30 mins
  • Yield: Makes 6 to 8 Servings
Ratings (4)

This apple cake is an incredibly delicious and moist pudding cake with a built-in brown sugar caramel syrup. 

Celebrate apple season with this great tasting egg-free pudding cake. The fabulous flavor and simplicity make it absolutely irresistible. Drizzle some of the warm syrup over the cake and serve it with a scoop of ice cream. 

What You'll Need

  • For the Syrup:
  • 1 cup light brown sugar (packed)
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 4 tablespoons butter
  • 1 cup water
  • For the Apples:
  • 2 large apples (peeled, cored, chopped)
  • 1/3 cup light brown sugar (packed)
  • For the Cake Batter:
  • 1 1/3 cups all-purpose flour (6 ounces)
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup light brown sugar (packed)
  • 4 tablespoons butter (soft)
  • 1/2 cup milk

How to Make It

Lightly butter an 8-inch square baking pan.

Heat the oven to 400° F.

In a saucepan, combine 1 cup brown sugar, the cornstarch, 4 tablespoons of butter, and 1 cup of water. Bring to a boil and cook, stirring, until thickened. Pour into the prepared baking pan and set aside.

In a medium bowl, combine the chopped apples with 1/3 cup of brown sugar. Toss to coat the apple chunks thoroughly. 

In a mixing bowl, combine the flour, salt, baking powder, cinnamon, 1/3 cup brown sugar, the  4 tablespoons of soft butter, and 1/2 cup milk.

Stir until well combined. Add the chopped apples and mix well. Spoon the apple batter mixture evenly over the hot syrup. Bake for 30 minutes, until firm and the syrup is bubbly around the edges.

Using a large spoon or spatula, cut and serve the warm apple pudding on plates with a scoop of vanilla ice cream and a drizzling of the syrup.

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