This delicious self-saucing apple pudding cake is made with brown sugar, so it has all the flavours of caramel apples, in easy pudding 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 apple pudding cake is only a bit more work and so much more delicious!
Self-Saucing 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.
What you’ll need
A few notes on the key ingredients …
Apples – while technically any apple will work here, a nice, firm baking apple of some sort is the best choice, as the apple slices will retain their shape when baked. Good baking apples would be Granny Smith, Honeycrisp, Cortland, Fuji, Braeburn, Golden Delicious or Gala.
Brown Sugar – while light brown sugar is specified, you can also use dark brown sugar here, as well.
Step-by-step photos
- Start by whisking together the flour, brown sugar, baking powder, salt and cinnamon in a medium bowl.
- Mix together the milk, melted butter and vanilla in a small bowl.
- Add the wet ingredients to the bowl with the dry ingredients.
- Stir the batter well until smooth.
- Spoon the batter into the bottom of a baking dish, then lay the apples over-top.
- Make the topping liquid by mixing together the brown sugar and flour. Add the boiling water, butter and vanilla and stir until the butter melts.
- Lay a spoon on the apples, then gently pour the topping liquid over the back of the spoon until it has all been added.
- The apple pudding cake is ready for the oven (trust me, it will sort itself all out as it bakes :)
Recipe tips
- No need to get artistic when placing the apple slices on top of the batter. When you pour the hot liquid over-top, they will float and settle all willy-nilly anyway :)
- Speaking of pouring the liquid over the batter, be sure to pour over the back of a spoon, as noted in the instructions. This prevents a the pouring from creating a hole in the batter.
Recipe video
How to serve apple pudding cake
Ideally, serve the apple pudding cake warm (but it is still nice at room temperature, as well). I enjoy it as is, but it is also lovely with a scoop of vanilla ice cream.
Making Ahead, Storing and Freezing
While best enjoyed freshly baked, you could make this pudding cake ahead, refrigerate and re-warm. Re-warm in the microwave or place onto a baking sheet, loosely cover with aluminum foil and pop into a 350F oven until warmed through.
Store baked pudding covered in the refrigerator for about 2 days.
You could freeze this pudding cake up to 2 months.
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Get the Recipe: Apple Pudding Cake
Ingredients
- 1 cup (125 g) all-purpose flour, spooned and levelled
- 1/3 cup (60 g) light brown sugar, packed
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup (125 ml) milk, 2% or 3% recommended
- 2 Tablespoons butter, melted
- 1/2 teaspoon vanilla
- 1 large apple, thinly sliced *see Note 1 below
Sauce:
- 1 cup (180 g) light brown sugar, packed
- 1 Tablespoon all-purpose flour
- 1 1/2 cups (375 ml) boiling water
- 1 Tablespoon butter, at room temperature
- 2 teaspoons vanilla
- Generous pinch of salt
Instructions
- Preheat oven to 350° F / 180C (regular bake setting/not fan assisted)
- Make the pudding batter: In a medium bowl, mix together the the flour, sugar, baking powder, salt and cinnamon. In a small bowl, mix together the milk, melted butter and vanilla. Add the wet ingredients to the dry ingredients and stir until the batter is smooth. Spread the batter in to the bottom of an 8-cup baking dish. Arrange the apple slices in a single layer of over-lapping apples on top of batter.
- Prepare the sauce: In a medium bowl or a 4 cup measuring cup, mix together the brown sugar and flour. Add the boiling water, the butter, vanilla and salt. Stir to combine until butter melts. Lay a regular tablespoon curved side up on top of the apples, near the centre. Slowly pour the sauce over the back of the spoon, letting it run on top of the cake (refer to the step-by-step photos or recipe video above this Recipe Card if this isn't clear). Be sure to leave 3/4-1 inch of room at the top of the baking dish.
- Bake in pre-heated 350°F oven for 35-40 minutes or until the cake part looks dry and a toothpick in centre comes out clean when inserted in the top cake part. Pudding will have formed a cake-like top with lots of sauce underneath. Allow to cool for at least 5 minutes, then enjoy warm. Lovely as is, or with a scoop of vanilla ice cream.
Notes
Web Story for Apple Pudding Cake
More apple recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This was absolutely delicious! My family loved it. If anyone is curious about gluten free options, I have two celiacs in the family so I have to do most of my baking without gluten. I stick to things like poke cakes and tiramisu, as I haven’t had much luck with cakes otherwise. I was suspicious as to whether this would work, but it looked worth the effort. I used cup4cup baking flour, and had to increase the milk. It was more like a bread dough at first, and after looking at the picture, I added enough milk to make it batter like. It worked perfectly, and was so good I couldn’t stop eating it. So for any gluten free bakers out there, I highly recommend giving this one a go.
So glad to hear, Kimberly and definitely helpful for other gluten-free bakers! Thanks so much :)