Apple Pudding Cake
This soft Apple Pudding Cake With Cinnamon Butter Sauce is a perfect fall treat with a texture like apple bread pudding. The cinnamon butter sauce takes this fall dessert to a whole new level.
APPLE PUDDING CAKE
(originally posted 2012)
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.
CAN I DOUBLE THIS?
Yes! Use a 9×13 baking dish to double this recipe.
OTHER APPLE RECIPES:
- Apple Muffins
- Mini Caramel Apple Cheesecakes
- Caramel Apple Cheesecake Bars
- Apple Crisp Pizza
- Salted Caramel Apple Cups
- Apple Pie Caramel Apple
- Appledoodle Cookies
Apple Pudding Cake with Cinnamon Butter Sauce
- 1 cup packed brown sugar
- 1/4 cup butter, softened
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups finely chopped peeled apples such as Braeburn, Granny Smith, Rome, or Fuji (2 medium)
- 1/3 cup butter
- 2/3 cup granulated sugar
- 1/3 cup half-and-half or heavy cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Preheat oven to 350°F.
- Grease bottom and sides of 8-inch square pan with shortening or cooking spray.
- In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. The batter will be really thick. Spread batter in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. The cake is dark brown in color.
- Meanwhile in a saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Remove from heat and stir in vanilla. Serve a drizzle of warm sauce over warm cake. There's enough sauce for even a double batch.
- Tips: 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.
I grew up with a similar recipe, but we used white sugar instead of brown. We always topped it with whipped cream which I like because it’s lighter and not so sweet.
Amazing cake …. Easy to execute … So easy I can almost memorize the recipe. Many many raves about how tasty this cake is …. I LEAVE OUT the baking soda … Any recipe I make I always leave out baking soda … Yuck
So happy to hear that!
Okay, the sauce has to come with a warning. It.Is.Delicious. Yum!
I just don’t understand why people go on websites for recipes then go through and dissect it! If you have no intention of following a perfectly fine recipe then make up your own! What you should do is make the recipe exactly as written the first time. Then, the next time is when you ‘make it your own’ by making substitutions by adding/omitting/swapping ingredients to suit your taste. Finally, after trying it your way is when you should come back to comment on what changes you made to give other viewers different possibilities. I just think it’s rude to pick apart a person’s recipe BEFORE even trying it the way it was originally written. This is just my opinion of course.
Thanks for having my back Amy!
I carmalized the apples first with 1 tbsp of unsalted butter, brown sugar and sprinkle of cinnamon. I think the sauce has so much sugar on top of what is in the recipe already. Wondering if some warm maple syrup with sprinkle of cinnamon would be just as good and without the refined sugar.
I just love your web site and have made many of your yummy recipes.
My daughter brought home a bag of apples for me so I was looking for recipes to use them up. This one caught my eye. I’ll be making this tomorrow!
Good luck! Hope you like it.
Can you edit this using a cake mix and 9×13 pan? It sounds wonderful, but I don’t have time for scratch baking!
I’m sure you could but I’m not sure how.
Thank you Christy for another great recipe.
Can I use white sugar instead of brown sugar
Brown sugar has a deeper flavor but you can definitely use white if that’s what you have.
How you feel about running, is how I feel about working out. It’s the one moment in the day, that’s “me-time” no one else, just a moment for me to think – to make sense of life – get even get away from life … I totally get how you feel about running. And I can’t do it with any one else … I need it to be solo.
This cake looks like such a slice of fall — Mmmmm!
Totally agree. I love it!
Hi I like this recipe very much but can you please make the recipe writing in grams not cups.if can help me can make this recipe.thank you
Here is a great cups to gram conversion: http://allrecipes.com/HowTo/Cup-to-Gram-Conversions/Detail.aspx
Oh!!! really very good i like it …………………….
Rrhhhhooo, it looks SOOOO good ! … I have to try it one day !!
pouvez-vous executer si blesse? si vous avez quelques douleurs et des douleurs dans la plupart des cas, vous pouvez toujours courir parce que votre corps se rechauffe pendant l’exercice et la douleur s’en va. wacked sur jack nicholson dans le shining ere n’oubliez pas la hache en caoutchouc!
I pinned this back in Sept and just now got around to trying it. Thank you so much for posting it! It will be my go to recipe for company!
Thank you for this article because it provided me so a lot wonderful info.
yummy Its look very good
Omg I’m soooo trying this soon. Sounds so good!
This is amazing. I’m so glad I tried this. I never knew apples could taste so good. I personally liked the bigger chunks of apple. It’s good to know that I can store some for later as long as I store the sauce separately from the cake because this is definitely something I’ll have to do again! As for the running, I’m not big on exercising, but I find it more enjoyable when I go with my roommate. We definitely needed to hit the gym after eating all of this.
We have had a few cooler nights and mornings the past few days and I am so craving apples and pumpkins right now! This looks so yummy, and I probably only need an 8×8 pan because I would eat it all! LOL! Oh and running, I like to do it solo. I am a slow runner and need to go at my own pace.
Just put it in the oven. I had a hard time getting it there because I started tasting!!!! OMG If it was that good before I can’t imagine how amazing it will be with the butter cinnamon sauce!!! So excited! Thanks!
Going to give this a try later, subbing whipping cream in for the half and half since that’s all I have on hand.
Definitely when you’re running with a friend, it goes faster. IT’s a good distraction from the actual running. On the other hand, I agree that running is great “thinking” time. I get some of my greatest inspiration while on my treadmill!
Mmmm apples. Looks yummy!
This sounds totally amazing.
Are you kidding me? This screams Fall-even here in SW Florida! I will be making this soon!
It’s a whisk/spatula. I was baking a lot that day and had already dirtied all of my spatulas so that’s what I used!
@Shosh, I’ve never substituted oil but I’ve heard you can!
Looks delicious! Can you please share what utensil that is in the batter picture?
your recipes look AMAZING! question though…have you ever tried substituting oil instead of butter in any of your cookie recipes? i want to make some of your recipes but i need to leave out butter/margarine. what do you think? thanks!!!
What a perfect recipe for autumn! I’ve made only one apple cake before and need to see how I can improve it through your recipe!
Oh and I think you could definitely do it in a bundt pan. I’m not sure what the cooking time would be…
That’s my only complaint too…that it didn’t make that much. I’m sure it can be doubled easily.
I’m so excited for fall because of yummy recipes like this one sounds and to make running easier! I usually run alone or with my husband because I don’t know many people who run at the time of day I prefer (after work, around 6). Anyway, I always imagined a running partner or group would make the time fly by, but sometimes the thought-collecting makes it a perfect me-time activity!
I just pinned this – will definitely be trying it…
#1 reason why I love september so much is the apple harvest. #2 is apple cake. #3 is pumpkins, of course! I am loving the simplicity of this autumn treat and that cinnamon butter puts it over the top!
I saw this post and immediately whipped it up- I used two large Pink Lady apples. I did peel them, simply because I wanted to eat the peel. I didn’t have any nutmeg on hand, so I used all cinnamon. It was excellent! It only took 27 mins in my oven. But it is pretty small. I think the next time I make it, I will triple the recipe and cook it in a bundt pan- what do you think?
Oh my GOSH. Can I eat this for breakfast?!
Looks amazing, as always! (C:
Rrhhhhooo, it looks SOOOO good ! … I have to try it one day !!
All of the apple recipes going around online is a sure sign of the fall steadily approaching! This recipe looks so awesome and pretty simple, too! Thanks for sharing! 🙂