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.
APPLES
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
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
Warm apples in a sweet cake with cinnamon butter sauce? Perfect fall dessert.
Ingredients
- 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
Instructions
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Preheat oven to 350°F.
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Grease bottom and sides of 8-inch square pan with shortening or cooking spray.
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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.
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Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. The cake is dark brown in color.
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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.
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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.
Recipe Notes
Source: BettyCrocker
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!
So good!
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
Dorothy,
Here is a great cups to gram conversion: http://allrecipes.com/HowTo/Cup-to-Gram-Conversions/Detail.aspx