Caramel Apple Pudding Cake is a delcious and cozy fall dessert. A moist nutmeg spiced cake that melts into a maple-y brown sugar pudding, topped with tender caramelized apples. Delicious served warm with a scoop of vanilla ice cream.
When fall gives you apples, make a caramel apple pudding cake.
If you know me, you know I love a good pudding cake. With this being my sixth recipe on SS, I’m sure you had a clue. Pudding cakes are simple and nostalgic. And I thoroughly enjoy putting my modern spin on it over the years.
The recipe I’m sharing today might be my new favorite. Caramelized apples top a tender nutmeg spiced cake that melts into a maple brown sugar pudding. There are literally no words.
Fall baking at its finest.
To Make This Caramel Apple Pudding Cake You Will Need:
for the cake:
- unbleached all-purpose flour
- granulated sugar
- baking powder
- fine salt
- unsweetened applesauce
- unsalted butter
- pure vanilla extract
- light brown sugar
- hot water
- real maple syrup
for the apple topping:
- honeycrisp apples
- brown sugar
- maple syrup
- fine salt
- toasted walnuts and/or pecans
- powdered sugar
- vanilla ice cream
Spray a 3-quart baking dish with nonstick spray and Preheat your oven to 350°
In a large mixing bowl, measure and add 1-1/4 cup unbleached all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon nutmeg and 1/2 teaspoon fine salt.
Whisk to combine.
Next, in a separate bowl, add 1/2 cup unsweetened applesauce, 1/2 cup milk, 1/4 cup (4 tablespoons) melted and cooled butter and 1 teaspoon vanilla extract. Whisk to combine.
Pour the wet ingredients into the dry and stir just until incorporated.
Pour the batter into the prepared baking dish and spread evenly.
Then in a 2-cup liquid measuring cup add 1/2 cup light brown sugar, 1/2 maple syrup and 1/2 cup hot water. Whisk until the sugar has dissolved.
Pour the maple brown sugar liquid over the top of the batter. Do not stir! Place the baking dish on the middle rack of your preheated oven and bake for 35 to 40 minutes.
Make The Apples:
Meanwhile, melt 2 tablespoons of butter in a 10-inch skillet over high heat.
Once melted, add in 2 cored and sliced apples. I leave the peel on because I’m lazy and it’s pretty. But you do you!
After 2 to 3 minutes, the apples should start to get some color. Reduce the heat to medium/medium-low and add in 1/4 cup water, 1/4 cup brown sugar, 2 tablespoons maple syrup, 1-1/2 teaspoons ground cinnamon and a pinch of fine salt.
Stir and continue to cook until the apples are soft and the liquids are syrupy.
Once the pudding cake is baked, carefully remove and use a wooden skewer to poke holes all over.
Use a slotted spoon to top the cake with apples. Reserve any caramel leftover in the skillet.
Sprinkle with toasted chopped walnuts (if desired) and a dusting of powdered sugar.
Serve in bowls and top with a scoop (or two!) of vanilla ice cream.
Drizzle with a little reserved of that apple-y caramel sauce and prepare to fall in love.
This is life.
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