Apple Pudding Cake
This Apple Pudding Cake is soft, custardy, and packed with warm cinnamon-spiced apples. A nostalgic, cozy dessert that’s perfect for any season—easy to make and even easier to love.
Equipment
- 8-inch Baking Dish
- Mixing Bowls
- Whisk
Ingredients
Main Ingredients
- 2 large apples Honeycrisp or Fuji, peeled and thinly sliced
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/2 cup milk or almond milk
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- walnuts or pecans optional, for crunch
- caramel drizzle or powdered sugar optional, for serving
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch baking dish.
- Peel and slice apples. Toss lightly with a bit of cinnamon and set aside.
- In a large bowl, whisk flour, baking powder, salt, brown sugar, white sugar, cinnamon, and nutmeg.
- In another bowl, mix egg, milk, melted butter, and vanilla extract until smooth.
- Pour wet ingredients into dry and stir gently until just combined.
- Fold in sliced apples. Pour batter into baking dish and spread evenly.
- Bake for 35–40 minutes, or until golden on top and a toothpick comes out with moist crumbs.
- Let cool for 10 minutes before serving to allow pudding texture to set.
Notes
To elevate the flavor, add a touch of lemon zest to the batter or sprinkle cinnamon sugar on top before baking. For a dairy-free version, use almond milk and coconut oil.