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.
Course Desserts & Sweet Treats
Keyword apple, cake, caramel apple, dessert, fall baking, pudding cake
Prep Time 15mins
Cook Time 35mins
Total Time 50mins
Author Laurie McNamara
FOR THE CAKE:
1¼cupunbleached all-purpose flour
1/2teaspoongrated fresh nutmeg
1/4cupunsalted buttermelted and cooled slightly
1teaspoonpure vanilla extract
1/2cuplight brown sugar
1/2cuppure maple syrup
FOR THE APPLE TOPPING:
2mediumhoneycrisp applescored and sliced
2tablespoonspure maple syrup
pinchof fine sea salt
1/4cuptoasted chopped walnuts
powdered sugarfor dusting
vanilla ice creamfor serving
MAKE THE CAKE:
Lighly spray a 3-quart baking dish and preheat your oven to 350°.
In a large mixing bowl, measure and add unbleached all-purpose flour, granulated sugar, baking powder, nutmeg and fine salt. Whisk to combine.
Next, in a separate bowl, add unsweetened applesauce, milk, melted and cooled butter and vanilla extract. Whisk to combine.
Pour the wet ingredients into the dry and stir just until incorporated. Pour the batter into the prepared bakind dish and spread evenly.
Then in a 2-cup liquid measuring cup add light brown sugar, maple syrup and 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. Or until a tester is inserted and comes out with only a few crumbs attached.
Once the pudding cake is baked, carefully remove and use a wooden skewer to poke holes all over and allow to cool for 10 to 15 minutes.
MAKE THE APPLES:
Melt 2 tablespoons of butter in a 10-inch skillet over high heat. Once melted, add in the sliced apples.
After 2 to 3 minutes, the apples should start to get some color and soften a little bit. Reduce the heat to medium/medium-low and add in water, brown sugar, maple syrup, ground cinnamon and a pinch of fine salt.
Stir and continue to cook until the apples are soft and the liquids are syrupy.
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 and reserved apple caramel sauce.