This Apple Sponge Pudding Cake has a cobbler like cake with a caramel sauce. It’s delicious served a la mode!
It’s almost apple season and this recipe for apple pudding cake is one of my favorites! I’m not quiet about my love for baked desserts that create their own sauce. I know Chocolate Lava Cake is one of the most popular but I also crave a Butterscotch Pudding Cake and other lesser known flavors.
There’s something about a dessert that’s all made in one dish and yet it creates so many different layers, that just gets me.
This Apple Pudding Cake fits right in with that. One recipe, in one baking dish, and you end up with a cake portion, a fruit layer and a caramel sauce to spoon over the whole thing!
It’s delicious served with vanilla ice cream or whipped topping. Give it a test and just try to tell me it isn’t one of your new favorite fall dessert recipes!
How to Make Pudding Cake
The key to making a pudding cake is that you don’t just make one batter and pour it all in. You layer your ingredients in the baking dish.
It isn’t hard at all, but it is a little bit different, so I’m going to walk you through the steps.
- brown sugar
- eggs, separated
- white sugar
- baking powder
- vanilla extract
I used a 2 quart baking dish for my recipe but you can also use an 8×8 square pan.
In the bottom of your pan, add the butter and the brown sugar. Melt together. I just added the two ingredients and then popped it in the preheated oven for a minute or two (no longer!) just until the butter melted. Then I removed it, stirred them together and set it aside. You could also melt it in the microwave.
To make your batter, first separate your egg whites from your egg yolks.
Using a stand mixer, beat egg whites until stiff peaks form. You’ll know your done beating them when you lift the mixer paddle out of the bowl and the batter forms stiff peaks that don’t fall over.
In another bowl, beat egg yolks with white sugar. Add vanilla extract and stir to combine.
In a small bowl, combine flour, baking powder and salt. Add the flour mixture and the water alternately to the egg yolk mixture just until combined.
Fold in the beaten egg whites.
Next it’s time to deal with the apples. This is the most time consuming part of the recipe but also the star of the show! You want to peel and core your apples. Then cut into large chunks.
Place your apple chunks over the brown sugar mixture in the bottom of the pan.
Then pour the batter over the apples.
Bake at 350 degrees for 45 minutes. It will look golden brown on top and honestly, not all that appetizing!
But when you start serving it, that’s where the magic happens!
Scoop some of the pudding cake onto a serving dish, add ice cream or whipped topping and then go back to scoop some of the caramel sauce from the bottom!
Apple Sponge Pudding Cake
- 1 cup Brown Sugar packed
- 2 Tbsp. Butter
- 2 Eggs Separated
- 2 cups White Sugar
- 1 tsp. Vanilla Extract
- 1 cup Flour
- 1/2 tsp. Salt
- 1 tsp. Baking Powder
- 1/2 cup Water
- Preheat oven to 350 degrees.
- In a 2 quart baking dish or an 8x8 pan, add the butter and brown sugar. Place the pan in the oven to melt the butter for about 1-2 minutes. Keeping an eye on it so it doesn't burn. As soon as it starts melting, remove from the oven and stir the butter and brown sugar together. Set aside.
- Using a mixer, beat the egg whites until stiff peaks form. Set aside.
- In a different bowl, add the egg yolks and white sugar, beating well. Stir in the vanilla extract.
- In a small bowl, combine flour, salt and baking powder. Add the flour mixture alternately with the water to the egg yolk mixture. Stir until just combined.
- Peel and core your apples, then cut into large chunks. Arrange apple pieces over the brown sugar mixture in the pan.
- Pour batter over apples.
- Bake for about 45 minutes until the top is golden brown. Enjoy with vanilla ice cream or whipped topping!
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