Apple Pudding Cake Recipe

A Dessert That Is Sure To Impress Your Guests

Apple Pudding Cake Recipe

Impress guests with this incredibly easy, but fancy looking dessert that makes use of whatever you likely have in your cupboard, along with a few stray apples.  I love how this bakes up into a moist, not too sweet cake underneath, topped with tender fruit and a brown sugar glaze.  Feel free to use pears, peaches, plums, or even berries instead of the apples. It's definitely best served the day it's made, topped with whipping cream or ice cream.


1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tbsp soft, non hydrogenated margarine
1/2 cup sugar
1 egg
1 tsp vanilla
1/4 cup unsweetened apple sauce
1/3 cup skim (or I use 1-2%) milk
4 golden delicious apples (peeled, cored, sliced thinly)


1/2 cup brown sugar
1 tbsp flour
2 tsp soft, non hydrogenated margarine
2/3 cup water

  Preheat oven to 350F.

  Stir the flour, baking powder, and salt together in a bowl and set aside. In a separate bowl, whisk together the margarine, sugar, egg, vanilla, and applesauce. Add 1/2 of the flour mixture to the wet ingredients, whisking until just combined. Add 1/2 of the milk, whisking. Repeat, adding the rest of the flour mixture and then the milk.

  Butter an 8 inch spring form pan and spread the batter in the bottom. Top with sliced apples, arranging in a circular pattern from the center out to the edges.  Don’t worry if it doesn’t look perfect, it’s not supposed to!

  Combine all the topping ingredients in a small pot and bring to a boil, stirring until it thickens up a bit. Pour evenly over the apples and batter.

  Bake cake for about 40-50 minutes, or until the apples are cooked and a cake tester inserted in the middle comes out clean. Allow to cool, and just before serving dust with icing sugar.

Makes 8 servings

Adapted from Becel

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom