Apple Cider Pudding Cake
This apple cider pudding cake is phenomenally delicious, warm, perfect with ice cream, and a quintessential comforting dessert.
After posting about the lemon pudding cake, Cammee, a MKC reader, sent me an email saying she loved pudding cakes and included this recipe.
Loaded with tart Granny Smith apples, the thick, rich batter is topped with a boiling concoction of apple cider and brown sugar and baked, creating a silky pudding layer covered with moist, tender cake.
Oh, and did I mention the entire creation is smothered in a buttery, crunchy streusel? I have definitely redevoted myself to pudding cakes.
This was a magical dessert experience.
Phenomenally delicious, this cake is warm, perfect with ice cream, and a quintessential comforting dessert. By the way, the leftovers (shocked we even had any!) heated up excellently. Thanks, Cammee!
Apple Cider Pudding Cake
- 1 cup (142 g) flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 large egg
- 1 cup (212 g) packed brown sugar
- ⅓ cup milk
- 2 tablespoons (28 g) melted butter
- 1 teaspoons vanilla
- 2 cups chopped Granny Smith apples
- 1 cup apple cider, (apple juice can be substituted if apple cider can’t be found)
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- ½ cup (106 g) brown sugar
- ¼ cup (36 g) flour
- ¼ cup (53 g) brown sugar
- 2 tablespoons (28 g) cold butter
- Butter an 8×8 inch square baking dish. Heat oven to 350 degrees.
- In a bowl combine the flour, baking powder, salt, soda, 1 teaspoon cinnamon, ginger and nutmeg. In another bowl, whisk together the egg, 1 cup brown sugar, milk, melted butter and 1 teaspoon vanilla.
- Stir in dry ingredients until just combined. Gently fold in apples. Spread in prepared pan.
- In a small saucepan, bring apple cider, 1/2 teaspoon cinnamon, 1 teaspoon vanilla and 1/2 cup brown sugar to a boil. Pour slowly and carefully over the batter. Bake for 35 minutes.
- Meanwhile, put streusel ingredients in food processor (you can use a bowl and cut in butter with a pastry blender or fork) and pulse until butter is cut up and mixture is crumbly.
- After the cake has baked for 35 minutes, sprinkle streusel topping evenly over the cake and bake 8-10 minutes more (until a toothpick inserted into the top layer of the cake comes out clean or with a few moist crumbs).
- Serve warm with a scoop of vanilla ice cream (don’t let the cake sit too long or some of the pudding will be asorbed in the cake topping – I would recommend eating it within 20-30 minutes of it being baked).
Recipe Source: Cammee, a MKC reader
38 Comments on “Apple Cider Pudding Cake”
Wanting an apple crisp-like dessert tonight. Can’t decide between this or your classic apple crisp. This one intrigues me because it’s different. Which do you think is better? Is this one still a hit for apple crisp lovers? Thank you!
This is one of my favorite apple desserts!
hello mel. my name is puja n i find all ur recipes specially dessert recipes toooooo yummmyyy… i would surely like to try n make some of them n i want to start with this apple cider cake. but could u pls help me as i have a little confusion over measurements in cups. can u pls convert the ingredients u have written in cups to grams. i mean how much is 1 cup = grams for ur recipes. n also can i use packet apple juice instead of apple cider as we dont get any cider in the place i stay…i would be very grateful for ur reply… thank u… 🙂
Puja – I am so glad you have found your way to Mel’s Kitchen Cafe! I wish I could be more help with the conversions but you will have to google them. I don’t know the gram measurements off hand. Good luck!
Does this freeze well?
Ava – I’ve never tried freezing this but my inclination is it would lose the pudding/cake texture when freezing and reheating.
I am so excited about this. My family is coming to visit my husband and I in Rhode Island and we are going to a cider press and I am going to use our fresh cider that night for this dessert! How fall, fresh, and fabulous that will be! You never let me down!
I just made this for a group gathering this weekend. I doubled the recipe and baked it in a 9×13 pan. Since I had to make this ahead, I baked it without the topping, then when it was almost cooled, I covered it, which kept the top a bit moist and sticky (for adding the streusel at a later time). I took the streusel topping and baked it ahead on a sheet pan for about 8 minutes, stirring every few minutes. When that was cooled, I broke it into small pieces and put it in plastic bag for later. The next day, I put the cake back in a 350 oven for 5 minutes, then added the pre-cooked streusel and baked another 5 minutes. In the end, I had a make-ahead dessert without a soggy topping, plus it was warm at serving time to boot! The result? Everyone LOVED this dessert. This is going in the regular Fall rotation. Thanks for passing along a great recipe!
Um, YUM! This was amazing. I made it for company last night (even doubled the recipe) and it was completely gone. It came together quickly and tasted like autumn in a bowl. Will definitely make this again!
Just wanted to let you know that I made this a few times last fall and each and every time it received RAVE reviews! It will be featured at Thanksgiving dinner this year! I am mixing the dry ingredients today so I’m not so pressed for time on turkey day! 🙂
Thanks, Angela – I actually didn’t think about adding it to the Thanksgiving menu but your idea makes me think it would be the perfect addition!
Julianne – glad this worked out ok, although I wish it was AWESOME. We’ll blame it on the butter issue. 🙂 Seriously, though, that would make a difference so if you make it again with real butter, I’m sure it will knock your socks off.
Hey Nicole – glad you liked this dessert and the mac and cheese. I’m wondering if you could fold in some diced tomatoes into the mac and cheese before baking. I don’t think they would get overly mush…although you would probably want to let them drain in a colander for awhile so they aren’t too juicy.
We made this at Thanksgiving time. It was very good. My only issues were not with your recipe, but the “butter” I had on hand – it was a cheap margarine that kind of messed up the streusal a bunch. So I didn’t get the wonderful crunchy stuff on top, but the cake was great. I’d recommend real butter in this one for sure. Also, we only used about 1 1/4 cups of apple chunks and that still turned out well.
Overall, this was really good. I really liked the gooey stuff inside after it came out. Served with real whipped cream, this was a tasty tasty treat.
Made this yesterday, it was very yummy and rich. My husband loved it and he is very particular about cooked fruit. 🙂 We made the tuscan macaroni cheese bake along with it which was also really good. My favorite bites were ones with tomato in them, so I’m trying to figure out how to put more tomatoes next time without them getting too mushy. As always, very good recipes, thanks!
Oh my, reading your description of this makes me really want some!
Hey Erin – that’s funny because I just made this for the missionaries in our are this week, too! Great minds think alike. Glad you liked it – it’s a real crowd pleaser.
Hey Mel, I made this last night for the missionaries and another couple who we had over for dinner. It was fantastic straight out of the oven! Thanks a bunch! I’m glad you highlighted it on your Thanksgiving list – it reminded me that I wanted to try it out.
Jonelle – seriously, you never cease to amaze me. You are such a good mom and FULL of tips. I love the apple cider tip. Thanks for letting me know that this turned out well for you! I hope you are surviving life these days!
Mel- It turned out so great I have made it again! I double the recipe too for my big family, and my 13 yr old has two hollow legs. He even begged me to make it for his Halloween party. I also made it for his violin recital. It was a hit every time!!!
( if you don’t have apple cider on hand- just put some whole cloves, cinnamon and a pinch of nutmeg and simmer for about 20 min.) I used apple cider one time and homemade apple cider another, and they tasted the same.:)
I’d love to try this recipe in a slow cooker. If I do, I’ll be sure to let you know how it goes!
Megan – I was laughing that your six year old is throwing around “this is the bomb” – too funny. Thanks for letting me know you liked this recipe, and the cookies and cinnamon rolls. I appreciate you taking the time to let me know!
Just made this for dessert after making the white chili. Wow! Both are fabulous! My 6 year old said, “Mom, this is the B-O-M-B!” I have made the oatmeal chocolate chip cookies (which hubby said are THE best cookies EVER) and the pudding cinnamon rolls. Thank you so much for this blog!
Becca – thanks for the doubling info. Silence is either a good thing or a bad thing when it comes to new recipes and I’m glad it worked in your favor!
Hey Tori – I miss you terribly! But I’m glad you liked this pudding cake – wish we could have been there to eat it with you guys!
I made this Sunday- it was delicious! I doubled the recipe and used 2 8×8 pans instead of a 9×13 and I think that’s definitely the way to go for a large crowd. You know something is good when people just get silent when they eat it…and you could have heard a pin drop. Thanks a bunch, this one is definitely a keeper.
Mel, made this last night…..delicious as always!!!! Miss you!
Hey Jonelle – did this turn out for you?? I hope so!
Mel- I am making this tonight for post conference dessert. If I can stop licking the spoon, I just may get it in the oven! Thank you!
I made this yesterday for a family lunch and received rave reviews! I love pudding cakes, but never thought of an apple version. I’ll definitely make this one again!
Jess – glad you got rave reviews on this pudding cake. Thanks for letting me know it tasted great!
mmmm, this sounds so yummy. I am so glad I found your blog. Your recipes are so delightful looking. I haven’t tried any yet since I just found it but I can use it as my own little recipe file when I need it. Thank you
Yum! This will be on our table within the next couple weeks and I know it will be a hit!
Okay, Melanie – here’s another – I haven’t had it in years, and you’ve reminded me that I need to make it again.
Mocha Walnut Pudding Cake
1 cup all-purpose flour
¾ cups sugar
3 tablespoons unsw. cocoa powder
2 teaspoons baking powder
1 teaspoon instant coffee powder
¼ teaspoon salt
⅛ teaspoon cinnamon
1 cup chopped walnuts
½ cup milk
¼ cup butter, melted
1 teaspoon vanilla extract
1 tablespoon dark rum or brandy
½ cup sugar
½ cup packed dark brown sugar
5 tablespoons unsweetened cocoa powder
1 cup hot water
1 cup chilled whipping cream, whipped to soft peaks
Position rack in center of oven and preheat to 350˚. Sift first 7 ingredients into med. bowl. Stir in walnuts. Com-bine milk, butter, vanilla, and rum in another bowl. Pour over flour mixture and stir until just combined (batter will be stiff). Spread in 8-in square glass baking dish. Mix 1/2 c sugar, brown sugar, and 5 T cocoa powder in small bowl. Sprinkle mixture evenly over batter. Pour hot water over top of pudding (do not stir). Bake until top is glazed and dark brown, about 40 minutes. Cool on rack at least 1 hour. Sauce will thicken as it cools. Serve warm or at room temperature with whipped cream.
the very next cool day we get…i’m makin this!
Mmm mm mmm! Seriously this looks awesome! I am so craving home made food! we are just barely getting unpacked so it will have to wait a bit. This recipe sounds heavenly!! Thank Mel!
Sorry you couldn’t find the recipe. Here’s the link: