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.

Apple cider pudding cake and a scoop of vanilla ice cream on a white plate.

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!

A scoop of pudding cake and vanilla ice cream on a white plate.
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Apple Cider Pudding Cake

5 star (1 rating)



  • 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
  • cup milk
  • 2 tablespoons (28 g) melted butter
  • 1 teaspoons vanilla
  • 2 cups chopped Granny Smith apples

Boiling Mixture:

  • 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).
Serving: 1 Serving, Calories: 469kcal, Carbohydrates: 95g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 52mg, Sodium: 389mg, Fiber: 2g, Sugar: 71g

Recipe Source: Cammee, a MKC reader