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