Apple pudding cake is my cozy, fall-into-winter dessert crush, and when I spoon warm simple fruit compote over the top, it turns an ordinary Tuesday into a little celebration. I’m usually more of a savory breakfast kind of gal, but I kept sneaking forkfuls of this straight from the pan. And yes, I ate it warm, with melting vanilla ice cream, and zero regrets. Plus, it’s one bowl and bakes up with that custardy middle and tender crumb that feels nostalgic and fancy at the same time.
Table of Contents
What Is Apple Pudding Cake?
Think of apple pudding cake as a soft, spoonable cake with a rich, custard-like center and a golden, tender top. It lands somewhere between a self-saucing pudding and a simple snack cake. Because the apples release their juices, you get a moist crumb without any fuss. And if you’re into apple treats with a twist, these apple pie snickerdoodle cookies share the same warm spice vibe in cookie form.
Ingredients Overview for Apple Pudding Cake
Here’s the simple lineup that keeps the texture plush and cozy. And if you need flour swaps, the guide to alternative flours is super helpful for tailoring to your pantry.
- Apples: Tart-sweet varieties like Honeycrisp or Pink Lady hold shape and add bright flavor.
- All-purpose flour: The base that bakes up soft and tender; a 1:1 gluten-free blend can work.
- Brown sugar: Adds moisture and a light caramel note that hugs the apples.
- Granulated sugar: Balances sweetness and helps the top set lightly.
- Eggs: Bind the batter and give that gentle custard texture.
- Milk: Whole milk or 2% keeps the crumb soft without heaviness.
- Butter: Melted butter for richness and a buttery aroma throughout.
- Vanilla: A splash rounds out the sweetness and warm spices.
- Cinnamon + nutmeg: Classic spice duo that brings cozy bakery vibes.
- Baking powder: Lifts the batter so the top gets lightly cakey.
- Salt: Just a pinch to make the flavors pop.
- Lemon zest (optional): Brightens without turning it into a lemon cake.
Need swaps? You can mix chopped pears with apples for a soft, floral note, or try a dairy-free milk if that’s what you keep on hand. And if you’re out of eggs, peek at this handy list on how to substitute eggs in baking. Also, a dollop of tangy richness on top is lovely, so consider this easy homemade sour cream method.
Step-by-Step Instructions: How To Make Apple Pudding Cake
I tested this on a busy weeknight and still had dessert on the table before my tea went cold. And when you’re ready to finish with a cloud topping, keep this tutorial on how to whip cream handy for serving.
- Prep the pan and apples: Grease an 8 or 9 inch baking dish. Then peel, core, and chop apples into small cubes for even tenderness.
- Mix the dry ingredients: In a bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg until combined.
- Make the batter: In a second bowl, whisk eggs, brown sugar, and granulated sugar until glossy. Next, stir in milk, melted butter, vanilla, and optional lemon zest.
- Combine and fold: Add the dry mixture into the wet and gently fold in the apples. The batter will look thick and apple-heavy, which is exactly right for apple pudding cake.
- Bake: Pour into the pan and bake at 350°F for 35 to 45 minutes, until the top is golden and a tester comes out with a few moist crumbs.
- Rest and serve: Let it sit 10 minutes so the custardy center settles. Finally, scoop warm portions and add cream, ice cream, or sauce.
Leftovers keep well, and the texture stays lovely when handled right. So tuck away slices using these practical tips on how to store and freeze baked goods to keep your pan-to-plate joy going all week.
Serving Suggestions for Apple Pudding Cake
Warm scoops with a crown of softly whipped cream are pure comfort, and this step-by-step on how to whip cream is my go-to for billowy swirls. Or try a silky topping using the guide on how to make meringue for a toasted-marshmallow finish. And when I want something fruity, I spoon on pear preserves for a sweet, jammy contrast. For a simple treat bar, add bite-size squares next to a platter of berry crumble for a mix of textures and flavors.
Tips For The Perfect Apple Pudding Cake
Texture is everything here, and the structure hints are similar to what makes a tender classic pound cake so satisfying, just with a softer center.
- Use the right apples: Choose firm apples so they hold their shape and don’t turn mushy.
- Keep the batter thick: A thicker batter hugs the fruit, which helps apple pudding cake set just right.
- Don’t overbake: Pull it when the top is golden and the middle still has a gentle wobble.
- Rest before serving: Ten minutes helps the custardy crumb relax for clean scoops.
- Spice smart: Cinnamon and a pinch of nutmeg are lovely; add cardamom for a light floral twist.
- Pan size matters: An 8 inch dish gives more height; a 9 inch bakes a bit faster and thinner.
- Finish with contrast: Cold cream or a tart sauce keeps every bite lively.
- Make it seasonal: Swap in pears, or half pears and apples, for a wintery version.
Q&A Section
Can I make it gluten-free?
Yes, a cup-for-cup gluten-free blend usually works well, though the crumb may be slightly more delicate. For the best results, check the tips in the guide to alternative flours so you get a tender bite without crumbling. And keep the bake time on the shorter end while you test your favorite blend with apple pudding cake.
What apples are best?
I like Honeycrisp for brightness and Pink Lady for balance, though Braeburn and Granny Smith are great too. And if your apples are very sweet, reduce the granulated sugar slightly. While you’re in a fruity mood, a spoon of pear preserves on top makes apple pudding cake taste bakery-level special.
How do I store and reheat it?
Cool completely, then cover and refrigerate up to 4 days. To reheat, warm individual portions gently in the microwave. Also, freezing works well in airtight containers, and these smart tips on storing and freezing baked goods keep apple pudding cake soft and fresh after thawing.
Can I make parts ahead?
Yes, you can chop apples and measure dry ingredients a day in advance. And when it’s hot outside, I switch dessert plans using these easy no-bake dessert tips. But for that custardy center, baking fresh gives apple pudding cake the best texture.
Why You’ll Love This
It’s cozy, gently sweet, and wildly easy. Plus, the soft crumb and warm spice feel like a hug in a bowl. I love that it welcomes simple toppings, from whipped cream to ice cream, without any fuss. And when I want a deeper spice profile, I sprinkle in pumpkin pie spice and think about baking a pumpkin spice cake the next day. Because apple pudding cake also tastes great cold, it doubles as a sneaky breakfast with coffee.
More Recipe Ideas
Craving more cozy bakes and pretty finishes? Try playing with crust patterns using these fun pie crust designs while you plan your dessert menu.
- Classic Pound Cake — a buttery, tight crumb that slices like a dream.
- Classic Vanilla Bundt Cake — pretty curves and soft vanilla notes for any celebration.
- Lemon Loaf Cake — bright citrus and a tender, bakery-style crumb.
- Peach Crumble — juicy fruit tucked under a crisp, buttery blanket.
- Lemon Meringue Cheesecake — zesty, creamy, and crowned with fluffy meringue.
Behind the Scenes: My Apple Pudding Cake Test Kitchen
I made three rounds to get that custardy center just right. On my first test, I cut the apples too big and got pockets that were a touch firm. So I went smaller, and the texture turned soft and spoonable. Also, I tried adding a scoop of Greek yogurt for protein after reading tips on how to add protein to baked goods, which gave a subtle tang. And if you want to peek at my kitchen notes, I share behind-the-scenes bits on Pinterest here: MyRecipeCast. Next up, I’m tempted to play with purple bakes after skimming how to use ube in baking.
Apple Pudding Cake
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- 8- or 9-inch baking dish
- Measuring cups and spoons
Ingredients
- 3 cups peeled and chopped apples (Honeycrisp, Pink Lady, or similar)
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup milk (whole or 2%)
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp lemon zest, optional
Instructions
- Preheat oven to 350°F (175°C). Grease an 8- or 9-inch baking dish.
- Peel, core, and chop apples into small cubes for even tenderness.
- In a bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk eggs, brown sugar, and granulated sugar until glossy. Stir in milk, melted butter, vanilla, and lemon zest (if using).
- Gently fold dry ingredients into wet, then fold in the chopped apples. Batter will be thick and apple-heavy.
- Pour into prepared dish. Bake 35–45 minutes, until golden on top and a tester comes out with moist crumbs.
- Let rest 10 minutes before serving warm with cream, ice cream, or sauce.
