Go Back
–+ servings
Print

Old Fashioned Apple Pudding Cake with Caramel Sauce

This is not really a pudding nor is it a cake but its texture is really a combination of both. With the delicious caramel sauce this makes an incredibly comforting dessert. Or, you can just get a spoon and eat it for breakfast on a cold snowy morning. Just don't tell anyone!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people

Ingredients

For the Apple Pudding Cake

  • 1 tablespoon of butter to grease the pan
  • 3 apples I used a combination of Jazz and Granny Smith
  • 1/2 cup all-purpose flour
  • 1 3/4 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 2 1/2 cups sugar plus 2 tablespoons
  • zest of two lemons
  • 1 1/2 teaspoons pure vanilla extract

Caramel Sauce

  • 4 tablespoons butter
  • 3/4 cup brown sugar
  • 1/4 cup heavy cream plus 1 tablespoon to add at the end
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon kosher salt
  • 1 tablespoon bourbon optional but really really nice

Instructions

Apple Pudding Cake

  1. Preheat the oven to 350°. Butter a 9 x 14 " glass baking pan.

  2. Peel and grate one of the apples.
  3. Peel and chop the other two apples.

  4.  In a large bowl, with a mixer, beat the eggs, and sugar until light and frothy. Add the sugar, lemon zest and vanilla. Fold in the apples.

  5. In a small bowl, whisk the flour, baking powder and salt.

  6. Stir the flour mixture into the egg mixture, stirring well to incorporate the dry ingredients.

  7. Pour the batter into the prepared dish and smooth the top. Sprinkle evenly with the remaining sugar. Bake until the top crust is brown about 45 minutes.
  8. Serve with warm caramel sauce.

Caramel Sauce

  1. In a medium, heavy saucepan (to allow for a lot of bubbling), combine all of the ingredients over medium heat.

  2. Let the mixture come to a boil, stirring constantly.

  3. Keep stirring for six to seven minutes until the sauce thickens.

  4. Remove from heat and let stand for 5 minutes. Stir in the remaining tablespoon of cream (and the bourbon if you are using it)  and serve the sauce warm.