Apple Pudding Cake is one of the first cakes that I made when I first started cooking. I found it in my mother’s women’s magazine, cut it out and pasted it into my notebook (I mean, paper notebook, not the electronic one). The cake was moist, creamy and delicious, my guests loved it so I made it many times. But, as time went by, it somehow faded in the background while other desserts came in the spotlight of my attention.
Last week some relatives announced they will come to visit me. When I was thinking about what dessert to make for them, I thought: I would like to make an autumn apple cake, but I don’t know which one. Suddenly this cake popped into my mind. I looked into my old notebook and quickly found the recipe. I made it again and I can only say that I was very sorry that I lived so long without it. Apple Pudding Cake is still one of my favorite desserts!
- SPONGE CAKE:
- 3 eggs separated
- 1 1/2 cup granulated sugar
- 1/2 cup sunflower oil or corn or rapeseed
- 1 3/4 cup milk
- 1 1/2 cup flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 2 lb apples cored and peeled
- 4 cups water
- 1 1/2 cup - 2 1/2 cups* g granulated sugar
- 2 ** vanilla puddings
- 1 3/4 cup whipping cream
- 1 Tbsp granulated sugar
- chocolate sprinkles or grated chocolate
SPONGE CAKE: Whip egg whites until stiff peaks form.
In another bowl, mix egg yolks with sugar, add oil, milk, flour and baking powder. Mix until incorporated.
Carefully fold in beaten egg whites with a spoon or a spatula. Pour into a large (10x10 inch) buttered and floured baking sheet. Bake in 350 F (170 C) preheated oven for about 20 - 30 minutes or until wooden skewer inserted in the middle of the cake comes out clean. Let cool.
FILLING: Cut each apple in 8 slices. Put apples, water and sugar in a large pot. Cook until apples are soft.
Take apples out of the liquid and place on the baked dough. Use the liquid instead of milk to prepare pudding according to manufacturer's instructions. Pour pudding over apples.
TOPPING: Whip cream with sugar until stiff peaks form. Spread over pudding. Sprinkle with grated chocolate or chocolate sprinkles. Cool in refrigerator for at least 2 hours before serving.
* The original recipe asks for 2 1/2 cups sugar. It was too sweet for me, so I used just 1 1/2 cup sugar.
** I used 2 packets of vanilla pudding that need to be cooked in 4 cups milk (or, in this case, apple juice). If you have different kind of pudding in your country, adjust the quantity accordingly. The pudding I used contained nor sugar neither sweetener.
This recipe was first published on: October 25, 2014