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
- FILLING:
- 2 lb apples cored and peeled
- 4 cups water
- 1 1/2 cup - 2 1/2 cups* g granulated sugar
- 2 ** vanilla puddings
- TOPPING:
- 1 3/4 cup whipping cream
- 1 Tbsp granulated sugar
- chocolate sprinkles or grated chocolate
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SPONGE CAKE: Whip egg whites until stiff peaks form.
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In another bowl, mix egg yolks with sugar, add oil, milk, flour and baking powder. Mix until incorporated.
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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.
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FILLING: Cut each apple in 8 slices. Put apples, water and sugar in a large pot. Cook until apples are soft.
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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.
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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
Hello,
what does it mean (or, in this case, apple juice).. do you mean we can use apple juice instead of water?? wouldn’t that be over sweet give the amount of sugar?
Thank you,
When I say “apple juice”, I meant the liquid that you cook apples in, (water + sugar + juice that comes out of apples into the water). When apples were cooked and taken out of the pot, I used the remaining liquid to prepare pudding.
I’m sorry, English is not my native language, so I don’t know how exactly to describe this.
Hi…
Thank you so much for the quick reply. English is not my native language as well but we do our best 🙂
Thank you again.
This looks fantastic, thank you for sharing. I’m going to have to make something somewhat similar to this soon (food intolerances mean ingredient subs, but I’m used to and experienced with that). One thing I’d like to ask for clarification on – do the pudding mixes already have a sweetener in the ingredients, or does all of the filling’s sweetness come from the added sugar? Just asking, since packaged food here in the States is often so different from packaged food in the rest of the world. (We add too much sugar to everything.) You have a great website here!… Read more »
I used sugar-free pudding mix which originally requires adding 6-8 Tbsp sugar per 4 cups liquid, but I didn’t add that sugar since I don’t like very sweet desserts. All the sugar in the filling comes from 1 1/2 cup granulated sugar. Good thing is that you can actually taste the filling before you put it on the cake, so you can add more sugar if you like.
Thank you for your comment about the name of my blog. 🙂 I was wondering whether it sounds awkward to native English speakers.
Craving a slice of this apple cake to devour right now.. loving the perfect layers especially!
Love the look of this cake, that apple pudding glows in the light, really beautiful! And I have no doubt it is delicious as well! Pinned!
Thank you! 🙂
This looks awesome, I can’t wait to try it! Do you have any recommendations for what kind of apple to use?