Apple Pudding Cake

4.60 from 20 votes

An easy, creamy and soft apple pudding cake loaded with cinnamon-apple flavor!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: Apple Pudding Cake

Servings:

Calories: 320kcal

Author: Kelly Anthony

12 tablespoons unsalted butter, separated
2 Firm, tart apples (such as Pink Lady, Honey Crisp, or Granny Smith), peeled and cut into ¼" thick slices
¼ cup water
⅓ cup brown sugar, lightly packed
2 ¼ teaspoon ground cinnamon, separated
¾ teaspoon fine sea salt + a pinch
1 cup all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
1 cup whole milk
1 teaspoon pure vanilla extract

Preheat the oven to 350° and have ready a greased 8"x8" square baking dish.
Add 2 tablespoons of butter to a large sauté pan over medium-high heat. As soon as the butter has melted, add the sliced apples. Sauté the apples for 2-3 minutes, just until a little color starts to develop.
Add the water, brown sugar, 1 ¼ teaspoon ground cinnamon, and a generous pinch of salt to the pan, and stir to combine. Allow to cook 5-7 minutes longer, stirring often, until the apples have softened and the sauce has thickened. Set aside until ready to use.
Melt the remaining 10 tablespoons of butter in a microwave-safe dish. Set aside until ready to use.
In a large mixing bowl, whisk together flour, sugar, baking powder, the remaining 1 teaspoon of cinnamon and ¾ teaspoon of salt. Stir in milk, followed by the melted butter and vanilla.
Using a slotted spoon, add about half of the cooked apples to the batter and stir once more. Do not add the sauce at this time. Set remaining apples and sauce aside.
Transfer the batter to the baking dish and bake for 30-35 minutes, just until the center is set and the edges are golden.
Remove from the oven, poke holes across the top using either a toothpick or the tines of a fork. Spoon the remaining apples and caramel sauce across the top. Serve and enjoy.