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Spiced Apple Pudding Cake With Caramel Sauce

Spiced Apple Pudding Cake With Caramel Sauce 8.000

Deb Lindsey for The Washington Post

Sep 14, 2011

The caramel sauce adds a layer of richness and complexity, a counterpoint to the tart, spiced apples in this easy-to-assemble, moist cake.

Make Ahead: The baked pudding cake can be cooled and refrigerated a day in advance; reheat on LOW in a microwave oven until just warmed through. The sauce can be made up to 3 days in advance; reheat in a nonstick saucepan over low heat, stirring until smooth.

Servings: 8 - 10
  • For the cake
  • 1 1/4 cups flour, plus 2 tablespoons for the apples
  • 2 teaspoons baking powder
  • Large pinch salt
  • 1 cup whole milk
  • 6 tablespoons (3/4 stick) melted unsalted butter
  • 1 teaspoon vanilla extract
  • 2 large tart-firm apples, such as Granny Smith, Jonagold or Cortland, peeled and cut in 1/4-inch wedges (a heaping 3 cups)
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup pecan halves, toasted and coarsely chopped
  • For the sauce
  • 3/4 cup sugar
  • 1/4 cup water
  • 1 tablespoon light corn syrup
  • Generous pinch salt
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract


For the cake: Preheat the oven to 375 degrees. Use nonstick cooking oil spray to grease a 9-inch pie plate.

Sift the 1 1/4 cups flour and baking powder into a large bowl, then stir in the salt.

Combine the milk, melted butter and vanilla extract in a liquid measuring cup.

While stirring with a wooden spoon, slowly add the milk mixture to the flour to form a thick batter; lumps are okay.

Toss the apple wedges with the brown sugar, cinnamon and the remaining 2 tablespoons of flour in a separate mixing bowl to coat them evenly, then gently fold the apples into the batter. Transfer the batter to the pie plate, using a spatula to spread it in an even layer. Sprinkle evenly with the pecans. Bake for about 30 minutes or until the pudding rises slightly, the top turns a golden brown and a toothpick inserted into the center comes out clean. Transfer the pie plate to a wire cooling rack to cool.

While the pudding cake bakes, make the sauce: Combine the sugar, water, corn syrup and salt in a small, heavy-bottomed saucepan over medium heat, stirring until the sugar dissolves. Increase the heat to medium-high; once the mixture comes to a boil, cook for about 8 minutes, gently swirling the pan a few times but not stirring, until the bubbling mixture takes on a medium-brown color. Remove from the heat.

Carefully whisk in the cream (it will steam up) for about 1 minute and the vanilla extract to form an evenly caramel-colored sauce. The yield is a scant 1 cup.

When ready to serve, cut the apple pudding into wedges. Divide among individual plates, with a generous drizzle of the caramel on or next to each portion.

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Recipe Source

From food writer Tony Rosenfeld.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving (based on 10, with sauce): 370

% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 8g 40%

Cholesterol: 40mg 13%

Sodium: 170mg 7%

Total Carbohydrates: 50g 17%

Dietary Fiber: 2g 8%

Sugar: 36g

Protein: 3g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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