Apple Pudding Cake
Apple Pudding Cake combines tender apple slices with a moist, spiced cake, featuring warming cinnamon and nutmeg flavors. It offers a comforting dessert with crunchy nut topping, perfect for family gatherings or cozy occasions. Its sweet, fruity taste makes it a versatile treat for any season.
Ingredients
Instructions
- Mix the apple slices, eggs, and oil together and let stand.
- In a separate bowl, combine sugar, flour, baking soda, allspice, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the apple mixture and stir until well combined.
- Fold in the chopped nuts.
- Pour the batter into a greased and floured 9 x 13-inch baking pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using half applesauce and half oil. You can also substitute the chopped nuts with raisins or dried cranberries for a different flavor. If you prefer a spicier cake, increase the cinnamon and allspice slightly. Make sure to grease the pan well to prevent sticking, which is crucial for a successful bake.
Serving Suggestions
Serve warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. This cake pairs beautifully with Cheddar Parmesan Potatoes as a side dish for a comforting meal. It also makes a great brunch item alongside coffee or tea.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, where it will last for about a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Pudding Cake contains roughly 464 calories, with 5g protein, 50g carbohydrates, and 29g fat. It is a good source of dietary fiber (17% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1134mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apples instead of canned?
Yes, you can use fresh apples! Peel, core, and slice about 4-5 medium apples, then sauté them in a little butter and cinnamon until tender before adding them to the batter. This will enhance the flavor and provide a fresher taste to your pudding cake.
What can I substitute for eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg. This works well in this recipe and keeps the cake moist. Alternatively, you can use flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) for a vegan option.
How can I make this recipe gluten-free?
To make this apple pudding cake gluten-free, substitute regular flour with a 1:1 gluten-free baking mix. Be sure to check that all your other ingredients, including baking soda, are gluten-free as well. The texture may vary slightly, but it will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).