German Apple Pudding Cake
German Apple Pudding Cake is a warm, comforting dessert combining tender apples, nuts, and raisins with aromatic cinnamon and vanilla. Its moist texture and rich flavors make it perfect for cozy gatherings or a sweet treat after dinner, appealing to fruit lovers and those craving a nostalgic baked good.
Ingredients
Instructions
- Mix peeled diced apples and sugar together and let stand until sugar is thoroughly dissolved.
- Add egg and mix well.
- Sift dry ingredients together: flour, cinnamon, and baking soda.
- Stir dry ingredients into the apple mixture.
- Add chopped nuts, raisins, and vanilla, and mix well.
- Pour batter into an 8 x 8 inch pan which is slightly oiled.
- Bake at 375°F (190°C) for 40 to 45 minutes.
Tips & Substitutions
For added moisture, consider using a mix of apples, such as Granny Smith and Honeycrisp. If you want to reduce sugar, use a sugar substitute or add more apples for natural sweetness. You can also replace chopped nuts with rolled oats for a nut-free version. Experiment with spices by adding nutmeg or allspice to enhance the flavor.
Serving Suggestions
Serve this delicious German Apple Pudding Cake warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a refreshing Green Salad drizzled with Mil'S Dressing for a balanced meal. You can also enjoy it with a cup of coffee or tea for a delightful afternoon treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or microwave individual portions for 20-30 seconds until warmed through. This cake can also be served cold.
Nutrition & Diet Analysis (per serving)
Each serving of German Apple Pudding Cake contains roughly 521 calories, with 10g protein, 94g carbohydrates, and 11g fat. It is a good source of protein (19% of the Daily Value), iron (17% of the Daily Value), and potassium (13% of the Daily Value). Note that it is relatively high in sodium, at 791mg per serving (34% 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 other fruits in this recipe?
Yes! You can substitute apples with other fruits like pears or peaches. Just ensure the fruit is diced and has a similar moisture content. Adjust the sugar based on the sweetness of the fruit you choose.
Is this cake suitable for freezing?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving. Reheat as necessary for the best texture.
What can I use if I don’t have baking soda?
If you don’t have baking soda, you can substitute it with baking powder, but you will need to use about three times the amount. For this recipe, use 3 teaspoons of baking powder instead of 1 teaspoon of baking soda.
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).