Maple Apple Pudding Cake Recipes

GRANDMA DAVIDSON'S BAKED APPLE PUDDING

Steps:

• Preheat oven to 400°. In a large bowl, mix the first five ingredients. Add milk; stir just until blended. Fold in apples. Transfer to a greased 2-1/2-qt. deep baking dish. Dot with butter., Pour boiling water over top. Bake, uncovered, 40-45 minutes or until golden brown. Let stand 15 minutes before serving. If desired, serve with ice cream.

MAPLE PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the flour, sugar, baking powder and 1 teaspoon salt. In a small bowl, whisk together the buttermilk, butter and egg. Stir the wet mixture into the dry; the batter will be thick.
• Heat a 9-inch cast-iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off the heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.
• Bake until the cake is set, 40 to 45 minutes. Serve with whipped cream or vanilla ice cream, if desired.

APPLE PUDDING CAKE WITH CINNAMON-BUTTER SAUCE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.
• In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. Spread batter in pan.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake.

SLOW COOKER CARAMEL APPLE PUDDING CAKE

Steps:

• Lightly grease a 3-4 quart slow cooker (mine is a 2.5qt casserole slow cooker, so it has a wider base).
• In a large bowl, stir together flour, ¾ cup brown sugar, baking powder, salt and cinnamon until combined.
• Stir in buttermilk, oil, and vanilla until smooth (will be thick). Stir in apples and spread in the bottom of the slow cooker.
• For the sauce, whisk together 1 cup brown sugar and corn starch until combined. Sprinkle over cake batter and spread evenly.
• Melt butter in hot water and pour over brown sugar in slow cooker. Cover and cook on high for 2.5-3 hours until cake is set (will be moist) on top. Sauce will be thin at first -- for a thicker sauce, let sit for 10-20 minutes before serving.

SLOW-COOKER APPLE PUDDING CAKE

Steps:

• In a small bowl, combine the flour, 2/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into the bottom of a greased 4- or 5-qt. slow cooker; sprinkle apples over batter., In a small bowl, combine orange juice, honey, melted butter, cinnamon and the remaining 1/4 cup sugar; pour over apples. Cover and cook on high 2-3 hours, until apples are tender., In a small bowl, combine sour cream and confectioners' sugar. Serve with warm pudding cake.

MAPLE-APPLE PUDDING CAKE

Steps:

• Heat oven to 350. Spray 8" square baking dish with cooking spray.
• Whisk flour, baking powder, salt and cinnamon in a large bowl.
• Whisk egg and brown sugar in medium bowl until smooth. whisk in milk, butter and vanilla.
• Stir into flour mixture just until dry ingredients are moistened.
• Fold in apple and cranberries.
• Pour into baking dish.
• Bring syrup and apple juice to a boil in a saucepan. Gently pour over batter; sprinkle with nuts.
• Bake 35 to 45 minutes or until op of pudding springs back when lightly touched and sauce forms on bottom (do not over-bake). Cool 20 minutes on wire rack, serve warm with a dollop of whipped cream if desired.

GERMAN APPLE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large bowl, mix apples and sugar together. Let stand until sugar is thoroughly dissolved, about 8 minutes.
• Stir egg and vanilla into apple mixture. Sift together flour, baking soda and cinnamon; stir into apple mixture. Fold in nuts and raisins. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour topping over cake while cake is still hot.
• For the Topping: In a saucepan, combine 1/2 cup brown sugar, 1/2 cup white sugar and 2 tablespoons flour. Stir in the water. Cook over medium heat, stirring, until mixture boils and thickens. Remove from heat and stir in butter, vanilla, chopped walnuts and raisins. Stir until butter melts, then pour over cake.

MAPLE PUDDING CAKE

Steps:

• Put oven rack in upper third of oven and preheat oven to 350°F.
• Stir together maple syrup, heavy cream, cider vinegar, and pinch of salt in a small saucepan and bring to a boil, then remove from heat.
• Beat together butter and sugar in a bowl with an electric mixer until light and fluffy, about 1 minute. Add egg and vanilla, then beat until just combined (batter will be very thick).
• Sift flour, baking powder, and salt together into egg mixture and stir with a rubber spatula until just combined.
• Pour 1/3 cup syrup mixture into baking dish. Divide batter in bowl into 6 mounds with rubber spatula and spoon each mound onto syrup mixture in baking dish, spacing mounds evenly. Pour remaining syrup mixture over and around mounds.
• Bake until topping is golden and firm to the touch, 25 to 30 minutes. Serve warm, with crème fraîche or sour cream if desired.