So to continue our apple and cinnamon theme (no pumpkin today) I wanted to re-share one of my favorite fall desserts. This was one of the first recipes I shared here on the blog back in November of 2007, yes, I have been blogging for three years now.
I love apple pudding cake and to me it is the perfect fall dessert – apples and cinnamon covered in caramel and whip cream. Yum! The dessert is delicious served warm but I am happy to eat it at any temperature as long as it is bathed in caramel sauce.
The recipe came from my friend Jane. When she gave me the recipe she told me to double the caramel recipe. She was right – I promise, you will want to double it too. I have been known to lick the plate on this one (really!)
I am not sure why it is called “pudding cake”. There is no pudding in the cake but it is a nice moist cake.
I grate the apples in my food processor which makes it quick and easy. When you measure out the apples DO NOT pack them into the measuring cup – just lightly scoop them in.
Serve the cake with lots and lots and lots of caramel sauce and then topped with whipped cream! (There is not enough caramel sauce in the picture below – you must have much more!)
Apple Pudding Cake
4 cups grated apples (loosely packed), I use a green, tart apple
1 1/2 C sugar
1/2 C oil
Mix together eggs, sugar and oil.
2 C flour
2 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
2 tsp cinnamon
Add in dry ingredients and stir until well mixed. Pour into greased 9 x 13.
Bake at 350 for 40 minutes.
1/2 Cup butter
1/2 Cup evaporated milk or cream
1/2 Cup brown sugar
1/2 Cup white sugar
1 1/2 tsp. vanilla.
Cook in saucepan over medium heat until melted and thickened.
Serve over cake and top with whipped cream.