Today I have a Recipe Redo of the very first recipe I ever shared here on the blog back in November 2007. I think the the very first dessert recipe definitely deserves a Recipe Redo and a little more attention, don’t you?!
Do you have a favorite dessert that smells and tastes just fall? I do and it’s this one. I anxiously await the fall each year so I can make Apple Pudding Cake. It is one of those desserts that just needs to be eaten in the fall.
Apple Pudding Cake 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!)
Sometimes I think I make this dessert just so I can have the caramel sauce! Is that a problem!? I don’t think so. So grab a fork and dig in!!
For more apple goodness check out these recipes:
For a list of where I Link Up each week go here
Apple Pudding Cake
- 4 cups grated apples loosely packed, I use a green, tart apple
- 2 eggs
- 1 1/2 C sugar
- 1/2 C oil
- 2 C flour
- 2 tsp baking soda
- 1 tsp salt
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- 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
- Mix together eggs, sugar and oil
- Add in dry ingredients and stir until well mixed
- Pour into greased 9 x 13
- Bake at 350 for 40 minutes
- Cook in saucepan over medium heat until melted and thickened
- Serve over cake and top with whipped cream