Name: Caramel Apple Pudding Cake
Prep time: 20 min
Cook time: 80 min
Total time: 120 min
Yield: 8
Cuisine: International
Ingredients: 2 tbsp butter, cold, cut in 1/2" cubes; 5 cups apples, peeled, cored, and chopped (about 4 medium apples); 2 tbsp King Arthur Pie Filling Enhancer or 3 tablespoons King Arthur Unbleached All-Purpose Flour; 1 tbsp granulated sugar; 1 tsp ground cinnamon or King Arthur Apple Pie Spice; ¼ cup walnuts, chopped; ⅔ cup caramel, cut from a block, or 20 to 22 individual pieces; 1 tbsp milk or heavy cream, cold; 7 tbsp unsalted butter, melted; ⅔ cup granulated sugar; 3 large eggs; ¾ cup King Arthur Unbleached Self-Rising Flour, plus 2 tablespoons; ⅛ tsp table salt, heaping; ¾ tsp ground cinnamon or King Arthur Apple Pie Spice

Caramel Apple Pudding Cake

A cross between a steamed British pudding and a French tarte tatin, this apple pudding is rich, sticky, and full of warm autumn flavors.

Prep20 min

Cook1h 20m

Total2h

DifficultyMedium

Servings8

This dessert brings together the best of two worlds: the comforting, soft texture of a steamed pudding and the caramelized, upside-down charm of a tarte tatin. The apples are briefly cooked with cinnamon and sugar until they start to caramelize, then layered over a rich caramel sauce.

A simple batter made with self-rising flour is spooned over the fruit, and the whole thing is baked in a water bath to keep it moist and tender. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly cozy fall treat.

Method

Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.
To make the topping: Melt the butter in a large frying pan, add the apples, and cook over medium heat for 2 minutes.
Add the Pie Filling Enhancer or flour, sugar, and cinnamon; cook for 2 minutes, until the apples start to caramelize. Stir in the walnuts and remove from heat.
In a small saucepan over low heat, combine the caramel and cold milk or cream; bring to a simmer, stirring until smooth and melted. Alternatively, heat them together in the microwave. Pour the melted caramel mixture into the prepared baking pan. Spoon the apple mixture evenly over the caramel.
To make the pudding: In a large bowl, beat the melted butter and sugar until smooth.
Add the eggs one at a time, beating well after each addition.
Gently fold in the self-rising flour, salt, and cinnamon until just combined.
Spoon the batter over the apples, spreading it evenly. Cover the pan tightly with aluminum foil and place it inside a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the 8-inch pan.
Bake for 65 to 70 minutes, until a toothpick inserted into the center comes out clean.
Remove from the oven and let rest for 15 minutes before serving.
Storage: Serve warm or at room temperature. Ice cream or whipped cream are always a good option. Refrigerate any leftovers.

💡 Tips

If you don't have self-rising flour, substitute with 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt.
For a deeper caramel flavor, use dark brown sugar instead of granulated in the pudding batter.
The water bath (bain-marie) ensures a moist, tender texture; don't skip it.

Caramel Apple Pudding Cake

Ingredients

Topping

Pudding

Method

💡 Tips

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