Warm Apple Caramel Pudding Cake

With lots of spiced apple chunks and a sweet caramel sauce topping, this rustic, gooey apple caramel pudding cake is perfect for Fall!

Apple Caramel Pudding Cake

If you’ve been around here for a bit, you know I love apple desserts. And especially desserts that pair apple and caramel (like this apple galette with salted caramel). Seriously, is there a better combination?

This caramel apple spice cake doesn’t disappoint! It’s got a base of apple pieces sautéed in brown butter and brown sugar. That’s topped with a simple, easy-to-make moist cake along with ice cream (or whipped cream) and a drizzle of caramel sauce goodness.

What is a Pudding Cake?

If you’re asking yourself what the heck a pudding cake is, here’s the deal! Pudding cakes (also called a pudding sponge or a self-saucing pudding cake) are comforting old-fashioned cakes. They’re made by topping a simple cake batter with what seems like a much too-watery liquid sauce.

During the baking process, the cake separates into two layers. On the top is a tender sponge cake and on the bottom is a thick, sweet sauce.

The result is a super moist cake sitting on top of sweet, spiced caramelized apples in a mouthwatering, gooey sauce. It’s similar in texture to a chocolate lava cake. But with apples. And caramel. And it’s so so yummy!

Tips on Making this Apple Caramel Pudding Cake Recipe

Here are a few things to keep in mind when making this caramel apple spice cake recipe.

• APPLES: Feel free to use your favorite variety of apples in this dish or a combination of types. I prefer using apples that are a bit sweeter like Fiji apples or Gala apples.
• SELF-RISING FLOUR: For this recipe, I used White Lily self-rising flour. Self-rising flour is all-purpose flour with baking powder and salt already added. You can also make your own by whisking together 2 cups of all-purpose flour with 1 tablespoon baking powder and 1/2 teaspoon fine salt.
• GOLDEN SYRUP: This recipe calls for using golden syrup, which is a thick amber-colored sugar syrup. It’s similar in texture to honey, but it has a milder taste. You can buy it here.
• CARAMEL SAUCE: The sauce is made by mixing golden syrup with boiling water. You then pour the sauce on top of the cake batter. It’s meant to be a very watery mixture. And yes, pour it on the cake! While it might seem like it’s too liquidy to work, that’s the magic of a pudding cake recipe!
• MAKE AHEAD & STORAGE: This cake tastes best when served warm and just out of the oven. If you wanted, you could prep and cook the apple base a few hours ahead of time and store it covered in the refrigerator until ready to use. You can also keep any leftover cake (covered) for a day or so in the fridge.
• RECIPE: This recipe was adapted from one by @emmatknowles.

Helpful Baking Tools:

• BAKING DISH: I used this gorgeous 9″ deep dish artisan pie pan from Jefferson Street Ceramics. You can also find it here. Full disclosure: this pan was a gift. But I am obsessed with it!
• MADONLINE: To get those wafer-thin apple slices on top of the cake, I used a mandoline.
• STAND MIXER: My stand mixer is hands down the most useful/loved kitchen appliance I own.

Love This Recipe? Try These Too!

The Best-Ever Salted Caramel Pudding
Apple Galette with Salted Caramel Sauce
Chocolate Salted Caramel Pretzel Bars
The Best Chocolate Cake Recipe {So Easy Too!}
Yummiest Hot Chocolate Drip Cake

Warm Apple Caramel Pudding Cake

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5 from 1 review

• Author: Laura | Growing Up Cali
• Total Time: 80 minutes
• Yield: 6–8 servings 1x

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Description

This rustic, gooey apple caramel pudding cake is perfect for Fall!

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Ingredients

Units USM Scale 1x2x3x

For the Apples:

• 4 apples, peeled, cored, and large diced
• 4 tablespoons unsalted butter
• 1/4 cup brown sugar
• 1 tablespoon fresh lemon juice

For the Cake:

• 5 tablespoons unsalted butter, at room temperature
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1 egg, at room temperature
• 1/2 buttermilk, at room temperature
• 1 tablespoon brandy (optional)
• 1 teaspoon vanilla extract
• 1/3 cups self-raising flour
• 1 teaspoon ground ginger
• A pinch of kosher salt
• 1 tablespoon corn starch
• Toppings: apple slices, confectioners’ (powdered) sugar, ice cream or whipped cream

For the Syrup:

• 1/4 cup Golden Syrup
• 1 cup boiling water

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Instructions

1. PREP: Preheat the oven to 350 degrees. Butter a 2 liter (8 cup) baking dish and set aside. 
2. MAKE APPLE MIXTURE: Prepare the apple mixture. Start by melting 4 tablespoons of butter in a large frying pan over medium heat. Cook the butter until it just begins to brown (not burn!), about 2-3 minutes. Immediately add the apples, brown sugar, and lemon juice and cook, occasionally stirring, until the apples have started to soften and the sauce is starting to thicken, about 6-8 minutes. Remove from heat and add to the bottom of your baking dish.
3. MAKE CAKE BATTER: Next, make the cake batter. Beat the room temperature butter and the sugars at medium speed with an electric mixer fitted with a paddle or whisk attachment until light and fluffy, about 2-3 minutes. Add the egg and beat until incorporated. In a separate bowl, whisk together the dry ingredients: the flour, ginger, and salt. In another small bowl, mix together the buttermilk, vanilla extract, and brandy. Using a low speed, mix in the wet and dry ingredients (alternating between the two) into the batter until incorporated.
4. COMBINE: Evenly spoon the batter on top of the apple mixture and smooth out with a spatula or the back of a spoon.
5. TOP THE MIXTURE: Sprinkle the top of the cake with the corn starch (to get it on evenly, I used mesh sieve like this one). Then add the apple slices. Next, add the boiling water to the golden syrup and whisk until combined. The sauce will be thin and watery. Very gently pour the mixture evenly over the top of the cake. 
6. BAKE: Bake the cake until puffed and golden brown, about 50-60 minutes, rotating the cake halfway through.
7. GARNISH: When it’s done baking, add a dusting of powdered sugar and a few scoops of ice cream (or whipped cream), and more golden syrup, if desired. Spoon onto plates or into bowls and enjoy!

• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 450
• Sugar: 56.2 g
• Sodium: 355.1 mg
• Fat: 19.1 g
• Carbohydrates: 67.9 g
• Protein: 3 g
• Cholesterol: 79 mg

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