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Apple Cinnamon Cream Pudding Cake brings together soft apples, a tender cake and a lovely caramel scented cream syrup
This Apple Cinnamon Cream Pudding Cake has soft baked apples and a sweet cream syrup that makes each serving extra tempting. It’s a lovely reminder that homemade desserts can be simple without feeling ordinary.
A tin of pie apples can turn into a lovely homemade dessert. This cream-topped apple pudding is worth a look, so tell me if you’d use canned or fresh fruit.
Why You Will Love This Apple Cinnamon Cream Pudding Cake
- This is the sort of dessert that brings a little excitement to an ordinary afternoon. It’s easy to make, uses everyday baking ingredients and has a lovely apple and cinnamon flavour. That warm cream syrup poured over the freshly baked cake is what makes it extra special.
- Tender apples: Fresh or canned pie apples work beautifully.
- Soft cake texture: A simple butter cake gives the apples a lovely base.
- Sweet cream syrup: Cream and caramel essence add a delicious finishing touch.
- Easy to serve: Enjoy it warm with whipped cream or vanilla ice cream.
- Flexible dessert: Make it for a family meal, a weekend treat or when friends pop over.
Apple Cinnamon Cream Pudding Cake
- Prep Time: 20 minutes
- Cook Time: 47 minutes
- Total Time: 1 hour 7 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Easy No Bake
Description
This Apple Cinnamon Cream Pudding Cake has tender apple slices nestled into a soft, buttery cake, with cinnamon adding just the right amount of warmth. The best bit is the sweet cream and caramel syrup poured over the cake straight from the oven, making every spoonful deliciously moist.
Ingredients
Units
Scale
Cake
- 3 tbsp softened butter
- 1 cup sugar
- 3 large eggs
- 1 cup cake flour
- 1 tsp baking powder
- A pinch of salt
- 1/4 cup milk
- 1 tsp vanilla essence
- 4 to 5 medium apples, peeled and sliced, or 1 x 765 g tin unsweetened pie apples
- 1 tsp cinnamon for simmering fresh apples, if using
- A little extra ground cinnamon for sprinkling
Cream Syrup
- 4 tbsp sugar
- 1 cup cream
- 1 tsp caramel essence
Instructions
- If you’re using fresh apples, peel and slice 4 to 5 medium apples. Place them in a saucepan with enough water to prevent sticking and 1 tsp cinnamon. Simmer for 5 minutes, until slightly softened but still holding their shape. Drain thoroughly and set aside. If you’re using a 765 g tin of unsweetened pie apples, drain off the excess liquid and set the apples aside.
- Preheat your oven to 350⁰F (180⁰C). Grease a medium ovenproof glass baking dish with butter.
- In a mixing bowl, beat 3 tbsp softened butter and 1 cup sugar until the mixture looks pale, soft and fluffy.
- Add 3 large eggs, one at a time, beating well after each addition.
- Sift 1 cup cake flour, 1 tsp baking powder and a pinch of salt into the bowl. Mix gently until combined, then stir in 1/4 cup milk and 1 tsp vanilla essence. The batter should be smooth, so don’t overmix it.
- Pour the cake batter into the greased baking dish and spread it evenly. Arrange the prepared apple slices over the top, distributing them as evenly as possible. Sprinkle with a little extra ground cinnamon.
- Bake at 350⁰F (180⁰C) for 35 to 40 minutes, or until the cake is golden brown and a skewer inserted into the cakey part comes out clean. If the centre still looks wet, give it a few more minutes.
- While the cake is baking, combine 4 tbsp sugar, 1 cup cream and 1 tsp caramel essence in a saucepan. Stir over low heat until the sugar dissolves, then bring the mixture to a gentle boil. Simmer for 7 minutes, stirring occasionally and keeping an eye on it so the cream doesn’t boil over. Remove from the heat.
- As soon as the cake comes out of the oven, slowly pour the warm cream syrup evenly over the top. Let it stand for about 10 to 15 minutes so the syrup can soak into the cake before serving.
- Serve warm with whipped cream or a scoop of vanilla ice cream. And don’t worry if the syrup pools around the edges a little. That’s part of the pleasure of this pudding cake!
Notes
Prepared, tried, and tested by Gail
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Additional Information and Recipe Tips, Substitutions and Storage
Apple preparation: Use 4 to 5 medium apples, peeled and sliced, or one 765 g tin of unsweetened pie apples. Simmer fresh apples with 1 tsp cinnamon and a little water for 5 minutes, then drain well. Drain canned apples thoroughly too, as excess liquid can make the cake soggy.
- Which apples work best? Firm apples that hold their shape during cooking are a good choice. Granny Smith apples provide a slightly tart flavour, while Gala or Honeycrisp apples give a sweeter result.
- Can I substitute the cake flour? Yes. Replace the 1 cup cake flour with 1 cup all-purpose flour. The cake may be slightly less tender, but it should still work well. Avoid substituting self-rising flour without adjusting the baking powder and salt.
- Can I replace the caramel essence? Yes. Vanilla essence can be used instead, although the syrup will have a different flavour. A suitable caramel flavouring is another option.
- Can I use milk instead of cream in the syrup? Cream is recommended because it creates a richer syrup. Milk is thinner and produces a less creamy result, so the finished dessert won’t be quite the same.
- How do I know when the cake is baked? Bake at 350⁰F (180⁰C) for approximately 35 to 40 minutes. The top should be lightly browned, and a skewer inserted into the cake should come out clean. If the centre is still wet, bake for a few more minutes and check again.
- When should I pour the syrup over the cake? Pour the warm syrup over the cake as soon as it comes out of the oven. This allows the syrup to soak into the warm cake. Let it rest for 10 to 15 minutes before serving.
- Can I prepare the cake ahead of time? You can peel and slice the apples shortly before baking and measure the dry ingredients in advance. For the best texture, bake the cake and add the warm syrup closer to serving time.
- How should I store leftovers? Allow the cake to cool, cover it and refrigerate it within 2 hours of baking. Store it in an airtight container for 3 to 4 days. The cake will absorb more syrup as it sits, making the texture softer over time.
- How do I reheat leftover pudding cake? Warm individual portions in the microwave in short intervals until heated through. If the cake seems a little dry, add a small spoonful of cream before reheating.
- Can I freeze this cake? Freezing isn’t recommended for this version because the cream syrup can affect the texture after thawing. For the best flavour and consistency, refrigerate the leftovers and enjoy them within 3 to 4 days.
- Can I bake it in a metal dish instead of glass? Yes. Use a similar-sized ovenproof metal baking dish, but start checking for doneness a little earlier because metal and glass heat differently. Make sure the dish has enough room for the cake to rise without the syrup overflowing later.
- How sweet is this dessert? The cake and syrup both contain sugar, so the finished dessert is sweet. Using unsweetened pie apples helps balance the flavour. You can also serve it with unsweetened whipped cream to reduce the sweetness of each bite.
- What should I serve with it? Whipped cream or vanilla ice cream both work beautifully. For a lighter finish, serve a modest slice on its own with a cup of tea or coffee.
Apple Cinnamon Cream Pudding Cake combines tender baked apples, fragrant cinnamon and a soft buttery cake, finished with a sweet cream syrup that soaks into every serving. It’s an inviting homemade dessert for family meals, afternoon tea or any occasion when a warm slice of apple cake sounds just right
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