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
