Apple Cinnamon Pudding Cake is a very simple homemade dessert, with a soft texture and a comforting aroma. It's a basic batter made with flour, eggs, butter, and sugar—ingredients often already found at home—to which plenty of apple slices are added for a creamy, melt-in-the-mouth result.
This cake can be prepared in just a few minutes and served for breakfast or as a snack, or warm at the end of a meal accompanied by a scoop of vanilla ice cream, a dollop of whipped cream, or melted dark chocolate.
Ingredients
How to Make Apple Cinnamon Pudding Cake
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Wash, dry and peel the apples. Then cut them into 4 wedges and remove the core.
Wash, dry and peel the apples. Then cut them into 4 wedges and remove the core.
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Slice them thinly and collect them gradually in a bowl, sprinkling them with lemon juice.
Slice them thinly and collect them gradually in a bowl, sprinkling them with lemon juice.
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In a bowl, mix the butter at room temperature with the sugar until creamy; then add the eggs, one at a time.
In a bowl, mix the butter at room temperature with the sugar until creamy; then add the eggs, one at a time.
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Add the flour, baking powder, grated lemon zest, and a pinch of cinnamon to the mixture. Then add the apple slices and mix with a spatula.
Add the flour, baking powder, grated lemon zest, and a pinch of cinnamon to the mixture. Then add the apple slices and mix with a spatula.
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Line a 15x20cm baking dish with a sheet of baking paper, wet and wrung out. Pour in the mixture and level it with a spatula.
Line a 15x20cm baking dish with a sheet of baking paper, wet and wrung out. Pour in the mixture and level it with a spatula.
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Bake in a static oven at 350°F/180°C for about 30 minutes, until the surface of the cake appears slightly puffed and golden.
Bake in a static oven at 350°F/180°C for about 30 minutes, until the surface of the cake appears slightly puffed and golden.
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Remove from the oven and let cool. Then sprinkle with powdered sugar and serve. Enjoy!
Remove from the oven and let cool. Then sprinkle with powdered sugar and serve. Enjoy!
What Apples Should I Use for This Cake?
We chose to use Royal Gala apples, a very aromatic and pleasant variety, but you can also choose Golden Delicious or Rennet apples, which are equally sweet.
Apple Pudding Cake Variations
You can replace the all-purpose flour with rice flour for a gluten-free dessert, and the granulated sugar with honey or erythritol. Instead of apples, you can use pears and enrich the batter with dried raisins or chocolate chips. You can also flavor the cake with a pinch of vanilla or ground cardamom.
Storage Instructions
The apple pudding cake can be stored in the refrigerator, wrapped in cling film, for 2-3 days. Freezing is not recommended.
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