Apple Pudding Cake

This apple pudding cake ("Apfel-Puddingkuchen") tastes just like a traditional Apple Bread Pudding recipe. It's one of those easy dessert recipes that's delicious served warm with ice cream and sprinkled with cinnamon.

It's also one of those dessert recipes that's a "quick clean-up" version. It's made right in the baking dish, so it's really quick and easy.

Apple Pudding Cake

This is best served warm, right from the oven. Top with whipped cream or ice cream for an extra special treat and sprinkle extra cinnamon over it if you wish.

German Apple Pudding Cake

Ingredients:

  • 4 apples, peeled and sliced
  • 1 cup brown sugar
  • 1 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 cup milk
  • 1 tsp vanilla or almond flavoring
  • 2 - 3 tsp butter
  • 2 cups boiling water
Instructions:
  • Preheat oven to 400° F.
  • In a deep 9 X 9 inch pan, mix together the sugar, flour, baking powder, salt, and cinnamon.
  • Add the apple slices and mix until coated with the flour mixture.
  • Add the milk that has been mixed with the vanilla or almond flavoring.
  • Stir until everything has been moistened. Smooth out the top. Dot the butter on top.
  • Put on rack in oven and carefully pour the 2 cups of boiling water over the top. DO NOT STIR. (Put a baking sheet on the rack under your pan. Sometimes it bubbles over when it's baking.)
  • Bake for 40 minutes or until top is golden brown.
  • Let cool slightly before serving. Sprinkle extra cinnamon on top if desired.
Hints:
  • Omit cinnamon if desired.
  • Sprinkle slivered almonds on top before baking if desired.

This is a fun dessert to make with the kids, because it looks really weird when you pour in the water. You'll want to stir, because it just seems like the right thing to do. Don't! Don't stir this. It'll work out. Trust me.

Apple Pudding Cake

Actually, since it's best warm, it's great to make when company comes calling. Not only is it best fresh, but clean up is so easy. Everything for the dough is mixed right in the baking pan. I prefer to use a 9 X 9 inch glass baking dish, because it looks pretty enough to serve from.

Leftovers? They're good too. However, I like to zap them in the microwave for a few moments to warm up. Brings back that "fresh" taste and aroma. Again, top with ice cream. Yummy!

This recipe comes from my German friend, Heidi. It was a recipe she tweaked from a newspaper years ago. She would often treat us to this warm dessert and was very willing to pass on the recipe for you AND me to enjoy!



Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.



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What others are saying ...

Debra W. says, “We will be having this tomorrow night for  a GERMAN FEAST ... Yummy.”

Virginia B says, “I made the Sauerbraten last night for dinner. Along with the fried potatoes, spatzle and red cabbage. Everything turned out great, love your recipe. Now I am turning it into soup tonight, adding my favorite kitchen pal Maggi. Thank you for the goulash recipe also, can’t waith to make that this week. :)

Brenda S. says, “Thank you. I have been looking for this one for a long time. This is an awesome cake.

Shantel Y. says, "Took this to German Fest and everyone loved it.

Isabelle M., says, "Wow! I made this last night and OMG what a delicious meal! With red cabbage it was just amazing. Thank you! Will certainly do this again and the sauce just adds so much flavor to the dish."


 


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