Apple Pudding Cake

This apple pudding cake from Chef Kevin Hermann was the dessert course in our celebratory end-of-summer dinner. It’s perfect for celebrating the cooler temperatures, as it makes the most of the beginning of apple season (starting in September). Ease into fall by realizing that even as the temperatures get chillier, there’s still an abundance of delicious produce to enjoy before winter comes, including apples.

What Type of Apple is Best for Baking?

The “baking apples” that are crisp enough to hold their own during the baking process are Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin. These varieties of apple are crisp enough not to fall apart when subjected to heat, so they’re the best to use for an apple pudding cake like this, or a pie or crisp recipe. 

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An apple pudding cake in a tin.

Apple Pudding Cake


  • Author: Chef Kevin Hermann

Description

An end of summer dessert.


Ingredients

Scale

For the apple pudding:

  • 1 apple pudding cake (See below)
  • 2 cup apple compote
  • 1 cup warm caramel sauce (See below)
  • 3 ea rosemary sprigs
  • I tbsp plus 1 tsp sea salt

For the cake batter:

  • 4 apples, peeled, cored, chopped into small chunks
  • ½ cup brown sugar
  • 2 2/3 cups all-purpose flour
  • 1 tsp salt
  • 1 ½ tbsp baking powder
  • 2 tsp ground cinnamon, ground
  • 2/3 cup brown sugar
  • ½ cup butter, softened
  • 1 cup whole milk

For the caramel sauce:

  • 2 cup brown sugar
  • 2 tbsp cornstarch
  • ½ cup butter
  • 2 cup water

Instructions

For the cake batter:

  1. Preheat oven to 400 degrees. Grease two 8-inch baking pans, or 1 larger baking pan.
  2. In a smaller mixing bowl combine cut apples and ½ cup brown sugar. Mix until apples are completely covered. Reserve.
  3. In a second mixing bowl combine flour, salt, brown sugar, cinnamon, baking powder, butter and milk. Mix throughly until uniform. Fold-in cut apples until evenly incorporated.
  4. Pour batter into prepared dishes. Ensure even amounts in each pan.
  5. Baked for 30 minutes or until cake tester comes out clean. Remove from oven and cover lightly with foil to reserve some warmth.

For the caramel sauce:

  1. Add all ingredients to a small sauce pot and bring to a low simmer for 5 minutes. Stir continuously until thickened. Reserve warm for plating.

Plating:

  1. Cut or scoop the cake onto each plate.
  2. Drizzle with caramel sauce and sprinkle with fresh chopped rosemary and extra virgin olive oil and a small sprinkle of sea salt.

Recipe by Chef Kevin Hermann
Photography by Dave Bryce

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