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Self Saucing Apple Pudding/Cobbler Recipe

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4 from 15 reviews

This Self Saucing Apple Pudding is a comforting and delicious dessert featuring tender cinnamon-spiced apples topped with a soft, walnut-studded cake that bakes into a luscious pudding sauce. Perfect for cozy evenings, it combines warm flavors of apple pie spice, brown sugar, and buttery goodness, served best warm with ice cream or on its own.

Ingredients

For the Apples

  • 4 medium apples, peeled, cored and diced (1 cm pieces)
  • 1 teaspoon brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon corn starch

For the Cake/Pudding

  • 1½ cups all purpose flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 1 teaspoon apple pie spice
  • ½ cup granulated sugar
  • ¾ cup milk, room temperature
  • 2 large eggs, room temperature
  • 1 stick (½ cup) butter, melted
  • 2 teaspoons pure vanilla extract
  • ½ cup chopped walnuts

For the Topping & Sauce

  • 1 cup brown sugar
  • 1 tablespoon cornstarch
  • ½ cup light corn syrup
  • 1 cup boiling hot water
  • 3 tablespoons unsalted butter, cut into small pieces

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease an 11×8 inch (2-quart) ovenproof baking dish. Set aside for later use.
  2. Prepare the Apples: Peel, core, and dice the apples into approximately 1 cm pieces. Toss them in a bowl with brown sugar, cinnamon, and cornstarch until evenly coated. Spread the apple mixture evenly over the bottom of the prepared baking dish.
  3. Mix Dry Ingredients for Cake: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and apple pie spice. Set this dry mix aside.
  4. Mix Wet Ingredients and Combine: In a medium bowl, whisk together melted butter and granulated sugar until smooth. Add eggs one at a time, then mix in the vanilla extract and milk until well combined. Gradually add the dry ingredient mixture to the wet ingredients and stir gently until just combined. Avoid over mixing.
  5. Add Walnuts: Fold the chopped walnuts into the batter carefully, ensuring even distribution but without over mixing to keep the batter light.
  6. Assemble Cake Layer: Pour and spread the cake batter evenly over the apples in the baking dish. Ensure the batter covers the apples completely for even baking.
  7. Prepare and Add Topping: Combine brown sugar and cornstarch in a small bowl, then sprinkle this mixture evenly over the surface of the batter. Scatter small pieces of unsalted butter evenly across the top.
  8. Make Sauce and Pour: Stir together the light corn syrup and boiling hot water. Slowly pour this liquid over the back of a spoon onto the batter surface gently, so it doesn’t disrupt the batter layer. Do not stir the liquid into the batter.
  9. Bake: Carefully place the baking dish into the preheated oven. Bake for 40-45 minutes, or until the top is golden brown and crusty, springs back lightly when touched, and is bubbling around the edges. A skewer inserted in the center of the cake should come out clean or with a little moistness from apple sauce.
  10. Cool and Serve: Remove the pudding from the oven and allow it to cool for a few minutes on a wire rack. The sauce will thicken as it cools. Serve warm, optionally with ice cream, spooning the apple pudding sauce over each slice for extra moisture and flavor.

Notes

  • Do not stir or mix the topping once it is sprinkled over the batter to preserve the pudding effect.
  • The cake is best enjoyed within one day of baking as it can absorb pudding sauce and become too moist over time.
  • Serve warm for optimal texture: soft, tender cake with creamy pudding sauce.
  • Store cooled leftovers covered in the refrigerator for up to 3 days.
  • Reheat leftovers in the microwave in 30-second intervals or in a preheated oven. The reheated cake will be moist but tasty.

Find it online: https://marthatasty.com/self-saucing-apple-puddingcobbler-recipe/