This cozy fall dessert has all the gooey magic of a self-saucing pudding cake. Tender apple-spiced cake on top with a molten caramel cider sauce underneath, but with just the right balance of sweetness.
Why You’ll Love This Recipe
- Cozy fall flavors in every bite
- A self-saucing dessert that feels impressive but is easy to make
- Bakes up in under 40 minutes
- Scales well for family gatherings
Variations & Add-Ins
- Swap apple cider with pear cider for a twist
- Stir in chopped pecans or walnuts to the batter for crunch
- Add a dash of cardamom or ginger with the cinnamon
- Serve with whipped cream or a scoop of cinnamon ice cream instead of vanilla
Apple Cider Caramel Pudding Cake
Yield:
6-8
Prep Time:
15 minutes
Cook Time:
35 minutes
Additional Time:
15 minutes
Total Time:
1 hour 5 minutes
Ingredients
For the batter
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup packed light brown sugar
- ½ cup milk (room temperature)
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 cup peeled, diced apple (½-inch cubes — Granny Smith or Pink Lady recommended)
For the caramel layer
- ¾ cup packed light brown sugar
- 1 ½ cups boiling apple cider
- 2 tbsp unsalted butter
Instructions
- Preheat oven to 350°F. Grease an 8x8-inch baking dish or a 10-inch cast-iron skillet.
- In a bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and brown sugar.
In another bowl, whisk melted butter, milk, and vanilla until smooth. Stir wet ingredients into dry until just combined, then fold in diced apples. Spread evenly in the prepared pan. - In a heatproof bowl or large measuring cup, combine brown sugar and butter. Pour in boiling apple cider and stir until sugar dissolves and butter melts completely.
- Gently pour the hot sauce mixture over the batter. Do not stir — it will sink underneath during baking to form the caramel layer.
- Bake for 30–35 minutes, until the top is golden and set, with just a slight jiggle in the center. (For cast iron, check around 28 minutes.)
- Let cool 10-15 minutes before serving. The longer you wait to scoop the thicker the sauce will will be. Serve warm with ice cream or whipped cream. Enjoy!
This looks like a perfect dessert (or in my case, breakfast) for September! Can’t wait to try this recipe! 👍😋🍎🍎🍎