Recipe by Bev
This is a very tasty and impressive recipe which can be made in less than an hour, baking time included. Baked in a springform pan, the apples are placed in a circular fashion, resting on top of the baked pudding, covered in a delicious sugary glaze.
Top Review by kayleefrye
I was looking for a way to use up the leftover self-rising flour I had from making my mom a birthday cake, and this cake is great! If you're at a high altitude (I'm at 7000ft above sea level) ad 1/4C more of the self-rising flour once it's at the described consistency and a tbsp of water and it'll be fluffy and great just like it is at sea level.
- 2 large eggs
- 1⁄4 cup vegetable oil
- 6 tablespoons milk
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract
- 3⁄4-1 cup self-rising flour
- 3 tart apples, peeled, cored and thinly sliced
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted and cooled
- 5 tablespoons sugar
- 1 large egg
Directions See How It's Made
- Preheat oven to 350°F.
- Butter a 9-inch round springform pan and line the bottom with a round of parchment paper.
- Butter and flour the parchment paper.
- Combine the eggs, oil, milk, sugar, and vanilla extract in a mixing bowl and mix well.
- Sift in enough flour to make a batter with the consistency of heavy cream.
- Pour the batter into the cake pan.
- Arrange the apple slices on top of the batter in concentric circles and sprinkle with the cinnamon.
- Bake until the batter has set, about 20 minutes.
- For the glaze, mix together the butter, sugar and egg.
- Pour glaze evenly over the pudding and bake until a sharp knife inserted into the center comes out clean, 15 to 20 minutes longer.
- Let cool slightly before removing the pudding from the pan.
- Serve while still warm.