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    You are in: Home / Recipes / Carolyn's Apple Pudding Cake Recipe
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    Carolyn's Apple Pudding Cake

    Carolyn's Apple Pudding Cake. Photo by PaulaG

    1/3 Photos of Carolyn's Apple Pudding Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Diana #2's Note:

    Is there anything nicer than the smell of apples and cinnamon? This is such a comforting dessert. Easy to make and low in fat too. You probably already have everything at hand. A good friend gave this to me many moons ago. I believe she got it from a women's group in Meaford Ontario. This is also terrific baked in individual ramekins or onion soup bowls. For a change of pace, try adding raisins or whole cranberries to the apples prior to pouring on the batter.

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    Units: US | Metric



    1. 1
      Preheat oven to 350*.
    2. 2
      Slice apples, with or without the peel, to fill a casserole dish.
    3. 3
      Sprinkle with brown sugar, cinnamon and water.
    4. 4
      In a medium bowl, mix flour, white sugar, baking soda, baking powder and salt. Set aside.
    5. 5
      In a small bowl or shaker, combine vanilla, egg, melted shortening and milk.
    6. 6
      Add to the flour mixture and beat until smooth, then pour over the apples.
    7. 7
      If desired, sprinkle with sugar cinnamon.
    8. 8
      Bake for 1 hour or until golden.
    9. 9
      Serve warm with a dollop of whipped cream.

    Ratings & Reviews:

    • on April 22, 2007


      This is packed full of tender, lightly sweet apples. I used a combination of apples to include 1 granny smith. The brown sugar was Splenda Brown Sugar Blend and the white sugar in the batter was 1/2 Splenda and 1/2 sugar. The only thing I would change would be to add a little more milk to the batter as it was a little thick and I had some trouble getting it to pour over the apples. The addition of the water to the apples is essential to ensure they cook properly. This was served warm topped with vanilla bean ice cream.

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    • on March 01, 2009


      I actually had to do this with peaches but it turned out perfectly ok - great recipe due to the versatility - the sponge pudding bit on top of the fruit would work well with any fruit so many thanks .

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    • on November 20, 2007


      This is a nice "cinnamony" type of dessert which we topped with cool whip while warm. I made only two minor adjustments which didn't reflect on the wonderful taste. I added 1/4 cup of extra milk and a small amount of cinnamon to the batter. It browned nicely after being baked for only 45 minutes. I used Fuju apples. This dessert was baked for the Bake-A-Thon in memory of CoolMonday, November, 2007.

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    Nutritional Facts for Carolyn's Apple Pudding Cake

    Serving Size: 1 (200 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 365.9
    Calories from Fat 40
    Total Fat 4.5 g
    Saturated Fat 1.5 g
    Cholesterol 57.1 mg
    Sodium 336.4 mg
    Total Carbohydrate 77.2 g
    Dietary Fiber 4.4 g
    Sugars 46.2 g
    Protein 6.1 g

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