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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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PaulaG April 22, 2007

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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katew March 01, 2009

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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Seasoned Cook November 20, 2007
Carolyn's Apple Pudding Cake