Maple Apple Pudding Cake Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the flour, sugar, baking powder and 1 teaspoon salt. In a small bowl, whisk together the buttermilk, butter and egg. Stir the wet mixture into the dry; the batter will be thick.
• Heat a 9-inch cast-iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off the heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.
• Bake until the cake is set, 40 to 45 minutes. Serve with whipped cream or vanilla ice cream, if desired.

Steps:

• Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In medium bowl, toss apples with 2 tablespoons of the flour. In another medium bowl, mix baking powder, baking soda, salt, cinnamon, nutmeg, cloves and remaining flour. In large bowl, beat brown sugar, oil, eggs and vanilla with electric mixer on medium speed until mixed. On low speed, beat in flour mixture just until blended. Stir in apples. Spoon batter into pan.
• Bake 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In medium bowl, mix all glaze ingredients until smooth and thick. Drizzle glaze over cake.

Steps:

• Heat oven to 350. Spray 8" square baking dish with cooking spray.
• Whisk flour, baking powder, salt and cinnamon in a large bowl.
• Whisk egg and brown sugar in medium bowl until smooth. whisk in milk, butter and vanilla.
• Stir into flour mixture just until dry ingredients are moistened.
• Fold in apple and cranberries.
• Pour into baking dish.
• Bring syrup and apple juice to a boil in a saucepan. Gently pour over batter; sprinkle with nuts.
• Bake 35 to 45 minutes or until op of pudding springs back when lightly touched and sauce forms on bottom (do not over-bake). Cool 20 minutes on wire rack, serve warm with a dollop of whipped cream if desired.

Steps:

• In a bowl, beat together the butter, sugar and egg until blended. In a bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; gradually add to the sugar mixture and mix well. Stir in the apples, walnuts and vanilla until well combined., Spread mixture into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 35-40 minutes or until pudding is lightly browned and springs back when lightly touched. Serve warm with frozen yogurt.

Steps:

• Put oven rack in upper third of oven and preheat oven to 350°F.
• Stir together maple syrup, heavy cream, cider vinegar, and pinch of salt in a small saucepan and bring to a boil, then remove from heat.
• Beat together butter and sugar in a bowl with an electric mixer until light and fluffy, about 1 minute. Add egg and vanilla, then beat until just combined (batter will be very thick).
• Sift flour, baking powder, and salt together into egg mixture and stir with a rubber spatula until just combined.
• Pour 1/3 cup syrup mixture into baking dish. Divide batter in bowl into 6 mounds with rubber spatula and spoon each mound onto syrup mixture in baking dish, spacing mounds evenly. Pour remaining syrup mixture over and around mounds.
• Bake until topping is golden and firm to the touch, 25 to 30 minutes. Serve warm, with crème fraîche or sour cream if desired.

Steps:

• 1. Preheat oven to 375F. Grease or spray an 8-inch square baking dish.
• 2. Peel and core apples. Cut into even chunks.
• 3. Arrange apples in the prepared baking pan. Pour 1/2 cup of the maple syrup over apples, stirring to coat well, and spread in an even layer.
• 4. In a bowl, combine beaten egg, butter and lemon juice with remaining 1/2 cup maple syrup.
• 5. In another bowl, combine flour, baking powder and salt. Stir the dry ingredients into the egg mixture. Fold in raisins.
• 6. Pour batter evenly over apple pieces.
• 7. Bake for 30 to 35 minutes or until top is lightly browned.
• 8. Serve warm with unsweetened whipped cream, if desired.

Steps:

• In a small bowl, combine the flour, 2/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into the bottom of a greased 4- or 5-qt. slow cooker; sprinkle apples over batter., In a small bowl, combine orange juice, honey, melted butter, cinnamon and the remaining 1/4 cup sugar; pour over apples. Cover and cook on high 2-3 hours, until apples are tender., In a small bowl, combine sour cream and confectioners' sugar. Serve with warm pudding cake.