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Apple Pudding Cake



  • 1 cup all-purpose flour
  • 1 cup firmly packed brown sugar, divided
  • 1/4 teaspoon salt, optional
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/3 cup apple cider or apple juice
  • 2 1/2 cups sliced, peeled apples or 1 (20 ounce) can sliced apples, drained*
  • 1 tablespoon cinnamon imperials
  • 1 3/4 cups apple cider or apple juice


  1. In medium-size mixing bowl, combine flour, 1/2 cup of the sugar, salt, baking powder and baking soda.
  2. Add oil, vanilla extract and the 1/3 cup apple cider or apple juice, mixing until smooth.
  3. Gently stir in apples and cinnamon imperials.
  4. Spread mixture evenly in a 9-inch square pan.
  5. Sprinkle remaining sugar over apple mixture.
  6. Carefully pour remaining 1 3/4 cups apple cider or apple juice over batter.
  7. Bake at 350 degrees F for about 55 minutes or until cake is done.
  8. Cool slightly before serving with whipped topping or frozen yogurt, if desired.

Yield: 8 servings

Microwave Method: Prepare according to above directions, spreading mixture in glass 8-inch square microwave-safe baking dish. Sprinkle remaining sugar over batter. Pour apple cider or apple juice over mixture. Cook on HIGH for 12 minutes or until cake tests done, turning dish every 3 minutes. Cool slightly before serving.

Suggested apple varieties: Empire, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh or Rome.

Per Serving - 2/3 cup: 250 Calories, 1 g dietary fiber, 4 g fat, 124 mg sodium

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