Apple Pudding Cake


Prep time: 
15 minutes
Cooking time: 
70 minutes


A crunchy demerara top, soft, puddingy insides and enough apple to be potentially good for you.


For the apples:
2 apples, peeled, cored and cut into 2cm cubes (175g prepared weight)
1½ tsp ground cinnamon
40g soft brown sugar

For the cake batter:
200g self-raising flour
1½ tsp baking powder
½ tsp salt
160g soft brown sugar
120ml olive oil
1 tsp vanilla extract
100ml non-dairy milk
1 tbsp apple cider vinegar

For the topping:
2 apples, cored and sliced
1 tbsp soft brown sugar


Heat the oven to 200C (180C fan)/390F/gas 6, and line a 20cm springform round cake tin with greaseproof paper.

In a medium bowl, mix the apple cubes with the cinnamon and brown sugar, and set aside.

Measure all the dry ingredients for the batter into a large bowl, stir to combine, then pour in the wet ingredients and beat until you have a smooth batter. Tip in the cubed apples and their sugary, cinnamony juices, stir to combine, then scrape the batter into the lined tin.

Fan the sliced apples in a circle to cover the top of the cake, sprinkle over the remaining soft brown sugar, then bake on the middle shelf of the oven for 50-60 minutes, until the cake has risen, the apples on top are golden and a skewer inserted into the centre comes out clean. Serve warm or cold.


Photo Credit: Jonny Hughes @jonny2love
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