Caramelized Sticky Apple Cake Pudding

Caramelized Sticky Apple Cake Pudding

Serves: 8–10
Prep: 20 min
Bake: 35–40 min
Caramel + soak: 10 min

Ingredients

Caramelized Apple Base (Bottom of Pan)

• 3 large apples (Honeycrisp, Granny Smith, or Fuji), peeled, cored, sliced into thin wedges

• ½ cup (113 g) unsalted butter

• ¾ cup (150 g) brown sugar (light or dark)

• 2 tbsp honey or maple syrup

• ½ tsp cinnamon

• ¼ tsp salt

Cake Pudding Batter

• 1½ cups (190 g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1½ tsp cinnamon

• ¼ tsp nutmeg (freshly grated if possible)

• ½ cup (113 g) unsalted butter, softened

• ¾ cup (150 g) brown sugar

• 2 large eggs, room temp

• 1 tsp vanilla extract

• ¾ cup (180 ml) buttermilk (or ¾ cup milk + 1 tbsp lemon juice)

Sticky Toffee-Style Sauce (To Pour Over After Baking)

• ½ cup (113 g) unsalted butter

• 1 cup (200 g) brown sugar

• ½ cup (120 ml) heavy cream (or coconut cream)

• 1 tbsp vanilla extract

• Pinch of salt

Method

1. Caramelize Apples in Pan

• Preheat oven to 175°C (350°F).

• In a 9-inch cast iron skillet or round cake pan (or 9×9 square pan), melt ½ cup butter over medium heat.

• Add ¾ cup brown sugar, honey, cinnamon, and salt. Stir until bubbling and smooth (about 2 minutes).

• Arrange apple slices tightly in concentric circles over the caramel. Let them cook undisturbed for 3–4 minutes until edges start to caramelize and soften. Remove from heat.

2. Make Cake Batter

• In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg.

• In another large bowl, beat softened butter + brown sugar until light and fluffy (2 minutes).

• Add eggs one at a time, then vanilla.

• Alternately add dry ingredients and buttermilk, starting and ending with flour (flour → buttermilk → flour → buttermilk → flour). Mix just until combined.

3. Assemble

• Spoon batter gently over the caramelized apples, spreading evenly to cover all apples to the edges.

4. Bake

• Bake 35–40 minutes until a toothpick inserted in center comes out clean, and edges are pulling away slightly.

• Cool in pan 10 minutes only.

5. Invert (Optional but Beautiful)

• Run a knife around the edge. Place a large serving platter over the skillet.

• Carefully flip so the caramelized apple layer becomes the top. Let the pan sit for 30 seconds before lifting — the caramel will flow down over the cake.

6. Make Sticky Sauce

• While cake bakes or cools, melt ½ cup butter + 1 cup brown sugar + cream in a saucepan.

• Stir constantly over medium heat until smooth and bubbling (3–4 minutes).

• Remove from heat; stir in vanilla and salt.

7. Serve

• Poke holes all over the warm cake with a skewer or fork.

• Pour half the sticky sauce over the cake, letting it seep into the holes.

• Serve warm with remaining sauce on the side.

• Top with vanilla ice cream, crème fraîche, or whipped cream.