Delicious Apple & Pear Pudding Cake
Me, myself and I, are not ones to say no to a warm dessert, especially if it’s served with a side of ice cream or whipped cream. If that dessert also happens to be a slice of apple and pear pudding cake, it’s as good as gone!! I can say without reservation, that this dessert tastes as good as it smells, and is worth every single calorie! It’s really hard to eat only on serving!! Prepare to undo a few buttons on your waistband.
What’s In Baked Apple & Pear Pudding Cake
In The Delicious Batter
The liquid ingredients in apple and pear pudding cake include eggs, evaporated milk, vanilla extract, almond extract and coconut oil. Dry ingredients include all-purpose flour, white sugar, brown sugar, baking powder, cinnamon, nutmeg, cloves and sea salt. The ingredients that are folded into the batter include the fruit, almonds or walnuts (optional) and raisins (optional).
What’s In TheCrunchy Yummy Glaze
For the glaze, the ingredients include brown sugar, unsalted butter (melted and cooled), an egg and a dash of cinnamon. Make the glaze by whisking the ingredients together in a small bowl, until the mixture is smooth. Then pour and spread the mixture over the top of the pudding cake, after removing it from the oven. Place the pudding cake back into the oven and bake it for an additional 15 minutes. The glaze turns the top of the cake into a beautiful golden brown colour.
Ingredients In The Heavenly Vanilla Sauce
Make the vanilla sauce by combining evaporated milk, heavy cream, unsalted butter, cinnamon and white sugar in a small sauce pot. Heat the mixture on the stove until it is melted and smooth. Next, take the pot off the heat and stir in the vanilla and almond extracts. Finally, drizzle the sauce on the top of the pudding cake when it comes out of the oven. The sauce is optional, but it really tastes incredibly good, so I recommend trying it at least once!
In The Luscious Caramel Sauce
You can also choose to serve apple pear pudding cake with a delicious caramel sauce drizzled on top. To make the caramel sauce, combine brown sugar, butter and whole or evaporated milk in a saucepan, stirring continuously until it comes to a boil. Cook the mixture for 1 to 2 minutes. The sauce will thicken as it cooks. Once it’s thickened to your desired consistency, remove the sauce from the heat and stir in vanilla extract (optional). For a salted caramel flavour, add a pinch or two of sea salt.
The List ofIngredients
Ingredients For The Pudding Cake Batter
- 3 small apples and 2 small pears (tossed in 1 1/2 tbsp of melted and cooled butter, 2 tbsp brown sugar and 1/2-1 tsp of ground cinnamon
- 2 large eggs, at room temperature
- 1/2 cup of evaporated milk
- 1/2 cup of all purpose flour, spooned and levelled
- 1 tsp cinnamon (for the cake)
- 1/2 cup of white granulated sugar
- 1 pinch each of ground cloves and ground nutmeg
- 1 tbsp baking powder
- 1/4 tsp of sea salt
- 2 tbsp coconut oil, melted and cooled
- 1 tsp vanilla extract & 1/2 tsp almond extract
- 1/4 cup raisins (optional) and 1/3 cup slivered almonds (optional)
What You Will Need For the Glaze
- 1/4 tsp of ground cinnamon
- 1 large egg, at room temperature
- 1/3 cup of brown sugar
- 3 tbsp of butter, melted and cooled
Ingredients For the Vanilla Cinnamon Sauce
- 1/4 cup of evaporated milk
- 1/4 cup of heavy cream
- 1/3 cup of unsalted butter
- 1/3 to 1/2 cup of white granulated sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract and 1/4 tsp almond extract (or more vanilla)
What’s In The Caramel Sauce
- 1 cup of brown sugar, packed
- 1/2 cup of unsalted butter
- 1/4 cup of evaporated milk, heavy cream or whole milk
- 1 tsp vanilla extract (optional)
- 1-2 pinches of sea salt (optional)
How To Make Baked Apple & Pear Pudding Cake
- Measure out the flour, cinnamon, nutmeg, cloves, baking powder and salt (the dry ingredients) into a large bowl and set aside
- Place the eggs in a bowl of hot water for 10 minutes to bring them to room temperature
- Melt the coconut oil and set aside to cool (or use vegetable oil)
- Measure out the milk & extracts (for the cake) and pour into a pitcher/jar/jug
- Preheat the oven to 350 and grease a 9×9 square or round baking dish, or 4-6 ramekins
- Peel, core and slice the fruit and place the pieces into a medium sized bowl, then toss with melted butter, brown sugar & cinnamon
- When the coconut oil has cooled, mix it into the milk mixture (or use vegetable oil)
- Measure out the raisins and almonds, place in a bowl and set aside
- In a small bowl, beat 2 eggs lightly and set aside
- Stir the milk mixture & pour it into the flour mixture (dry ingredients) and stir till just combined
- Pour in the egg mixture, stir until combined
- Fold in the apples and pears followed by the raisins (optional) and almonds (optional) (or walnuts or pecans)
- Pour the batter into the prepared baking pan and bake for 20 minutes
- While the pudding cake is baking, make the glaze
- After 20 minutes, remove the cake from the oven, spread the glaze on top & place it back in the oven for another 15 minutes
- While the pudding cake bakes, make your choice of sauce
- After the final 15 minutes of baking, remove the cake from the oven and cool for 10-15 minutes
- Pour the sauce over the cake or over each individual piece
Tips and Substitutions
- Make sure to scoop and level the dry ingredients
- Choose any type of apple or pear that you like
- Cut the fruit into pieces corresponding with the size of the baking dish. For example, for ramekins cut the fruit into small cubes and for larger pans, cut it into longer slices.
- If you don’t have evaporated milk, use whole milk
- If you don’t want to use heavy cream for the sauce, use evaporated milk, condensed milk or whole milk
- Cool the butter for the glaze or you will cook the egg
- Cloves and nutmeg are optional
- You can substitute vegetable oil for coconut oil
- If you don’t have almond extract sub vanilla
- You can serve the cake with vanilla or caramel sauce
How To Serve & Store Apple & Pear Pudding Cake
Apple and pear pudding cake tastes the best when it’s slightly warm. The easiest and the simplest way to serve the cake, is dusted with icing sugar. It can also be served with a side of ice cream or whipped cream. Alternately, you can top the cake with vanilla cinnamon sauce or with caramel sauce and also serve it with ice cream or whipped cream on the side. I also enjoy serving it with creamy vanilla yogurt and berries on the side. If there’s any pudding cake left over, wrap it well with plastic wrap and store it on the kitchen counter. The pudding cake can remain on the counter for 3 days before it needs to be refrigerated. Once it’s in the fridge, it will last another 4-6 days.
The Conclusion
Apple and Pear Pudding Cake consists of simple ingredients, is fairly easy to make, moist, family friendly and delicious! You will have a hard time eating only one serving. This pudding cake recipe is also a great way to use up apples and pears and is easy to customize! If that isn’t enough, you can store the cake on the kitchen counter for 3 days before it needs refrigerating. Once refrigerated, it stays fresh for up to 4 more days. To serve, simply re-heat the cake in the microwave for 30 seconds and you’re good to go.
If you make apple pear pudding cake, drop me a comment and let me know how it turned out. And, please feel free to tag me at https://www.facebook.com/georgiaspyra/or https://www.instagram.com/delish_soups_by_georgia_spyra/ with your photos. I’d love to see your creations.
Have a Happy Spring!
Love, Georgia Spyra
Baked Apple and Pear Pudding Cake
Equipment
- 1 9 inch round cake pan or 4-6 ramekins
- 1 set of mixing bows
- 1 peeler
- 1 flour sifter
- 1 whisk
- 1 set of measuring spoons
- 1 set of measuring cups
- 1 spatula
- 1 baking sheet
Ingredients
The Batter
- 2 large eggs at room temperature
- ½ cup evaporated milk or use whole milk if unavailable
- ½ cup all purpose flour spooned and levelled
- 2 tbsp coconut oil, melted and cooled or vegetable oil
- ½ cup granulated white sugar
- 1 tbsp baking powder
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¼ tsp sea salt
- 1 ½ tsp cinnamon, 1 tsp for the cake 1/2 tsp to toss the apples and pears
- 1 pinch each of ground cloves and ground nutmeg optional
- 2 medium ripe pears
- 3 small apples
- ¼ cup raisins optional
- ⅓ cup slivered almonds or walnuts optional
- 1 ½ tbsp unsalted butter, melted and cooled to toss with the apples and pears
- 2 tbsp brown sugar to toss with the apples and pears
The Glaze
- ⅓ cup brown sugar
- 1 large egg, at room temperature
- 3 tbsp unsalted butter melted and cooled
- ¼ tsp ground cinnamon
The Sauce
- ¼ cup evaporated milk or whole milk
- ¼ cup heavy cream
- ⅓ cup unsalted butter
- 1/3-1/2 cup white granulated sugar
- ¼ tsp ground cinnamon
- ½ tsp vanilla extract
- ¼ tsp almond extract
Instructions
- Measure out the flour, cinnamon, sugar, baking powder, salt, nutmeg and cloves. Put in a large bowl and set aside. (dry ingredients)
- Place eggs in hot water for 10 minutes to bring to room temperature. Set aside.
- Measure out the milk and extracts, pour into a pitcher and stir together. Set the milk mixture aside. (wet ingredients)
- Melt the coconut oil and when cooled add to the milk mixture.
- Preheat the oven to 350.
- Lightly grease the cake pan or ramekins and place on a baking sheet and set aside.
- Wash, peel, core and slice the apples and pears and place in a large bowl. Toss with melted and cooled butter, sugar and cinnamon. Set aside.
- Lightly beat the eggs and set aside.
- Measure out the raisins and the almonds and set aside.
- Pour the cooled coconut oil into the milk mixture and then add it to the flour mixture, stir to just combine.
- Add 1/2 the eggs, lightly stir and then add the remaining half and stir till combined.
- Fold in the apples and pears, stir till the fruit is well-coated. Optionally, you can fold in 1/3 cup of slivered almonds and 1/4 cup of raisins as well.
- Spoon the batter into the prepared baking pan or ramekins. Leave some room (about 1/2 cm) for the batter to rise.
- Place the baking sheet into the oven and bake for 20 minutes.
- Melt 3 tbsp of butter and let cool. Set aside.
- Once the butter has cooled, and while the pudding cake is baking, prepare the topping. Pour the melted and cooled butter and the brown sugar into a small bowl. Add the room temperature egg and the cinnamon and whisk to combine and until smooth.
- After the 20 minutes of baking are done, remove the cake from the oven, pour the topping evenly on top and spread it out. Put back into the oven and bake for an additional 15 minutes until golden brown on top.
- Make the vanilla cinnamon sauce while the cake bakes for another 15 minutes.
- After 15 minutes, remove the cake from the oven and allow it to cool for 10 minutes. Pour the vanilla cinnamon sauce on top. Serve warm as is or with berries and/or vanilla ice cream or whipping cream on the side.
Video
Notes
- The smaller the cake pan, the smaller the fruit should be cut. �
- Place the baking pan/ramekins on a baking sheet (in case liquid does spill out)
- For the glaze, make sure to cool the butter before mixing it with the egg and the sugar and cinnamon or the egg will cook.
- Spoon and level the dry ingredients.
- If you don’t have evaporated milk, use whole milk.
- If you don’t have heavy cream, use whole milk.
- Make sure to cool the coconut oil before adding it to the milk mixture.