Baked Apple and Pear Pudding Cake
Moist pudding cake loaded with apples, pears, raisins and almonds, with a cinnamon butter crunchy glaze, and topped with a smooth vanilla cinnamon sauce.
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.
