This Apple Vanilla Pudding Cake combines the richness of creamy vanilla pudding with the comforting sweetness of apples, nestled in a moist and fluffy cake. Perfect for any occasion, it’s a treat that delights with every bite.
Preparation Time:
- Total Preparation Time: 20 minutes
- Baking Time: 40-45 minutes
- Cooling Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8-10
Ingredients:
For the Pudding:
- 1 large egg
- 50g (1/4 cup) granulated sugar
- 10g (1 tablespoon) vanilla sugar
- 15g (2 tablespoons) cornstarch
- 250ml (1 cup) milk
For the Cake:
- 2 large eggs
- 100g (1/2 cup) granulated sugar
- A pinch of salt
- 1 teaspoon vanilla essence
- 100ml (1/2 cup) milk, at room temperature
- 50ml (1/4 cup) vegetable oil
- 220g (1 3/4 cups) all-purpose flour
- 1 teaspoon baking powder
- 1 apple, peeled, cored, and sliced
For Baking and Topping:
- 27 x 18 cm (10 x 7 inch) baking mold, lined with baking paper
- Powdered sugar for dusting
Directions:
1. Prepare the Pudding
- In a saucepan, whisk together 1 large egg, 50g sugar, 10g vanilla sugar, and 15g cornstarch.
- Gradually add 250ml milk while whisking continuously to prevent lumps.
- Cook over low heat, stirring constantly, until the mixture thickens.
- Remove from heat and let it cool to room temperature.
2. Prepare the Cake Batter
- Preheat your oven to 170°C (340°F).
- In a mixing bowl, beat 2 large eggs, 100g sugar, a pinch of salt, and 1 teaspoon vanilla essence until fluffy and light in color, about 3-4 minutes.
- Add 100ml milk and 50ml vegetable oil, and mix until combined.
- Sift together 220g flour and 1 teaspoon baking powder, then gradually fold into the egg mixture until just combined.
3. Assemble and Bake the Cake
- Line a 27 x 18 cm baking mold with baking paper.
- Pour half of the cake batter into the prepared pan.
- Place the cooled pudding into a piping bag and pipe it evenly over the batter in the pan.
- Arrange the sliced apple over the pudding layer.
- Pour the remaining cake batter over the apples.
- Bake in the preheated oven at 170°C (340°F) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Finishing Touch
- Once cooled, dust the cake with powdered sugar before serving.
Serving Suggestions:
- With Ice Cream: Serve the cake warm with a scoop of vanilla ice cream.
- With Beverages: Enjoy a slice with a cup of tea or coffee for a delightful afternoon treat.
Cooking Tips:
- Cool the Pudding: Ensure the pudding has cooled to room temperature before piping it over the cake batter to prevent melting.
- Thin Apple Slices: Slice the apple thinly for even baking and distribution throughout the cake.
Nutritional Benefits:
- Apples: Provide fiber, vitamins, and antioxidants.
- Eggs: Rich in protein and essential vitamins.
- Milk: Offers calcium and vitamin D.
Dietary Information:
- Contains Dairy and Eggs: Not suitable for those with dairy or egg allergies.
Nutritional Facts (Per Serving):
- Calories: 250 kcal
- Protein: 5g
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 2g
- Sugars: 20g
Storage:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, keep refrigerated for up to a week.
Why You’ll Love This Recipe:
- Flavorful Combination: The vanilla pudding complements the fresh apples for a delightful taste experience.
- Moist and Fluffy Texture: The pudding layer keeps the cake moist and tender.
- Easy to Make: Simple ingredients and clear instructions make this recipe accessible to all.
Conclusion: Indulge in the delightful blend of flavors and textures in this Apple Vanilla Pudding Cake. Whether shared at gatherings or enjoyed at home, it promises to satisfy your sweet cravings with every slice. Bon appétit!
Frequently Asked Questions:
- Can I use a different type of fruit instead of apples?
- Yes, pears or peaches can be used as a substitute for apples in this recipe.
- Can I make this cake ahead of time?
- Yes, you can bake the cake a day in advance. Store it in the refrigerator and dust with powdered sugar before serving.
- Is it necessary to line the baking mold with baking paper?
- Lining the mold with baking paper ensures easy removal and prevents sticking.
- Can I use store-bought pudding instead of making it from scratch?
- Yes, you can use store-bought vanilla pudding if you’re short on time.
- What type of apple works best for this recipe?
- Tart apples like Granny Smith or sweet apples like Honeycrisp work well in this recipe.
- Can I add cinnamon to the cake batter?
- Yes, adding a teaspoon of cinnamon to the cake batter can enhance the flavor.
- How can I make this cake gluten-free?
- Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
- How should I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to a week.
- Can I freeze the cake?
- The cake can be frozen for up to 3 months. Thaw in the refrigerator before serving.
- Can I reduce the sugar in the recipe?
- Yes, you can reduce the sugar by 20-30g without significantly altering the taste.