Description
This Slow Cooker Caramel Apple Pudding Cake is a comforting dessert that combines tender, spiced apple cake with a luscious caramel sauce. Made easily in a slow cooker, this recipe results in a moist, flavorful pudding-perfect cake that’s ideal for cozy gatherings or a delightful treat on chilly days.
Ingredients
Scale
Cake Batter
- 1 cup whole wheat flour (or all-purpose flour) (about 125g)
- 3/4 cup brown sugar (about 150g)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup buttermilk (or regular milk)
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 large baking apples, peeled and diced
Topping and Sauce
- 1 cup brown sugar (about 200g)
- 1 tablespoon corn starch
- 2 tablespoons butter
- 1 cup hot water
Instructions
- Prepare slow cooker. Lightly grease a 3-4 quart slow cooker to prevent sticking, which will help with easy removal and clean-up later.
- Make cake batter. In a large bowl, combine the whole wheat flour, 3/4 cup brown sugar, baking powder, salt, and cinnamon. Stir until all dry ingredients are well mixed. Then add the buttermilk, canola oil, and vanilla extract. Stir gently until smooth; the batter will be thick. Fold in the peeled and diced apples, then spread the batter evenly across the bottom of the slow cooker.
- Prepare the topping. In a small bowl, whisk together 1 cup brown sugar and the corn starch until well combined. Sprinkle this sugar mixture evenly over the cake batter layer inside the slow cooker.
- Add caramel sauce. Melt the butter in the hot water until fully combined. Pour this mixture carefully over the brown sugar topping in the slow cooker. Do not stir.
- Cook. Cover the slow cooker with its lid and cook on high heat setting for 2.5 to 3 hours, or until the cake is set and the top is moist. Initially, the sauce will be thin at the bottom; allowing the cake to sit for 10 to 20 minutes after cooking will thicken the caramel sauce.
- Serve. Scoop portions onto plates or bowls, making sure to gather some of the luscious caramel sauce with each serving. Enjoy warm for the best flavor and texture.
Notes
- You can substitute all-purpose flour in place of whole wheat flour if preferred.
- Using baking apples like Granny Smith or Honeycrisp gives a nice balance of tartness and sweetness.
- Letting the pudding rest after cooking allows the caramel sauce to thicken properly.
- This dessert is best served warm but can be reheated gently.
- To make the recipe dairy-free, substitute the buttermilk and butter with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
