Description
This Slow Cooker Caramel Apple Pudding Cake is a warm, comforting dessert perfect for fall or any time you crave a sweet treat. Made with wholesome whole wheat flour, cinnamon-spiced apples, and a luscious caramel sauce that forms as it cooks, this pudding cake is irresistibly moist and bursting with flavor. The slow cooker does all the work, making it easy to prepare and perfect for a cozy gathering.
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)
Caramel 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. This ensures your pudding cake comes out easily after cooking.
- Mix Dry Ingredients: In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, salt, and cinnamon until evenly mixed.
- Add Wet Ingredients and Apples: Stir in the buttermilk, canola oil, and vanilla extract into the dry mixture until smooth and thick. Fold in the peeled and diced apples thoroughly, then spread the batter evenly in the bottom of the slow cooker.
- Prepare Caramel Topping: In a small bowl, whisk together 1 cup brown sugar and corn starch until well combined. Sprinkle this mixture evenly over the cake batter in the slow cooker.
- Add Butter and Hot Water: Melt the butter into the hot water, then carefully pour this liquid over the brown sugar mixture in the slow cooker. Do not stir.
- Cook the Cake: Cover the slow cooker and cook on high for 2.5 to 3 hours. The top will be set but moist, and the sauce will initially be thin.
- Set the Sauce: For a thicker caramel sauce, allow the pudding cake to sit for 10 to 20 minutes after cooking before serving. This lets the sauce thicken and deepen in flavor.
Notes
- This pudding cake is incredibly simple and requires minimal preparation, making it perfect for busy days or when you want a comforting dessert without fuss.
- The recipe is very adaptable—you can use all-purpose flour instead of whole wheat flour if preferred.
- The caramel sauce forms naturally in the slow cooker, so no additional steps are needed to make the sauce separately.
- Allowing the pudding to rest after cooking helps the caramel sauce thicken to a delightful consistency.
- For best results, use baking apples like Granny Smith or Honeycrisp for a good balance of sweetness and tartness.
Nutrition
- Serving Size: 1 serving
- Calories: 405 kcal
- Sugar: 63 g
- Sodium: 174 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 79 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 12 mg
