Apple and Almond Pudding Cake

This original recipe came from my, River Cottage Everyday cookbook, I did amend the recipe to better suit my ingredients and taste.

Peel and chop 4 apples into about 1 inch cubes. I used Braeburn apples, and they were wonderful.

Melt 3 tablespoons of butter in a large frying pan.

Sprinkle 2 tablespoons of sugar over the melted butter and layer the apple pieces on top.

Sprinkle a bit of cinnamon on the apples if you like.

Toss the apples in the butter and cook over low heat for about 10 minutes, or until the butter and sugar start to caramelize.

While the apples are cooking, line a spring-form pan with parchment and butter.  A deep dish pie pan will work just as well, so don’t run out and buy a spring-form if you don’t already have one.

Blitz 1/2 cup of almonds in a food processor.

In a mixing bowl beat 1~1/2 sticks of unsalted room temperature butter until light and fluffy.

Next add 2/3 of a cup of sugar, 2 eggs and 1 teaspoon of real vanilla extract.

Mix all the wet ingredients until well incorporated.

Add the ground almonds and mix only until incorporated.

Gently fold in 1/2 cup of sifted self-rising flour.

Spread the thick batter out into the pan.

Pour the apple and all the pan juice over the batter.

Run into a preheated oven at 325′ for 45 minutes or until a knife inserted in the center comes out clean.

It has the most amazing crust.

Enjoy!

the wanna be country girl – Caroline

 

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16 Responses to Apple and Almond Pudding Cake

  1. Val says:

    Can you use cake flour?

    The Wanna Be Country Girl Reply:

    That’s a good question Val. I’ve never made this dish with cake-flour, but I don’t know why it wouldn’t work. I use unbleached all-purpose flour in all most all of my cooking, unless I use whole wheat. Cake flour is bleached and super fine ground so it absorbs fats much more easily than all-purpose flour. Give it a try and let me know how it turns out. Even better, make one with all-purpose and one with cake flour and have a taste test. I love an experiment, and going into the weekend, you can’t have enough apple/almond pudding cake :) I’d love to hear the results!
    ~Caroline

  2. Hi! I made this, once yesterday and once today. The first time, I used All Purpose flour instead of Self Rising by mistake and in the garbage it went. Today, I used all the right ingredients and it looks good but it doesn’t look at all like yours. I would love to send you a snapshot so that you can maybe enlighten me. I must have done something wrong… although, I’m telling you, I followed your steps religiously. I am tempted to break off a piece to taste it, but t’s for a teacher appreciation week gift and I can’t break off a piece :(

    The Wanna Be Country Girl Reply:

    What does it look like? Did it not rise enough? Could it have been an altitude issue? Sometimes you just never know with baking. Feel free to send me a photo and I’ll try to help figure out what the issue is. twbcountrygirl@att.net
    ~Caroline

  3. Michelle Mallet says:

    Hi I live outside of North America (posted to the middle east) and our butter doesn’t come in “sticks”. Could you tell me what that might be in cups?

    Thanks

    The Wanna Be Country Girl Reply:

    Hi Michelle,
    Sorry about that, I should have been clearer. A *stick* is 1/4 of a pound or 1/2 cup. Hope that helps and happy baking. Let me know how it turns out.
    ~Caroline

  4. Jeri says:

    AMAZING recipe!!!! THANK YOU!!! I got this from a Welcome Home post on my Facebook. YUM!!! My mouth is watering just thinking about it. I’ll be cooking it tomorrow! :D

    The Wanna Be Country Girl Reply:

    Yay Jeri!! Let me know how it turns out :) Oh, and by the way, it’s great with peaches too.
    ~Caroline

  5. DoniBrat54 says:

    Regarding the Apple and Almond Pudding Cake, is this something that could be doubled??? If so how would I go about adjusting the baking time?????
    Thank you,
    DoniBrat54

    The Wanna Be Country Girl Reply:

    I think of this recipe almost like a cobbler. You could easily double, but instead of using the springform, I’d use a larger shallow dish and you could stick to just about the same baking time. You’ll still get that great crust, only more of it! Let me know how it turns out. Oh, and fyi, it works great with plums, cherries or peaches too.
    Enjoy,
    ~Caroline

  6. Traci says:

    According to the ‘butter converter’ website I use, 1 1/2 sticks of butter equals 170g. Is that correct?
    Traci recently posted..Prosciutto, Fig and Sage pizza with Creme FraicheMy Profile

    The Wanna Be Country Girl Reply:

    That sounds right, somewhere around 160g. Happy baking!
    ~Caroline

  7. Mary Miller says:

    Thanks for letting me get recipe. Looking forward to making it for my family

  8. Sherri says:

    This looks amazing! I can’t wait to try it :) Thanks for sharing!

  9. Brenda says:

    This looks delicious. I’ll be trying it soon. You were referred by Marty at Welcome Home. She has good taste.

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