CAROLYN'S APPLE PUDDING CAKE
Is there anything nicer than the smell of apples and cinnamon? This is such a comforting dessert. Easy to make and low in fat too. You probably already have everything at hand. A good friend gave this to me many moons ago. I believe she got it from a women's group in Meaford Ontario. This is also terrific baked in individual ramekins or onion soup bowls. For a change of pace, try adding raisins or whole cranberries to the apples prior to pouring on the batter.
Provided by Diana 2
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350*.
- Slice apples, with or without the peel, to fill a casserole dish.
- Sprinkle with brown sugar, cinnamon and water.
- In a medium bowl, mix flour, white sugar, baking soda, baking powder and salt. Set aside.
- In a small bowl or shaker, combine vanilla, egg, melted shortening and milk.
- Add to the flour mixture and beat until smooth, then pour over the apples.
- If desired, sprinkle with sugar cinnamon.
- Bake for 1 hour or until golden.
- Serve warm with a dollop of whipped cream.
Nutrition Facts : Calories 366, Fat 4.5, SaturatedFat 1.6, Cholesterol 57.1, Sodium 336.5, Carbohydrate 77.3, Fiber 4.5, Sugar 46.3, Protein 6.2
DORSET APPLE TRAYBAKE
Simple-to-make apple cake that can be cut into bars or squares for a teatime treat
Provided by Lesley Waters
Categories Afternoon tea, Snack, Treat
Time 1h10m
Yield Cuts into 16 pieces
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a rectangular baking tin (approx 27 x 20cm) with baking parchment. Peel, core and thinly slice the apples, then squeeze over the lemon juice. Set aside.
- Put the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the demerara sugar.
- Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of the tin and remove the paper. Cut into bars or squares.
Nutrition Facts : Calories 285 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
APPLE PUDDING CAKE
Make and share this Apple Pudding Cake recipe from Food.com.
Provided by icynorth
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the cake : Mix the sugar, eggs, butter, salt and milk together.
- Sift the flour and gradually add to the wet ingredients.
- Pour batter into prepared square casserole dish and arrange the apples on top.
- Bake in preheated oven at 350F for 40-45 minutes or until browned and toothpick inserted in center comes out clean.
- Prepare the sauce while the cake is baking :.
- Combine all the ingredients for the sauce and bring to a boil, stirring continually until sugar is dissolved.
- Remove from heat and pour over hot cake as soon as it comes out of the oven.
- Allow time for the liquid to be absorbed.
- Serve with cream or ice cream.
TRADITIONAL ENGLISH APPLE TRAYBAKE - APPLE PUDDING CAKE
A simple and easy to whip up apple sponge cake; baked in a tray for easy serving - cut into bars or squares for picnics, school or office lunch boxes & for tea time treats! It is DIVINE served hot with cream,custard or ice cream for a great Autumn/Fall pudding. This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are English cooking apples - in the absence of these, any tart or sharp "Appley" flavoured or regional "cooking" apples will do.
Provided by French Tart
Categories Dessert
Time 1h10m
Yield 16 Slices, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C/360°F or Gas mark 4.
- Grease & line a rectangular baking tray - approx 9" x 7" or 27 cms x 20 cms.
- Peel, core & thinly slice apples; squeeze the lemon juice over them to stop them discolouring and set them to one side.
- Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it's easier.
- Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.
- Repeat the layer with the remaining half of cake/pudding mixture & apples - the apples should be arranged over the top of the cake/pudding mixture.
- Sprinkle over with the demerara sugar.
- Bake for 45-50 minutes until golden brown, well risen & springy to the touch.
- Leave to cool slightly for 10 minutes & then cut into squares or bars.
- Wait until the cake has completely cooled before removing the cake & the baking paper from the tin - store in an airtight tin or container.
- If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream.
- It can also be microwaved too, for a future hot pudding!
Nutrition Facts : Calories 293.5, Fat 13, SaturatedFat 7.7, Cholesterol 83.3, Sodium 145.3, Carbohydrate 40.8, Fiber 1.3, Sugar 22.5, Protein 4.1
BAKED APPLE PUDDING
Another delicious recipe by Lucy Waverman, Food and Drink! Steamed puddings have fallen out of fashion but try this oven-baked pudding - a light, apple-based dessert that will be enjoyed by young and old as a grand finale to Christmas dinner, or any dinner for that matter. With it, you can serve a caramel sauce and a crème anglaise or just plain old-fashioned ice cream.
Provided by Leslie
Categories Dessert
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C). Butter a stainless steel or ovenproof china bowl about 6 cups (1.5 L) in size.
- Combine sugar and water in heavy pot on medium heat. Heat until sugar has melted, bring to a boil and boil for 5 to 7 minutes or until caramel turns a golden colour. Pour into prepared bowl, swirling to coat. Reserve.
- Cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time. Stir in cranberries, pecans, apples, orange zest and juice and apple cider.
- In a separate bowl, combine flour, breadcrumbs, salt and cinnamon. Stir half of flour mixture into apple mixture until well blended then blend in remaining mixture.
- Turn into the prepared bowl and cover with foil. Place in roasting pan. Pour hot water reaching halfway up sides of the bowl. Bake in centre of oven for 45 minutes. Remove foil and bake another 45 minutes or until a cake tester comes out clean. Let cool slightly and turn out onto a serving plate. Serve warm or cold.
Nutrition Facts : Calories 547.3, Fat 25.9, SaturatedFat 11.4, Cholesterol 133.7, Sodium 403.9, Carbohydrate 73.4, Fiber 5.5, Sugar 43.2, Protein 8.8
AUTUMN PEAR / APPLE PUDDING CAKE
This is an easy and popular reciepe, unique if you make it with pears. My family gobbles it up in less time than it takes to make. Great recipe to take to a covered dish gathering.
Provided by Pa. Hiker
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Choose pears or apples, if you pick pears use the ginger, for apples use the cinnamon.
- There are two parts to this recipe, the cake and the topping.
- To make the cake: Lightly grease an 8-inch square or 9-inch round pan.
- Place the fruit in the pan, and sprinkle it with the lemon juice.
- In a medium-sized bowl, cream together the butter, sugar, baking powder, spice, and salt till smooth.
- Beat in the egg, then add the flour alternately with the milk (1/2 cup flour, the milk, remaining 1/2 cup flour), beating after each addition.
- Spoon the batter over the fruit in the pan, spreading it to mostly cover.
- To make the topping: Whisk together the sugar, cornstarch, salt, and spice.
- Sprinkle this mixture over the batter, then carefully pour the hot water over all.
- It will puddle on top; that's OK.
- Bake the cake in a preheated 375°F oven for about 60 minutes, until it's nicely browned on the top.
- Remove it from the oven, and serve warm with vanilla ice cream or whipped cream.
- Yield: 8 to 9 servings.
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