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Slow Cooker Caramel Apple Pudding Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 90 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 45 minutes
  • Total Time: 3 hours
  • Yield: 6 servings
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Slow Cooker Caramel Apple Pudding Cake is a warm, comforting dessert perfect for cozy evenings. Made with wholesome whole wheat flour, diced baking apples, and a luscious caramel sauce, it requires minimal effort and cooks slowly to develop rich flavors and a moist, tender texture. The cake batter is topped with a sweet brown sugar mixture and finished with a buttery caramel sauce that thickens beautifully as it rests after cooking.

Ingredients

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 & Caramel Sauce

  • 1 cup brown sugar (about 200g)
  • 1 tablespoon corn starch
  • 2 tablespoons butter
  • 1 cup hot water

Instructions

  1. Prepare slow cooker: Lightly grease a 3-4 quart slow cooker to prevent sticking and ensure easy removal of the cake once done.
  2. Make cake batter: In a large bowl, mix whole wheat flour, 3/4 cup brown sugar, baking powder, salt, and cinnamon until well combined. Add buttermilk, canola oil, and vanilla extract, stirring gently until smooth and thick. Fold in the peeled and diced apples, then spread the batter evenly at the bottom of the slow cooker.
  3. 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.
  4. Add caramel sauce: Melt butter into the hot water until fully combined. Carefully pour this buttered water mixture over the brown sugar topping in the slow cooker. Do not stir to keep the layers distinct.
  5. Cook: Cover the slow cooker with its lid and cook on the high heat setting for 2.5 to 3 hours, or until the cake is set and the topping appears moist. The sauce will be thin at first but will thicken if you let the cake rest for 10 to 20 minutes after cooking.
  6. Serve: Scoop portions onto plates or bowls, ensuring to drizzle some of the rich caramel sauce with each serving. Best enjoyed warm for optimal flavor and texture.

Notes

  • Use baking apples such as Granny Smith or Honeycrisp for a balance of tartness and sweetness.
  • Letting the cake rest after cooking allows the caramel sauce to thicken and enhances the flavor.
  • You can substitute buttermilk with regular milk plus 1 teaspoon of vinegar or lemon juice.
  • Make sure not to stir after pouring the caramel sauce to maintain the distinct layers.
  • Slow cookers vary; begin checking the cake at 2.5 hours to avoid overcooking.

Find it online: https://slsrecipes.com/slow-cooker-caramel-apple-pudding-cake-recipe/