German Apple Pudding Cake

How does it go? “An apple a day, keeps the doctor away?” Was there anything said about whether or not added sugar was okay? Since I haven’t heard anything, then this recipe just might be what the doctor ordered. Dr. Milk & Honey Mommy has a nice ring to it. That’s it. It just sounds good. I’m not opening my shingle, so don’t sue me for anything else you read in this post or any other post on this blog for that matter!

an apple a day

My kids are some apple eatin’ people. Thank goodness, I do not need to add any sugar to make the apples more appetizing to them. They pretty much like any variety of apples, but we tend to lean towards Fuji’s and Granny Smiths. That is probably because those are what I mostly buy and a Granny Smith is the only apple I can eat without a spoon full of sugar. I need my apples to be hard and crisp when fresh, like a Granny Smith are and there is something about its tart flavor I absolutely love. Any other apple needs to be cooked or heavily seasoned before I can eat it. How about you? Do you have a favorite apple?

I found this recipe in a magazine for seniors which is part of a series of monthly magazines published by Lifeway. Again, I found a recipe where I least expected to find one; in something other than a recipe book. I can tell you a few times that has happened to me like here and when I was waiting for my children at the dentist, I didn’t hesitate to ask the nurse to copy this recipe for me. The picture did it for me (pictures always work) and after holding onto it for nearly one year, I finally decided to make it and yes, I have already made it a few times.

german apple pudding cake

It is a cross between a light and airy cake in look, but sturdy enough to not float away. I am not really sure how to explain it other than it’s good, so I guess you will just have to make it and try it for yourself.

Before you start, pre-heat your oven to 350 degrees.

chopped apples

If you have read my blog for a while, then you know that I have to get all chopping and zesting out of the way first. I love to be able to toss in the ingredient when it is called for in the recipe rather than stopping and then having to chop, etc.

The first time I made this recipe (shown in this post), I used bigger chunks because the recipe called for slices. Well, I had a few complaints from one short person (think ‘Iron Chef America’ judge) and I was compelled to correct the error of my ways. I will admit that I like the smaller chunks – almost diced – too.

unbleached flour for baking

Next comes the flour. I use unbleached flour for the majority of my cooking and baking.

cooking with soy milk

Add your milk. I used soy milk in this mixture.

Add your egg. This recipe is really quick as you can see we are almost through all of the ingredients.

addicted to sugar

Add the sugar. I just can’t seem to get away from this stuff. There is no guilt here; I’m just making an observation. It sure does make things taste good.

saved by baking powder

The baking powder comes next. Baking powder has become my best friend since I learned that adding one more teaspoon to my pancakes makes them perfect and fluffy.

cake batter

It looks a little thick, but actually mixes quite easily.

mixing in chopped apples

Add the apples into the batter and mix well until apples are completely covered.

german apple pudding cake ready to bake

Pour the batter into a baking dish.

sprinkle cinnamon

Sprinkle the cinnamon over the top of the cake and then it is ready for the oven.

baked german apple pudding cake

After it cools, then it is ready for eating. If you can wait one minute, then you might want to top it with some whip cream. It really is not necessary because it taste fine on its own.

delicious german apple pudding cake

Hey, I’ve got at least one minute to wait for whip cream.

1 cup flour
1/2 cup milk
1 egg
2/3 cup sugar
  2 teaspoons baking powder
two sliced apples


1. Pre-heat oven to 350 degrees.
2. Chop or dice apples to your preferred size.
3. Add the flour in a medium sized bowl.
4. Add milk to flour.
5. Add egg.
6. Add sugar.
7. Add baking powder and mix all ingredients together well.
8. Add chopped/diced apples into the batter and mix well to cover all of the apples.
9. Pour batter into a greased baking dish.
10. Sprinkled desired amount of cinnamon onto batter and bake.
11. Let cool and slice when ready to eat.
Optional and tasty: top with whip cream


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4 Responses to “German Apple Pudding Cake”

  • Comment from Misty

    I am soooo making this. I kinda reminds me of what I did with but instead of apples I used pumpkin and instead of soy milk I used cider. The rest was the same. I’m going to try yours next. That looks great!


    …very interesting combination. How did the cider and pumpkin combination turn out? Was it really sweet? Let me know what you think after making this one.

  • Comment from Rana

    That looks really, really good. I was going to make this, but since I see that my sister is I’m just going to let her make it and I’ll come over and taste test hers. :P

    Glad to see you back in blog land again!


    It is really, really good w/or w/o whip cream. I like that idea about being a taste tester.

    Thanks! It feels good to be writing again. We’ll see how long it lasts :-).

  • Comment from Brenda

    So simple but I bets its delicious!

    “Simple and delicious” is just how I like it. It gets me in and out of the kitchen fast!

  • Comment from Keya

    I must make this, do you think it can be done with other types of apples too?


    I’m sure any apple type would do. I used Granny Smith apples because those are the ones I love the best BUT after the kids and I did a study on apples this past week, I found two other apples I totally love and they’re both red! They are Braeburns and Honey Crisp. Even though both are delicious, I am going to try the Honey Crisp.

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