Slow Cooker Caramel Apple Pudding Cake
This Slow Cooker Caramel Apple Pudding Cake is SO simple, loaded with apples and makes its own hot caramel sauce as it cooks. Our new favorite dessert!
Servings 6 servings
- 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
- 2 large baking apples peeled and diced
- 1 cup brown sugar about 200g
- 2 teaspoons corn starch
- 2 tablespoons butter
- 1 1/2 cups hot water
Lightly grease a 3-4 quart slow cooker (mine is a 2.5qt casserole slow cooker, so it has a wider base).
In a large bowl, stir together flour, ¾ cup brown sugar, baking powder, salt and cinnamon until combined.
Stir in buttermilk, oil, and vanilla until smooth (will be thick). Stir in apples and spread in the bottom of the slow cooker.
For the sauce, whisk together 1 cup brown sugar and corn starch until combined. Sprinkle over cake batter and spread evenly.
Melt butter in hot water and pour over brown sugar in slow cooker. Cover and cook on high for 2.5-3 hours until cake is set (will be moist) on top. Sauce will be thin at first -- for a thicker sauce, let sit for 10-20 minutes before serving.
Calories: 405kcal | Carbohydrates: 79g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 174mg | Potassium: 319mg | Fiber: 2g | Sugar: 63g | Vitamin A: 150IU | Calcium: 146mg | Iron: 1.3mg