Virginia Apple Pudding (cake)

from ButterYum
serves 8


  • 2 cups peeled and chopped baking apples (ones that don't give off too much juice - Galas are perfect)
  • 1 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 8 tablespoons unsalted butter, melted
  • 1 cup milk
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 375F. 
  2. In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, about 5 minutes. 
  3. In a mixing bowl, combine flour, sugar, baking powder and salt. 
  4. Add melted butter, milk, and vanilla extract; stir until smooth. 
  5. Pour into 9-inch deep-dish pie plate.  Sprinkle apples on top of batter. 
  6. Bake in the lower third of a preheated oven for 30-40 minutes, or until it tests done. 
  7. Cool completely before serving direct from the baking dish.


  • Recipe can be doubled and baked in a 9x13 casserole dish. 
  • Use apples that hold their shape well and don't exude too much moisture during baking, such as Galas. 
  • This cake is best eaten within 24 hours because the high sugar content will absorb moisture from the air, causing the cake to get soggy over time. 
  • For a rustic presentation, I've successfully baked this recipe in a slightly preheated cast iron skillet.

adapted from