Apple Pudding Cake

Boxed Macouns, Cold Spring Orchard, Belchertown, Massachusetts. (Russell Steven Powell)

LAST WEEK we posted a recipe for the air fryer, Air Fried Apple Turnovers. Sticking with the theme of unusual ways to cook apples, we had planned to include a recipe for the slow cooker as well. But the one we made, a cake with cranberries, was a little too dry and lacked flavor.

This week we found an apple recipe for the slow cooker which is quite flavorful and moist. Apple Pudding Cake is delicious and easy to prepare. With its juiciness and distinctive apple flavor, McIntosh is particularly well-suited for the cake, but any New England apple variety will do.

We enjoyed Apple Pudding Cake plain and it was plenty sweet, but when we take some to a neighbor’s birthday party tonight, we’ll bring along some whipped cream to serve on top.

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TALKIN’ APPLES. Russell Steven Powell, author of America’s Apple and Apples of New England and executive director of the New England Apple Association, was recently interviewed by Mat Schaffer, host of the “Sports Hub Grub,” a weekly podcast exploring restaurants, cooking, and other culinary delights on WBZ-FM radio 98.5, “The Sports Hub.”

Schaffer and Powell covered a range of subjects during the half-hour interview, from heirlooms to favorite apples, Johnny Appleseed to grafting. Here is the link:

Apples with Russell Powell

Powell will give a talk about the history of apple growing in New England, with sampling of several varieties, Wednesday, November 20, at 1 p.m., 300 North Main Street, Florence, Massachusetts, as part of Look Park’s “Afternoon Tea” series. 

Tickets are $10 and must be purchased in advance; also available online at

Apple Pudding Cake in slow cooker. (Russell Steven Powell)

Apple Pudding Cake

An outstanding recipe for the slow cooker.

1 c all-purpose flour

1 c white whole-wheat flour

1/3 c sugar

3 t baking powder

1 t salt

1/4 t. cinnamon

1/2 c butter, cut into small chunks

1 c milk


3 medium-size McIntosh or other New England apples, cored and chopped


1-1/2 c apple cider

1/3 c honey

2 T butter, melted

1 T lemon juice

1 t cinnamon

Grease slow cooker.

In a large bowl, combine flours, sugar, baking powder, salt, and 1/4 t cinnamon. Cut in butter with a pastry knife until mixture resembles coarse crumbs. Stir in milk until moist, then pour batter into slow cooker.

Spread apples over batter.

In the same bowl, mix cider, honey, butter, lemon juice, and 1 t cinnamon. Pour over apples. Do not stir.

Cover and cook on high 2-1/2 to 3 hours, or until apples are soft.

Serve warm with whipped cream (optional).

Adapted from



  • Mel

    I’m going to try this. Could you check the amount of butter though? I think it’s a half cup not 12/2s… 🙂