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Swedish Apple Pudding


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  • 1/2 c. butter, softened
  • 1 c. sugar
  • 1 c. brown sugar
  • 1 egg
  • 1 c. sour cream (I have used plain yogurt)
  • 2 c. flour
  • 2 t. soda
  • 2 t. cinnamon
  • 1/2 t. salt
  • 4 c. apples, finely chopped
  • 1/2 c. pecans (optional)



Step 1

Preheat oven to 350.

Cream together thoroughly the butter, sugars and egg. Mix in sour cream. Sift in dry ingredients and stir in apples. Spread in 2 square pans or 1 9x13 pan. Top with nuts, if using. Bake for 35-40 min.

Let cool; top with warm caramel sauce (recipe follows).

Caramel Sauce

1/2 c. butter
1/2 c. cream or evaporated milk
1 c. brown sugar
1 t. vanilla

Cook butter, cream and brown sugar until boils and thickens (may take up to 20 minutes, I cooked to soft ball stage on candy thermometer), stirring occasionally. Remove from heat and stir in vanilla. Pour warm sauce over cake(s).

*Note: Cake is good with just white sugar and not brown, to make it "healthier." If both sugars are used it is a more pudding like consistency...the one I sent to Ziggity had only white sugar and I left the brown out.

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