Desserts Archives - Noble Pig

Puff Pastry Apple Tart

Cathy Pollak — Sun, 27 Sep 2026 17:52:39 +0000

This puff pastry apple tart has thinly sliced apples arranged over flaky pastry and brushed with brown sugar butter before baking. Granny Smith and Dazzle apples give each slice a mix of tart and sweet apple flavor under a golden pastry border.

Apple Tart with Puff Pastry, Brown Sugar Butter and Cinnamon

I wanted to make an apple tart without dumping a bunch of sugar into it. I was going to eat it with vanilla ice cream, because that’s a given, so I wanted to see how much of the sweetness could come from choosing the right apples. Something like this always feels reasonable to me until I’m eight tarts in, knowing I had taken things too far. Again.

I tried different combinations of Granny Smith, Dazzle, Honeycrisp, Cosmic Crisp and Fuji. I kept changing the apples, trying another piece, and figuring out which combo tasted good with hardly any sugar added. I wanted tartness in there, especially with the ice cream, but I didn’t want a bite that made me wish I’d added more brown sugar before it went into the oven.

Granny Smith and Dazzle ended up being the best combination. There are only two tablespoons of brown sugar on the whole tart, and with the vanilla ice cream melting over a warm piece, I really don’t miss the rest. If you want the puff pastry border to have a sweet crunch, sprinkle some coarse sugar around the edge. It’s completely optional. After all the testing, I do feel like I’ve earned someone else making me dessert. That likely won’t happen, though.

The Decisions Behind This Recipe

After all the changing of the apples, Granny Smith and Dazzle were the combination I liked best for this puff pastry tart. Granny Smith remains the formidable tartness queen, while Dazzle gave me the sweetness I was looking for. Together they let me use only two tablespoons of brown sugar in the butter glaze. Alternating the slices gave me some of each apple across the tart.
I kept the peels on. They soften when the apples are sliced this thin, and the strips of green and red make the rows much more handsome once they’re arranged.
At about ⅛ inch thick, the apples can go onto the pastry raw and become tender while they bake. Slice thickness is important because if the apples are much thicker, the puff pastry can be finished before the apples are soft enough.
The sliced apples get tossed with cinnamon, salt and lemon juice before they’re arranged. Then the melted butter and brown sugar go over the top. With only two tablespoons of brown sugar, mixing it with the butter separately means I can spread it across the apples instead of leaving half of it in the bowl.
A shallow score around the outside makes the pastry border, while a few fork holes keep the center flatter under the fruit. Leave the border alone so it can puff up. It’s an easy way to get two different results from the same sheet of puff pastry.
I arranged the apples in three slightly overlapping rows and stopped there. It was tempting to keep adding slices because they look good going on, but when I tried that, the extra apples added more weight and juice. I only needed to do that once. Three rows add enough apple without losing the puff pastry on the bottom.

Ingredients

Puff pastry – One frozen sheet, thawed but still cold. Roll it out to about 10 x 12 inches so there’s enough room for three rows of apples without crowding them.
Granny Smith apple – The queen of the tarts. It stays firm during baking, and the green peel looks good next to the red Dazzle.
Dazzle apple – Sweeter than Granny Smith, crisp, and red-skinned. If you can’t find Dazzle, try Honeycrisp or Cosmic Crisp. I’d still keep Granny Smith for the tart half of the pair.
Ground cinnamon – I didn’t want to make the fruit taste like it had been dipped in apple pie spice, so ½ teaspoon was enough for me.
Salt – A small amount tossed with the apples. It keeps the cinnamon and brown sugar sharp in flavor.
Fresh lemon juice – Tossed with the sliced apples before they go onto the pastry. It adds acidity and slows down browning while you arrange the rows.
Unsalted butter – Melt it and stir it with the brown sugar so you can brush the mixture over the apples once they’re on the pastry.
Light brown sugar – Two tablespoons for the whole tart. That’s all it needed once I found apples with enough sweetness of their own. You guys are always asking me for dessert possibilities with less sugar, so this one’s for you. If you’re out, make a batch of my homemade brown sugar instead of running to the store.
Egg and water – Whisk them together and brush the exposed pastry border. That’s how you get the glossy, golden finish.
Coarse sugar – Totally optional, and only for the pastry border if you want sparkle and crunch there.
Vanilla ice cream, for serving – It isn’t baked into the tart, but please put a scoop on a warm piece. It also lets everyone decide how sweet they want dessert to be without adding more sugar to the tart itself.

How to Make Puff Pastry Apple Tart

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the pastry ready)
Heat the oven to 400°F and line a large baking sheet with parchment paper. Unfold the cold puff pastry right on the sheet and roll it to about 10 x 12 inches, smoothing the fold lines as you go. Lightly score a ¾-inch border around the outside without cutting through the pastry, then prick the center several times with a fork. Leave the border untouched with the fork so it can puff up around the apples.
Step Two (slice and season the apples)
Core the Granny Smith and Dazzle apples and slice them about ⅛ inch thick. Leave the peels on so the green and red edges show when the tart comes out of the oven. Put the slices in a bowl with the cinnamon, salt and lemon juice and toss them carefully so they’re coated without damaging the thin slices.
Step Three (arrange the apples)
Lay the apples inside the scored border in slightly overlapping rows, alternating Granny Smith and Dazzle as you go. Three rows give you enough apple across the tart without weighing down the pastry. Keep them in a single layer with some overlap instead of stacking slices wherever you find an opening.
Step Four (add the brown sugar butter)
Stir the melted butter and brown sugar together, then brush or spoon the mixture over the arranged apples. Try to get some across all the rows, right out to the ends. There isn’t a lot of it, which is the idea, but I do want it on the tart instead of left in the bowl.
Step Five (finish the border)
Whisk the egg and water together and brush the exposed pastry border, leaving the apples alone. Sprinkle coarse sugar over the border if you’re using it.
Step Six (bake the tart)
Bake for 22–26 minutes, until the border is puffed and deeply golden and the apples are tender and lightly caramelized. If the timer goes off and the pastry still looks pale, leave it in. Let the tart cool on the baking sheet for 5–10 minutes before slicing. In the meantime, get the vanilla ice cream out.

Recipe Tips

You’ll want to keep the puff pastry cold while you work. If it gets soft and floppy while you’re arranging the apples, put the whole baking sheet in the refrigerator for a few minutes before baking. You want it cold when it goes into the hot oven.
Don’t cut all the way through when you score the border. You’re making a shallow line, not cutting four strips off the sheet. Keep the fork holes inside that line too.
Assemble the tart on the parchment-lined baking sheet you’ll bake it on. Moving a sheet of pastry covered in neat rows of apples to another pan sounds like a good way to invent new profanity.
Serve it warm or at room temperature, but if it’s warm, get the vanilla ice cream on there while it can still melt over the apples. That’s part of the pleasure of making the tart in the first place.

Storage

Let the tart cool completely before you cover it. Trapping steam against puff pastry will soften it. Refrigerate leftovers in an airtight container for up to 3 days.
It’s good at room temperature, or you can warm a piece in a 350°F oven or air fryer until the pastry crisps up again. The microwave will heat it, but it’ll leave the pastry soft. Add the ice cream after reheating, obviously.

FAQs

What apples are best for a puff pastry apple tart?
I use Granny Smith and Dazzle together because I like having a tart apple and a sweeter one in each piece. If you can’t find Dazzle, use a crisp red apple such as Honeycrisp or Cosmic Crisp. I’d still keep the Granny Smith.
Do I need to cook the apples first?
No. Slice them about ⅛ inch thick and they’ll become tender while the pastry bakes. Cooking them first would give you another pan to wash and more apple juice to manage on top of the pastry.
Can I make the tart ahead of time?
I wouldn’t leave the sliced apples sitting on raw puff pastry for hours. You can keep the pastry thawed in the refrigerator and have the other ingredients ready, then slice the apples and assemble the tart shortly before baking. If you need the whole thing done ahead, bake it, refrigerate it once cool and reheat it before serving.
How do I keep the puff pastry from getting soggy?
Don’t let the assembled tart sit around before baking. The apples begin releasing juice once they’re sliced and seasoned, and I’d rather have that happen in the oven than on raw pastry. Bake the tart as soon as you finish assembling it.

From My Kitchen Notes

Small observations from the margins.

Edges can put on a show while the middle stays pale.
I can usually tell the difference between something that needs more time and something that gets worse the longer I wait.
If I have to add all the sweetness afterward, I probably chose badly at the start.
An attractive arrangement can survive right up until the first piece is taken out.
I’ve made the same thing seven more times after I knew what needed to change. Knowing better and doing better are separate skills.
I used to think two things belonged together only if neither one had to change. That would make for a very strange kitchen.
There’s no prize for getting something to the table if I don’t want a second piece.
Some combinations ask one half to make up for everything the other half lacks. I can taste that eventually.
I can leave room for something else without making myself less of the meal.
I have more patience for a difficult process than for a result I have to talk myself into loving.

When There’s More Puff Pastry In the Freezer

Strawberry Cream Cheese Danishes – Cream cheese, strawberry jam, flaky pastry.
Sausage, Egg, and Cheese Breakfast Pastries – Sausage, eggs, cheddar, flaky pastry.
Blackberry Puff Pastry Galette – Blackberries, buttery pastry, golden crust.
Carrot Tart with Pistachio Pesto and Ricotta – Rainbow carrots, ricotta, pistachio pesto.
Individual Puff Pastry Apple Tarts with Almond and Cinnamon – Apples, almond paste, cinnamon, puff pastry.

This post may contain affiliate links. Please read my disclosure policy.

Puff Pastry Apple Tart

This Puff Pastry Apple Tart has thinly sliced Granny Smith and Dazzle apples arranged over flaky puff pastry, then brushed with brown sugar butter and baked until the apples are tender and the pastry is deeply golden.

Course Dessert

Cuisine American

Keyword Apple Dessert, apple puff pastry tart, apple tart with puff pastry, easy apple tart, fresh apple tart, Granny Smoith apple tart, puff pastry apple tart, puff pastry dessert

Prep Time 15

Cook Time 22

Total Time 37

Servings

Calories 244kcal

Author Cathy Pollak

Equipment

large baking sheet Enough room for the puff pastry to be rolled into a 10 x 12-inch (25 x 30-cm) rectangle and expand during baking.
parchment paper Prevents sticking and makes it easier to remove individual slices from the baking sheet.
rolling pin Smooths the fold lines and rolls the puff pastry to the proper dimensions.
Knife Scores the pastry border without cutting all the way through and slices the apples thinly.
Cutting board A stable surface for coring and slicing the apples.
apple corer Removes the middle core of the apple.
mixing bowls (medium and small) Holds the sliced apples while they are coated with cinnamon, salt and lemon juice and used for mixing the melted butter and brown sugar.
pastry brush Makes it easier to distribute the brown sugar butter over the apples and egg wash over the pastry border.
fork Docks the center of the puff pastry so it doesn't rise as much beneath the apples.

Ingredients

1 sheet (245 g) frozen puff pastry thawed but still cold
1 medium Granny Smith apple
1 medium Dazzle apple (easy to find)
½ tsp (1.3 g) ground cinnamon
⅛ tsp (0.8 g) table salt
1 tsp (5 ml) fresh lemon juice
2 tbsps (28 g) unsalted butter melted
2 tbsps (25 g) packed light brown sugar
1 large egg
1 tsp (5 mL) water
1 tbsp (12 g) coarse sugar (optional)
vanilla ice cream for serving (optional)

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Unfold the cold puff pastry onto the prepared baking sheet. Gently roll into an approximately 10 x 12-inch (25 x 30-cm) rectangle, smoothing the fold lines as you roll.
1 sheet (245 g) frozen puff pastry
Using a sharp knife, lightly score a ¾-inch (2-cm) border around the pastry without cutting all the way through. Prick the center of the pastry several times with a fork, leaving the border untouched so it can rise during baking.
Core the apples and slice them evenly, about ⅛-inch (3-mm) thick. Leave the peels on to add color to the finished tart.
1 medium Granny Smith apple, 1 medium Dazzle apple
Place the sliced apples in a medium bowl. Add the cinnamon, salt and lemon juice and toss carefully until evenly coated.
½ tsp (1.3 g) ground cinnamon, ⅛ tsp (0.8 g) table salt, 1 tsp (5 ml) fresh lemon juice
Arrange the apple slices in slightly overlapping rows inside the scored border, alternating the Granny Smith and Dazzle slices. Keep the apples in a single layer with some overlap so they become tender during the short baking time and the pastry underneath can bake properly.
Stir together the melted butter and brown sugar in a small bowl until evenly mixed. Brush or spoon the brown sugar butter mixture over the apples.
2 tbsps (28 g) unsalted butter, 2 tbsps (25 g) packed light brown sugar
Whisk together the egg and water. Brush the egg wash over the exposed puff pastry border, then sprinkle with coarse sugar. The coarse sugar is completely optional, but is used to sweeten the pastry if you want to.
1 large egg, 1 tsp (5 mL) water, 1 tbsp (12 g) coarse sugar
Bake for 22–26 minutes, until the pastry border is puffed and golden and the apples are tender and lightly caramelized. Use the color of the pastry as a doneness cue rather than removing the tart while the pastry is still pale.
Cool on the baking sheet for 5–10 minutes before slicing and serving. Serve with vanilla ice cream if you want.
vanilla ice cream

Notes

Keep the puff pastry cold for the best rise.
Slice the apples about ⅛-inch thick so they become tender during baking.
Dazzle apples can be replaced with Honeycrisp, Pink Lady or another crisp red-skinned apple. But Dazzle gives the sweetest flavor.
Store leftovers refrigerated in an airtight container for up to 3 days. Reheat at 350°F in the oven or air fryer for the best pastry texture.
Optional coarse sugar is excluded from the nutritional calculation.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Puff Pastry Apple Tart? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Puff Pastry Apple Tart appeared first on Noble Pig.

Chinese Toffee Apples

Cathy Pollak — Sat, 26 Sep 2026 18:10:24 +0000

Chinese toffee apples are battered and fried twice before being coated in hot sesame caramel and dipped into ice water at the table. The cold water turns the caramel into a thin, brittle shell around the crisp fried coating and tart Granny Smith apple underneath.

Chinese Toffee Apples with a Glass-Like Caramel Shell

I was doomscrolling through Chinese food videos one night when I saw someone lift a piece of fried apple, pull a trail of hot sugar behind it, and dip the thing into ice water. My first thought was, What the heck are they doing? My second was, I want that.

So obviously I went looking. One search turned into another, I figured out I was watching Chinese toffee apples, or basi pingguo, and then I went far enough down the spiral to realize I was going to have to make them. There weren’t that many recipes to begin with, and a lot of what I could find left out the details I needed to understand how to get from a raw apple to the brittle sugar shell I’d watched crack between someone’s teeth.

That took months. I tested the batter, the frying, and the caramel until I could make the apples come out the way I’d seen them, with tart fruit under the crisp coating, wrapped in a thin layer of sugar that pulled into threads when you pick up a piece. Then you dip it in ice water for a second or two, let it drip, and bite through the brittle shell.

And yes, now I know why they dip them in ice water. A one- or two-second dip rapidly cools the hot caramel, turning it into a thin, brittle shell before you eat it. That is what sent me down a rabbit hole in the first place, and after all the testing, it’s still my favorite part.

And sure, it’s not traditional to serve this with a side of ice cream, but I am who I am.

The Decisions Behind This Recipe

Granny Smith apples are the tartness you need under all the batter and sugar. I cut them into 1½ to 2-inch chunks because I want a decent bite of apple in the middle, not a small piece of fruit lost inside its coating.
Wet batter and peeled apples are almost at war with each other. Even after I dry the pieces well, I toss them in a thin layer of cornstarch first. It gives the batter something to grab, which makes a difference once the apples go into the oil.
I left egg and leavening out of the batter because I wasn’t trying to make apple fritters. Flour, cornstarch, salt and ice-cold water make a thinner coating that can crisp in the fryer and still stick when I toss them in hot caramel.
The double fry was more important than I originally expected. At 350°F, the first fry cooks the apple and sets the batter. A short second fry at 375°F crisps the outside and drives off more surface moisture. If the coating goes into the caramel soft, the ice water at the end cannot fix it.
I also stopped waiting for the sugar to look like caramel. Mine can still be pale at 300–305°F, which is where I need it for a brittle shell. Waiting for a deep amber color took it too far. I use a thermometer for this one, and the light corn syrup helps keep the sugar from crystallizing while it cooks.
Warm fried apples cool the caramel as soon as they go in, so I coat them in two batches. Before I start cooking the sugar, I put the apples, greased platter, ice water and two heatproof spatulas where I can reach them. There is time to warm the caramel briefly if it firms up. There isn’t time to discover the platter is still in a cabinet. This is a recipe where mise en place matters.
And after all of that, yes, the ice water is so important. Each apple gets a one- or two-second dip just before you eat it. The hot sugar turns thin and brittle, and you get the crack that sent me looking for this recipe in the first place.

Ingredients

Apples

Granny Smith apples – They’re tart and sturdy, which is what you want. Cut them into 1½ to 2-inch chunks. Tiny pieces give you too much coating and not enough fruit.
Lemon juice – The cut apples sit in cold lemon water while you prepare the batter. It keeps them from browning, but that water has to come off before frying, so dry them thoroughly.
Cornstarch – This is the dusting that goes directly on the dried apples. Without it, wet batter has a habit of sliding off the fruit.

Batter and Frying

All-purpose flour and cornstarch – Flour gives the batter enough body to coat the apples, while cornstarch helps the coating fry up crisp. I want a layer around the fruit, not an apple buried in fritter batter.
Diamond Crystal kosher salt – There’s lots of sweetness coming later, so I season the batter. If you use a different salt, keep in mind that the same volume may be saltier.
Ice-cold water – The batter will look thinner than you might expect. That’s right for this recipe. Resist the urge to keep adding flour until it looks like pancake batter.
Canola oil – I use it for both fries because it’s neutral and handles the heat. Vegetable or peanut oil can be used instead.

Caramel and Serving

Granulated sugar, water and light corn syrup – These cook together until the syrup reaches 300–305°F. The water helps the sugar dissolve at the start, while the corn syrup helps keep it from crystallizing. Go by the thermometer, because the syrup may still look pale when it’s ready.
Toasted sesame seeds – They go into the hot sugar right before the apples. I like the toasted flavor against the tart apple, and the specks look good on the glassy coating.
Sesame oil or neutral oil – A very thin film on the serving platter keeps the apples from becoming part of the platter. Sesame oil adds more toasted flavor, and neutral oil is fine too.
Ice water – Set out a wide bowl for the table. This isn’t a bowl the apples pass through on their way to the platter. Each person dips a piece for a second or two just before eating it, which cools the hot sugar into the brittle shell.

How to Make Chinese Toffee Apples

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prep the apples and batter)
Keep the apple chunks in lemon water while you make the batter, then drain them and pat them very dry before tossing them with cornstarch. Water left on the apples makes it harder for the cornstarch to stay put, which means the batter won’t have much to grab onto either. In a separate bowl, whisk the flour, cornstarch, salt and ice-cold water together. It should be fluid enough to coat the apples without piling up on them, so don’t add more flour just because it looks thinner than fritter batter.
Step Two (fry the apples)
Heat the oil to 350°F and set a wire rack over a baking sheet. Batter the apples in small batches, lifting out one piece at a time and letting the excess batter drip back into the bowl before lowering it into the oil. Fry for 4 to 5 minutes, turning occasionally, until the coating is set and pale golden. Give the oil time to come back to 350°F between batches. I know it’s tempting to keep going, but colder oil does this batter no favors.
Step Three (fry them again)
Once all the apples have had their first fry, raise the oil to 375°F and fry them again in batches for 45 to 60 seconds, until the coating is crisp and golden. The apple is already cooked at this point. The second fry is for the coating. Put the pieces back on the rack, then move the baking sheet to a very low oven so the apples stay warm while you make the caramel. If your oven only goes down to 200°F or so, warm it first, turn it off, and then put the apples inside.
Step Four (get everything within reach)
Lightly grease the serving platter and fill a wide bowl with cold water and ice. Set out the warm apples and two heatproof spatulas, too, and make sure you can reach all of it from the stove. Do this before you start the sugar. Once it reaches temperature, you’ll be coating apples, not opening cabinets and wondering where you put the platter.
Step Five (cook the caramel and coat the apples)
Put the sugar, water and light corn syrup in a large nonstick skillet and stir just enough to moisten the sugar. Bring it to a gentle boil over medium heat, then stop stirring and swirl the skillet only if you need to. Cook to 300–305°F, even if the syrup is still pale, then take it off the heat and stir in the sesame seeds. Add half the warm apples and use both spatulas to coat them quickly before moving them to the platter. Coat the second half in the remaining caramel. If the caramel has become too firm, give it a few seconds over very low heat to loosen it, then take it straight back off.
Step Six (dip and eat)
Pick up one caramel-coated apple with chopsticks or tongs, dip it in the ice water for 1 to 2 seconds, and let the extra water drip off before you eat it. Do the same with each piece as you go, rather than dunking the whole batch. You want the quick crack of sugar, the crisp coating underneath, and an apple that hasn’t been sitting around waiting for everybody to finish dinner.

Recipe Tips

Make sure the tip of your candy thermometer sits in the syrup without touching the bottom of the skillet. With a target of 300–305°F, I need to know how hot the sugar is, not how hot the pan is.
The apples need room during both fries. Too many pieces at once bring down the oil temperature, and trying to turn them becomes a demolition project for the batter. Smaller batches are easier to manage.
Stick with the wire rack instead of draining the fried apples on paper towels. The rack lets air move underneath them, while paper towels hold steam against the coating you just worked to make crisp.
If thin strands of sugar stretch between the apples as you move them to the platter, that’s a good thing. That pulled sugar is the basi in basi pingguo, and it’s part of what made me want to make these in the first place.

Storage

Chinese toffee apples need to be made and eaten right away. As they sit, moisture from the apples and the air softens the caramel and the fried coating, and those are the two textures I spent months trying to get right. I wouldn’t make a finished batch ahead.
I wouldn’t refrigerate leftovers, either. Condensation makes the sugar sticky even faster. If you’re serving these to other people, plan to do the final fry, coat the apples and serve them in one stretch.

FAQs

What does basi pingguo mean?
Basi pingguo is often translated as “pulled-silk apples” or “apples with pulled sugar.” The name refers to the fine strands of hot sugar that stretch from the apples when you lift them from the platter.
Are Chinese toffee apples the same as caramel apples?
They’re quite different from the whole caramel apple on a stick. These are chunks of apple coated in batter, fried, and tossed in hot sugar. After a quick dip in ice water, the sugar is thin and brittle rather than soft and chewy.
Can I make Chinese toffee apples without a candy thermometer?
You can judge cooked sugar by how it looks and acts, but I recommend a thermometer for this recipe. The syrup can still be pale when it reaches the 300–305°F I need, so color alone can talk you into cooking it longer than you should.
Can I use a different apple?
Yes. Pink Lady, Honeycrisp or Fuji are good alternatives if they’re firm, though I prefer the tartness of Granny Smith with the caramel. Whatever apple you use, keep the chunks large enough that there’s still a good bite of fruit inside the coating.
Why is my caramel chewy instead of brittle?
First, check the temperature. If the syrup didn’t reach at least 300°F, it won’t set into a brittle shell. Make sure the thermometer tip was in the syrup and not against the skillet, too. If the apples were brittle at first and softened later, time and moisture are the likely culprits, which is why I serve them as soon as they’re coated.
Why did my caramel turn grainy?
Sugar can crystallize if you stir the syrup after it boils or knock crystals from the sides of the skillet back into it. Once it’s boiling, leave the spoon alone and swirl the skillet only when you need to. The corn syrup helps, but it cannot rescue a pan of sugar that’s being stirred the whole way through.
Can I leave out the sesame seeds?
Yes. They add toasted flavor and specks in the coating, but the caramel will still set without them.

From My Kitchen Notes

Small observations from the margins.

A pale color doesn’t always mean it isn’t ready.
I’ve learned not to hurry something that needs time to come back to temperature.
Sometimes it’s necessary to take things through the heat twice.
Threads can appear when I pick something up and try to move it.
Leaving things alone is a decision, too.
If I wait for it to look the way I imagined, it may be too late to recover it.
I went looking for an explanation and came back with something that took months.

It’s Obvious I’ll Do Anything to an Apple

Apple Pie Baked Beans – Bacon, barbecue sauce, mustard, apple filling.
Air Fryer Apple Pie Chimichangas – Apple pie filling, tortillas, cinnamon sugar, crisp air-fried shell.
Apple Pie Samosas – Granny Smith apples, cinnamon sugar, flaky phyllo.
Apple Pie Cinnamon Roll Monkey Bread – Cinnamon rolls, apple filling, pull-apart bread.
Apple Snickerdoodles – Apples, cinnamon sugar, soft cookies.

This post may contain affiliate links. Please read my disclosure policy.

Chinese Toffee Apples

Chinese Toffee Apples are tart Granny Smith apple pieces coated in a light batter, double fried, then covered in hot sesame caramel. Dip each piece briefly into ice water at the table to turn the caramel into a thin, brittle shell before eating.

Course Dessert

Cuisine Chinese

Keyword basi pingguo, candied apples, Chinese caramel apples, Chinese toffee apples, fried apples

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 455kcal

Author Cathy Pollak

Equipment

Dutch Oven or wok. Provides enough room and depth to fry the apples safely in batches.
thermometer for frying Needed to monitor both the frying oil and the caramel temperatures accurately.
wire rack with rimmed baking sheet Allows air to circulate around the fried apples and keeps the coating from steaming while the remaining batches cook.
mixing bowls (large) For soaking the apples, mixing the batter and coating the apples with cornstarch.
nonstick skillet (large) Gives the apples enough room to be quickly tossed through the hot caramel.
2 heatproof spatulas Make it easier to turn and coat the fried apples quickly before the caramel firms.
wide serving bowl Holds the ice water used for dipping each apple immediately before eating.
serving platter Lightly greased before the caramel is prepared so the coated apples release easily.
chopsticks For safely dipping individual caramel-coated apples into the ice water.

Ingredients

Apples:

4 small Granny Smith apples about 1¼ pounds (567 g), peeled, cored and cut into 1½ to 2-inch chunks
cold water enough to cover the apples
2 tbsps (30 ml) fresh lemon juice
¼ cup (32 g) cornstarch

Batter and Frying:

¾ cup (90 g) all-purpose flour
¼ cup (32 g) cornstarch
½ tsp (1.5 g) kosher salt
⅔ cup (160 ml) ice-cold water
6 cups (1.4 L) canola oil for frying

Caramel and Serving:

1 tsp (5 ml) sesame oil or neutral oil, for greasing the platter
1¼ cups (250 g) granulated sugar
⅓ cup (80 ml) water
2 tbsps (40 g) light corn syrup
1 tbsp (9 g) toasted sesame seeds
cold water for serving
ice cubes for serving

Instructions

Place the cut apples in a large bowl and cover with cold water. Add the lemon juice and keep the apples submerged while preparing the batter. The lemon water prevents the cut surfaces from browning.
4 small Granny Smith apples, cold water, 2 tbsps (30 ml) fresh lemon juice
Whisk the flour, cornstarch and salt together in a large bowl. Add the ice-cold water and whisk until combined. The batter should be fluid enough to coat the apples easily while still leaving a visible layer on the surface.
¼ cup (32 g) cornstarch, ¾ cup (90 g) all-purpose flour, ⅔ cup (160 ml) ice-cold water, ½ tsp (1.5 g) kosher salt
Preheat the oven to its lowest setting. Pour the canola oil into a Dutch oven or wok and heat over medium heat to 350°F (177°C). Set a wire rack over a rimmed baking sheet.
6 cups (1.4 L) canola oil
Drain the apples and pat them very dry with paper towels. Transfer to a clean bowl, add the cornstarch and toss until every piece has a thin, even coating.
¼ cup (32 g) cornstarch
Add about one-third of the apples to the batter. Lift out one piece at a time, allow the excess batter to drip back into the bowl, then carefully lower it into the 350°F (177°C) oil. Fry for 4 to 5 minutes, turning occasionally, until the coating is set and pale golden. Do not crowd the pot.
Transfer the fried apples to the wire rack. Allow the oil to return to 350°F (177°C), then batter and fry the remaining apples in two more batches.
Increase the oil temperature to 375°F (191°C). Fry the apples a second time in batches for 45 to 60 seconds, until the coating is crisp and golden. Transfer to the wire rack, then place the baking sheet in the warm oven while preparing the caramel.
Lightly grease a serving platter with sesame oil or neutral oil. Fill a wide serving bowl with cold water and ice. Place the platter, ice water, warm fried apples and two heatproof spatulas within reach of the stove before making the caramel. Once the caramel reaches temperature, work without pausing.
1 tsp (5 ml) sesame oil, cold water, ice
Combine the sugar, water and light corn syrup in a large nonstick skillet. Stir gently until the sugar is evenly moistened.
1¼ cups (250 g) granulated sugar, ⅓ cup (80 ml) water, 2 tbsps (40 g) light corn syrup
Place the skillet over medium heat and bring the sugar mixture to a gentle boil. Once boiling, do not stir. Cook, gently swirling the skillet only when needed, until the caramel reaches 300–305°F (149–152°C) and is pale golden.
Remove the skillet from the heat and immediately stir in the toasted sesame seeds.
1 tbsp (9 g) toasted sesame seeds
Immediately add half of the warm fried apples to the caramel. Using two heatproof spatulas, toss quickly until the pieces have a thin, even coating of caramel. Transfer immediately to the greased platter.
Add the remaining fried apples and quickly coat them in the remaining caramel. If the caramel becomes too firm to coat the apples, return the skillet to very low heat for a few seconds, only until it becomes fluid again, then immediately remove it from the heat. Transfer the coated apples to the platter.
Serve immediately with the bowl of ice water alongside. Using chopsticks or tongs, dip one caramel-coated apple piece into the ice water for 1 to 2 seconds. The ice water rapidly cools and sets the hot caramel into a thin, brittle shell. Allow the excess water to drip off before eating. Repeat with each piece as it is eaten.

Notes

If your oven's lowest setting is 200°F (93°C) or higher, warm the oven and turn it off before placing the fried apples inside. You want to keep them warm without continuing to cook them.
Chinese toffee apples should be served immediately. Dip each piece in the ice water for 1 to 2 seconds immediately before eating. Finished apples don't store or refrigerate well because moisture softens the caramel and fried coating.
Use caution when working with the caramel. Molten sugar can cause serious burns.
For nutrition calculations, oil absorption is estimated at 10% of the weight of the fried batter and apple rather than including the full amount of frying oil, most of which remains in the pot.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made these Chinese Toffee Apples? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chinese Toffee Apples appeared first on Noble Pig.

Apple Cider Streusel Muffins

Cathy Pollak — Thu, 24 Sep 2026 16:09:16 +0000

These apple cider streusel muffins get their concentrated apple flavor from reduced fresh cider, with cider-donut spices in the batter, a brown sugar cinnamon ribbon inside and buttery cinnamon streusel on top.

Apple Cider Muffins with a Brown Sugar Cinnamon Ribbon

These apple cider streusel muffins remind me of the time right before harvest here in Oregon when the grapes are taking their sweet time. There’s this funny, very anticipatory stretch where, as winemakers, we were completely ready to start the vintage, but nothing was ready to be picked. It was the equivalent of our own Super Bowl. So instead of waiting around for the sugars to get where we needed them, we’d make cider. Fresh and hard.

Every winery that’s been around long enough has one, if not several, old basket presses hanging around. Everybody would bring apples. We all had trees loaded with them, and we’d spend a weekend washing, grinding and pressing fruit while mostly drinking beer and talking about grapes. Which is very winemaker behavior. We were making hard cider while being wound up about the wine we were about to make, drinking only beer and complaining about the ensuing eighteen-hour days before harvest had even started. It was peak networking. And we loved it.

I had my own cider formula by then. I used sixty percent sweet apples, usually Honeycrisp, twenty-five percent sharp apples, usually Granny Smith and McIntosh, and fifteen percent bitter apples, which for me meant crab apples because I have a tree full of them. Everybody had their own formula, but that was mine.

Making cider is also a complete mess. I think it’s worse than winemaking. There’s apple pulp everywhere, sticky pomace, heavy equipment, and the old basket presses take muscle once you start cranking them down. Winemaking has a way of making you physically strong whether you planned on it or not, so that was never a problem.

And this is why these apple cider muffins make me laugh. I know precisely what went into making the two cups of cider I use for these muffins, and then I stand over the stove and reduce almost all of it away until I’m left with three tablespoons. It does feel slightly criminal.

But I wanted these to taste like cider, not chopped apples or applesauce with some cider in the vicinity, and the only way I could get enough cider flavor into the batter without throwing off the ratio of liquid to dry ingredients was to concentrate the cider first.

So this is where my life has ended up, from winemaker to hard-cider maker, now reducing two cups of fresh cider into 45 grams for muffins like somebody’s very sweet aunt. I guess it’s fine.

The Decisions Behind This Recipe

The cider reduction is really where this recipe started. Two cups of fresh cider sounds like a lot when only three tablespoons end up in the batter, but regular cider adds a lot of water with it. I wanted enough cider in the muffin to taste it, and there was no way I was going to pour two cups into a muffin batter and then spend the rest of the recipe trying to undo what I had done. Reducing 480 grams down to 45 grams gave me the concentrated cider flavor I wanted and got rid of most of the water I didn’t.
There are no chopped apples, applesauce or apple butter in these on purpose. I kept wanting to add one of them during testing because that would have been the obvious way to make the muffins taste more apple-y, but every time I thought about it, I came back to the same idea. I wanted an apple cider muffin. Once I started adding other forms of apple, the cider stopped being the defining flavor.
I also didn’t want to keep adding more cinnamon and brown sugar to the batter. There’s already cinnamon in there with nutmeg, allspice and cloves, and at some point adding more makes the muffin taste uniformly spiced. The brown sugar cinnamon ribbon gave me somewhere else to put a stronger concentration of both, so you get the darker, sweeter stripe through the middle instead of the batter being in charge of everything.
The spice mixture in the batter is borrowed from the idea of an apple cider doughnut. Cinnamon is very present, with freshly grated nutmeg, allspice and cloves. I held back on the supporting spices because I wanted the reduced cider to come through. This can become an apple spice muffin very quickly if the fall spice cabinet is unleashed.
I used melted butter and neutral oil because I wanted the benefit of each. Butter gives me flavor that oil doesn’t, while the oil keeps the muffin softer after it cools. I split the fat between the two, which gives me a muffin that is still worth eating the next morning.
The streusel is doing something different from the cinnamon ribbon, even though they share some of the same flavors. The ribbon adds a concentrated brown sugar-cinnamon middle. The streusel adds weight and texture on top, plus another place for cinnamon to be without putting more of it into the batter. And I leave the streusel pieces big because tiny sandy streusel doesn’t fit my personality.
The 15-minute rest and the two oven temperatures came later, once I had the flavor where I wanted it. Letting the batter sit gives the flour time to hydrate before baking, and then I start the muffins at 425°F for five minutes before dropping the oven to 350°F without opening the door. That first blast of heat helps push the muffin tops upward, and the lower temperature finishes the centers without the streusel getting darker and darker.

Ingredients

Fresh apple cider – This is the apple in the recipe, so I use fresh cider, not apple juice. Cider has more apple character to begin with, which is important when two cups are getting reduced all the way down to three tablespoons.
All-purpose flour – You’ll use it in both the muffin batter and the streusel.
Granulated sugar and light brown sugar – Granulated sugar sweetens the muffin batter, while the brown sugar is reserved for the cinnamon ribbon and streusel. I like light brown sugar because it adds molasses flavor without making either one too dark. If you’re out, make a batch of my homemade brown sugar.
Buttermilk – This adds moisture and acidity to the batter, and the acidity works with the baking soda. Full-fat buttermilk is what I use when I can get it. If not, 2 percent is fine.
Unsalted butter and neutral oil – Both go into the batter, while the butter also goes into the streusel. I use a neutral oil like canola or vegetable because I don’t want to taste it competing with the cider and spices.
Eggs – Two large eggs add richness to the batter. I use them at room temperature so they mix more easily with the rest of the wet ingredients.
Cinnamon, nutmeg, allspice and cloves – Cinnamon is in the batter, the brown sugar ribbon and the streusel. Nutmeg, allspice and cloves stay in the batter and give it a cider-doughnut spice profile. Freshly grated nutmeg is my preference, but pre-ground is fine.
Vanilla extract – This goes into both the batter and the streusel. It’s a small amount in each, but I notice when it isn’t there.
Baking powder and baking soda – I use both because the batter has buttermilk and I want enough lift for a muffin with a cinnamon ribbon and a serious amount of streusel.
Kosher salt – Necessary for the batter and streusel. I use Diamond Crystal kosher salt, so adjust if you’re using a denser brand.

How to Make Apple Cider Streusel Muffins

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (reduce the apple cider)
Pour the apple cider into a small saucepan and keep it at a steady simmer until 2 cups have cooked all the way down to 45 grams, or 3 tablespoons. Start weighing it once it begins looking properly reduced because the last stretch moves much faster than you think, and there is a very short distance between almost there and damn it. Transfer the reduction to a small bowl and let it cool completely before it goes anywhere near the batter.
Step Two (make the cinnamon ribbon and streusel)
Stir together the brown sugar and cinnamon for the ribbon and set it aside. In another bowl, mix the brown sugar, flour, cinnamon and salt for the streusel, then add the melted butter and vanilla and work it around with a fork until crumbs form. I press some of it together with my fingers because I want chunks on top, not cinnamon-colored sand pretending to be streusel.
Step Three (mix the batter)
Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and cloves in one bowl. In a larger bowl, whisk the eggs and sugar until they’re well combined and slightly lighter in color, then add the buttermilk, cooled cider reduction, oil, melted butter and vanilla. Fold in the dry ingredients until the flour disappears and stop there, because this isn’t where you keep going.
Step Four (let the batter rest)
Cover the batter and leave it alone for 15 minutes while the oven preheats to 425°F. That rest gives the flour time to hydrate before baking, and once the 15 minutes are up, don’t reward your patience by stirring the life back out of it.
Step Five (add the cinnamon ribbon and streusel)
Divide about 40% of the batter among the muffin cups, then sprinkle 1 teaspoon of cinnamon sugar over each one. Go back with another teaspoon, use the bowl of the spoon to make a small well in the center, and fill that well with the second teaspoon of cinnamon sugar. Divide the remaining batter among the muffin cups, covering the cinnamon sugar, then top each one with about 1 tablespoon of streusel, pressing a few of the bigger pieces in lightly so they don’t launch themselves across the oven later.
Step Six (bake and cool)
Bake at 425°F for 5 minutes, then lower the oven to 350°F without opening the door because you don’t want to interrupt the muffin tops while they’re trying to get tall. Bake for another 10–12 minutes, until the centers register 195–200°F, then let the muffins cool in the pan for about 10 minutes before moving them to a wire rack.

Recipe Tips

Weigh your empty saucepan before you start reducing the cider and write down that weight. Toward the end of the reduction, put the saucepan with the cider still in it on the scale. Subtract the weight of the empty saucepan from the total weight of the saucepan plus cider. The number you’re left with is the weight of the cider. When that number reaches 45 grams, you’re done.
Really pay attention near the end of the cider reduction. The first part takes its sweet time and then it doesn’t. Once most of the water is gone, the weight starts dropping much faster, so this is not the part to wander away. If I go a gram or two under 45, I’m not starting over, but I wouldn’t deliberately reduce it much farther because eventually you’re moving from concentrated cider toward syrup.
Let the cider reduction cool completely. It shouldn’t be warm enough to affect the eggs or melted butter when it goes into the batter, but it shouldn’t be refrigerator-cold either. Cool room temperature is ideal.
Stop mixing as soon as the flour disappears, making sure there are no dry spots hiding at the bottom. After the 15-minute rest, leave the batter alone and portion it as it is. One last vigorous stir defeats part of what you accomplished by leaving it alone in the first place.
Make the streusel pieces big. I press some of the mixture together first and then break it apart before putting it on the muffins. Fine streusel disappears into the top, and I want to still know it’s there when the muffin is baked.
Use the internal temperature if you have a thermometer. I pull these at 195–200°F in the center. The streusel makes it harder to judge the muffin by color alone, and waiting for the top to look “more done” is an easy way to overbake the center.

Storage and Reheating

These are best the day they’re baked, when the muffin is soft and the streusel still has the most texture. Let them cool completely before storing them because trapped steam will soften the topping much faster than time will.
Keep the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, although the cold will make the muffins firmer.
To bring a refrigerated muffin back to life, I prefer a 300°F oven for about 5–8 minutes. For one muffin and no patience, 10–15 seconds in the microwave takes the chill off, although the streusel will stay softer.
For freezing, let the muffins cool completely, freeze them in a single layer until firm, then transfer them to a freezer container or bag so the streusel doesn’t get crushed. They’ll keep well for up to 3 months. Thaw at room temperature, or warm a thawed muffin at 300°F for about 5–8 minutes. You can also reheat one from frozen at 300°F for roughly 12–15 minutes.

FAQs

Can I use apple juice instead of apple cider?
You can, but it won’t give you the same muffin. Fresh apple cider has more apple character before it’s reduced, so there’s more there to concentrate. Apple juice will still reduce, but the finished flavor will be milder and won’t have the same cider character.
Do I really need to reduce the apple cider?
Yes. Forty-five grams of unreduced cider is not the same thing as starting with 480 grams and cooking it down to 45. Most of the water leaves during reduction while the apple flavor becomes concentrated. Adding enough regular cider to get the same flavor would add too much liquid to the batter, while 3 tablespoons of unreduced cider wouldn’t have nearly enough cider flavor.
Can I make the apple cider reduction ahead of time?
Yes. Reduce the cider to 45 grams, cool it completely and refrigerate it in a covered container for up to one day. Let it sit out long enough to lose the refrigerator chill before mixing the batter.
Why don’t these apple cider muffins have apples in them?
I wanted them to taste like apple cider, not like apple muffins that have a splash of cider. Chopped apples, applesauce and apple butter all add their own flavor and texture, and once I started adding those, I stopped tasting the cider the way I wanted to.
Can I skip the cinnamon sugar ribbon?
You can, but don’t. The batter already has cinnamon and the other cider-doughnut spices, but the ribbon gives you a much stronger concentration of brown sugar and cinnamon in the middle. Without it, the muffin is fine, but it loses one of its best features.
Why do you bake the muffins at two temperatures?
The first 5 minutes at 425°F give the muffin tops a stronger initial push upward. Lowering the oven to 350°F lets the centers finish baking without keeping that much heat on the streusel for the entire bake.
Can I make these without buttermilk?
I wouldn’t replace the buttermilk with plain milk cup for cup because its acidity works with the baking soda in the batter. If you need a substitute, use one that mimics cultured buttermilk instead of removing that acidity from the recipe.

From My Kitchen Notes

Small observations from the margins.

Sometimes what’s left behind becomes stronger after most of it has been reduced away.
I prefer some things concentrated instead of spread across everything else.
You can remove a lot and still end up with what’s most important.
Clarity happens when there’s less water in the way.
Intensity is easier to live with when it has a destination.
Separation can make the difference between disappearing and being noticed.
The middle doesn’t have to explain itself to the ends.
Sometimes the part you almost lose is the one that finally becomes obvious.

When Streusel Is Part of the Reason

Honey Butter Muffins – Honey, butter, crunchy streusel topping.
German Plum Cake with Streusel – Fresh plums, yeasted cake, buttery streusel.
Brown Butter Peach Coffee Cake Muffins – Fresh peaches, brown butter, cinnamon streusel, vanilla glaze.
Amish Apple Fritter Bread – Tender apples, cinnamon swirl, streusel, sweet glaze.
Pumpkin Buttermilk Muffins – Pumpkin, buttermilk, warm spices, buttery streusel.

This post may contain affiliate links. Please read my disclosure policy.

Apple Cider Streusel Muffins

Apple Cider Streusel Muffins are made with fresh cider reduced for concentrated apple flavor, a brown sugar cinnamon ribbon, cider-doughnut spices and a buttery cinnamon streusel topping.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword apple cider muffins, apple cider streusel muffins, cinnamon streusel muffins, fall muffins, reduced apple cider

Prep Time 50

Cook Time 17

Total Time 1 7

Servings muffins

Calories 460kcal

Author Cathy Pollak

Equipment

12-Count Muffin Tin Holds the full batch and gives the muffins room to rise during the initial high-temperature bake.
muffin liners Make the muffins easier to remove from the pan while protecting the sides and streusel during serving and storage.
Saucepan or light-colored small skillet. Used to reduce the apple cider from 480 grams to 45 grams.
kitchen scale Useful for determining when the cider has reached the correct final weight.
mixing bowls Separate bowls are useful for the cinnamon sugar, streusel, dry ingredients and wet ingredients.
whisk Thoroughly distributes the dry ingredients and mixes the wet ingredients.
rubber spatula Folds the dry ingredients into the wet ingredients without unnecessarily working the batter.
measuring cups and spoons Measure the spices and are also used to create the wells for the cinnamon sugar ribbon.
cooling rack Allows air to circulate around the muffins as they finish cooling.
instant-read thermometer Gives a reliable doneness check; the centers should register 195–200°F (91–93°C).

Ingredients

Apple Cider Reduction:

2 cups (480 g) fresh apple cider

Cinnamon Sugar Ribbon:

⅓ cup (67 g) packed light brown sugar
2¼ tsps (6 g) ground cinnamon

Cinnamon Streusel:

⅓ cup (67 g) packed light brown sugar
½ cup (65 g) all-purpose flour
½ tsp (1 g) ground cinnamon
¼ tsp (1 g) kosher salt
4 tbsps (56 g) unsalted butter melted
1 tsp (5 ml) vanilla extract

Apple Cider Muffin Batter:

3 cups (375 g) all-purpose flour
2½ tsps (10 g) baking powder
½ tsp (2 g) baking soda
1 tsp (3g) kosher salt
2 tsps (5 g) ground cinnamon
½ tsp (1 g) freshly grated nutmeg
⅛ tsp (0.25 g) ground allspice
⅛ tsp (0.25 g) ground cloves
2 large eggs room temperature
1 cup (200 g) granulated sugar
¾ cup (180 ml) plus 1 tbsp (15 ml) buttermilk room temperature
3 tbsps (45 g) cooled apple cider reduction
¼ cup (60 ml) neutral oil
¼ cup (60 g) unsalted butter melted and slightly cooled
1½ tsps (7.5 ml) vanilla extract

Instructions

Pour the apple cider into a small saucepan and bring to a simmer over medium heat. Adjust the heat as needed to maintain a steady simmer and cook until the cider has reduced to 45 grams (3 tablespoons). Weigh the cider periodically as it becomes more concentrated, since the reduction will happen more quickly near the end. Transfer to a small bowl and cool completely.
2 cups (480 g) fresh apple cider
Combine the light brown sugar and cinnamon for the cinnamon sugar ribbon in a small bowl. Set aside.
⅓ cup (67 g) packed light brown sugar, 2¼ tsps (6 g) ground cinnamon
Combine the light brown sugar, flour, cinnamon, and salt for the streusel in a medium bowl. Add the melted butter and vanilla extract and stir with a fork until evenly moistened and crumbs form. Press some of the mixture together with your fingers to form larger pieces. Set aside.
⅓ cup (67 g) packed light brown sugar, ½ cup (65 g) all-purpose flour, ½ tsp (1 g) ground cinnamon, ¼ tsp (1 g) kosher salt, 4 tbsps (56 g) unsalted butter, 1 tsp (5 ml) vanilla extract
Line a standard 12-cup muffin pan with paper liners.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves in a medium bowl.
3 cups (375 g) all-purpose flour, 2½ tsps (10 g) baking powder, ½ tsp (2 g) baking soda, 1 tsp (3g) kosher salt, 2 tsps (5 g) ground cinnamon, ½ tsp (1 g) freshly grated nutmeg, ⅛ tsp (0.25 g) ground allspice, ⅛ tsp (0.25 g) ground cloves
Whisk the eggs and granulated sugar in a large bowl until thoroughly combined and slightly pale. Add the buttermilk, 45 grams (3 tablespoons) cooled apple cider reduction, neutral oil, melted butter, and vanilla extract. Whisk until smooth and thoroughly combined.
2 large eggs, 1 cup (200 g) granulated sugar, ¾ cup (180 ml) plus 1 tbsp (15 ml) buttermilk, 3 tbsps (45 g) cooled apple cider reduction, ¼ cup (60 ml) neutral oil, ¼ cup (60 g) unsalted butter, 1½ tsps (7.5 ml) vanilla extract
Add the dry ingredients to the wet ingredients and fold with a rubber spatula until no dry flour remains. Do not overmix.
Cover the batter and let it rest for 15 minutes. While the batter rests, preheat the oven to 425°F (218°C).
Divide approximately 40% of the muffin batter evenly among the 12 prepared muffin cups.
Sprinkle 1 teaspoon of the cinnamon sugar mixture evenly over the batter in each muffin cup. Using the bowl of the teaspoon, make a well in the center of the batter, then add another teaspoon of cinnamon sugar to each well.
Divide the remaining muffin batter evenly among the muffin cups, covering the cinnamon sugar ribbon.
Break the streusel into large crumbs with a fork. Cover each muffin with approximately 1 tablespoon of streusel, lightly pressing the crumbs into the batter to help them adhere.
Bake at 425°F (218°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for 10–12 minutes, until the muffins are golden and the center of each muffin reaches 195–200°F (91–93°C).
Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Notes

Reducing the apple cider is essential to the flavor of these muffins. Two cups (480 g) of fresh cider are concentrated to 3 tablespoons (45 g), removing much of the water while retaining enough cider flavor for the muffin batter.
For an easier way to track the reduction, weigh the empty saucepan before adding the cider and note its weight. As the cider approaches its final weight, place the saucepan on the scale and subtract the weight of the empty pan to determine how much cider remains.
Watch the cider carefully toward the end of cooking. Once much of the water has evaporated, the reduction progresses considerably more quickly.
Cool the cider reduction completely before adding it to the muffin batter. It can be prepared a day or more in advance and refrigerated; allow it to come closer to room temperature before mixing the batter.
The 15-minute batter rest allows the flour to hydrate before baking. Avoid vigorously stirring the batter again after the rest.
The initial 5 minutes at 425°F (218°C) encourage the muffins to rise quickly. Reduce the oven temperature to 350°F (177°C) without opening the oven door so they can continue baking without losing the accumulated heat.
Freshly grated nutmeg gives the batter a stronger aromatic flavor, but pre-ground nutmeg can be substituted.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made these Apple Cider Streusel Muffins? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Apple Cider Streusel Muffins appeared first on Noble Pig.

Apple Cake Cobbler

Cathy Pollak — Sun, 20 Sep 2026 17:11:24 +0000

My apple cake cobbler has a thick layer of cinnamon-spiced Granny Smith apples under a buttery cake topping finished with coarse sugar. I like it messy and served warm with a melting scoop of vanilla ice cream.

Apple Cake Cobbler with a Soft Butter Cake Topping

My dad had a November birthday, so apple cake was always part of fall in our house. My mom made one he seriously loved, and it showed up around his birthday so many times that apple cake, apple picking and that time of year are still tangled together in my head.

Her apple cake was completely different from this one. It was more of a snack cake, something we sliced and ate at room temperature, while somewhere along the way I decided I wanted my apples hot, saucy and underneath cake with vanilla ice cream melting into everything. That’s how I like them.

Even though it’s different, this apple cake cobbler still reminds me of him, especially when I’m picking apples off my own trees and remembering him telling me not to climb so high on the orchard ladders. He’d use my full name, “Catherine,” when he was pleading with me to come down. That’s how I knew he was serious. I never listened.

Every fall I end up thinking about some variety of apple cake again. This one happens to have a lot more apples, a thick butter cake topping and no interest in being eaten in a neat square you can pick up with your hand.

The Decisions Behind This Recipe

I really wanted a good amount of apples sitting on the bottom of this cake, which is why I use about 3½ pounds of Granny Smiths. I know it sounds like a lot for a 9×13-inch dessert, but once they’re peeled, cored and cooked, it gives me the amount of fruit I need for the saucy apple underbelly with buttery cake on top.
I partially cook the apples before adding the cake batter because this much fruit needs a head start. I use the microwave to soften them enough to release some of their juice before they get to the oven. After I add the butter, brown sugar, spices, lemon juice and cornstarch, they go back in long enough for the liquid to begin thickening.
I don’t want the apple filling fully cooked at this point. It still has close to an hour in the oven, so I’m looking for apples that have started softening but can make it through the second cook without turning to mush.
The topping is a true butter cake batter, with no milk, cream or other added liquid. It’s much thicker than conventional cake batter, which is what I needed so I could spoon it over the apples and spread it across the surface without pouring batter down through the filling.
I also let the apple filling cool somewhat before adding the cake batter. It doesn’t need to be cold, but I don’t want hot apples melting the softened butter in the batter before the cobbler gets to the oven.
The turbinado sugar goes on last because the larger crystals stay visible after baking. The cake stays soft on the bottom, with a lightly crisp, golden surface.

Ingredients

Granny Smith apples – I use 3½ pounds measured before peeling and coring. The 8–10 medium apples is only a shopping estimate because apple size varies so much. Granny Smiths can handle the microwave precook and the long bake without falling apart in the filling. Pippin apples are also a good substitute if you have them.
Butter – The filling gets a small amount for richness, while softened butter forms the base of the cake topping.
Light brown sugar – Sweetens the apples without overwhelming their tartness and adds a clear caramel flavor. If you’re out, make a batch of my homemade brown sugar.
Ground cinnamon + allspice – Cinnamon leads the way, while the smaller amount of allspice stays in the background.
Fresh lemon juice – The acidity keeps the brown sugar and apples from tasting overly sweet once they’ve cooked down together.
Cornstarch – Thickens the juice the apples release during the first cook, then continues thickening the filling in the oven.
Granulated sugar – Creamed with the softened butter as the base of the cake topping.
Eggs – Add richness to the cake topping and help give it its soft texture.
Vanilla extract – Necessary.
All-purpose flour + baking powder – These give me a true cake batter instead of a biscuit, crumble or streusel topping.
Turbinado sugar – Sprinkled over the batter before baking, the larger crystals stay obvious on the surface and give the cake a lightly crisp top as it browns. Demerara sugar is fine here too.
Vanilla ice cream or whipped cream – Optional in the technical sense. Warm cobbler with melting vanilla ice cream is how I want it, forever and always.

How to Make Apple Cake Cobbler

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the apples going)
Preheat the oven to 350°F and grease a 9 x 13-inch baking dish. Put the sliced apples in a large microwave-safe bowl, cover and microwave for 3–4 minutes. They should be starting to soften and giving off some juice, but don’t wait for them to get fully tender. They still have a long bake ahead of them.
Step Two (finish the filling)
Add the butter, brown sugar, cinnamon, allspice, lemon juice and cornstarch to the apples and give everything a good stir. Cover and microwave for another 2–3 minutes, until the juices begin to thicken. Pour the apples and all of their juices into the prepared baking dish, spread them out and let them cool somewhat while you make the cake batter.
Step Three (make the cake batter)
Beat the softened butter and granulated sugar until creamy, then add the eggs one at a time, mixing after each one. Mix in the vanilla. In another bowl, whisk together the flour and baking powder, then gradually mix the dry ingredients into the butter mixture until no dry flour remains. The batter will be thick. It’s supposed to be, so if you’re looking at it wondering where the milk is, you didn’t forget anything.
Step Four (cover the apples)
Spoon the cake batter in several spots across the apple filling, then spread it out with a spatula. Starting with smaller spoonfuls makes this much easier than trying to drag one big mound of batter across the pan and taking the apples with it. You don’t need to hide every apple. Once the batter is spread, sprinkle the turbinado sugar over the top.
Step Five (bake the cobbler)
Bake for 50–55 minutes, until the cake topping is golden and baked through. When you check it with a toothpick, pick one of the thicker areas of cake and only test through the topping. If you push the toothpick down into the apples, you’re going to pull up apple filling and convince yourself the cake isn’t done.
Step Six (give it a few minutes)
Let the apple cake cobbler sit for at least 10 minutes before serving. It’s going to be softer and saucier while it’s warm, and that’s how I like it. If it sits longer, the apple filling will thicken more. I serve it warm with vanilla ice cream and let the melting part take care of itself.

Recipe Tips

Try to keep the apple slices thin and close in thickness. They don’t need to be perfect, but if some are paper-thin and others are chunky, they’re going to finish cooking at different times.
The cake batter is thick enough that you have to spoon and spread it, and I use a large cookie scoop to portion it over the apples. Don’t add milk because it looks too thick. That changes the topping.
If you serve it after about 10 minutes, it will be warm, messy and saucy like the photos. Let it sit longer and the apple filling will keep thickening. Both are right. I like the messy version of this cake. And most things.
If you purchased turbinado sugar for this cake and want to keep sprinkling it on dessert, I also use it on my blueberry coffee cake for a crisp sugar crust. It gives a sparkly finish to my pumpkin brown sugar crunch ice cream and the lattice crust of my fresh cherry pie too.

Storage and Reheating

Let the cobbler cool completely, then cover the baking dish tightly or transfer leftovers to an airtight container and refrigerate for up to 4 days.
The apple filling gets much thicker once it’s cold, then loosens again as it warms. For individual servings, I usually use the microwave until warm. If I’m reheating a larger portion and want the cake topping to keep more of its texture, I use a 325°F oven until heated through.
You can freeze the baked cobbler, but it isn’t my first choice if you know you’ll eat it within a few days. The apples soften more after freezing and thawing, and the cake topping loses some of the texture it has on baking day. If you do freeze it, cool it completely, wrap it well and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 325°F oven until warm.

FAQs

Can I make apple cake cobbler without a microwave?
Yes. Put the sliced apples in a large skillet or saucepan over medium heat with a small splash of water, cover and cook until they’re beginning to soften and release some juice. Add the butter, brown sugar, cinnamon, allspice, lemon juice and cornstarch, then cook for another minute or two until the liquid starts to thicken. You still don’t want the apples fully tender before they go into the oven.
Can I use a different kind of apple?
You can. If you substitute, use a firm baking apple that can handle the microwave cook plus another 50 minutes or so in the oven without turning to mush. Pippin would be my second choice.
Can I make the apple filling ahead of time?
Yes. You can make the filling earlier in the day, let it cool and refrigerate it until you’re ready to assemble the cobbler. I’d let it sit out briefly before topping so it isn’t refrigerator-cold going into the oven. I haven’t tested assembling the entire unbaked cobbler hours ahead, so I like making the filling ahead and adding the cake batter closer to baking.
Why is there still liquid around the apples when the cobbler is warm?
Because this filling is supposed to be saucy when it’s hot. The juices continue thickening as the cobbler cools. What you don’t want is thin, watery liquid that never thickened during the apple cook. Warm and spoonable is different from watery.
Do I need to peel the apples for apple cake cobbler?
Yes. With 3½ pounds of apples making up such a large part of the cobbler, I peel them so the filling stays soft and saucy without apple skins throughout it. I wouldn’t skip this step.

From My Kitchen Notes

Small observations from the margins.

I like things that know what they are, even if they’re two things at once.
Two things staying themselves while becoming something together is an attractive combination.
Confusion and complexity aren’t the same thing.
I can handle messy if there’s still something solid underneath.
There’s such a difference between unfinished and unwilling.
Wanting two things at once isn’t always indecision. Sometimes both are true.
I have more patience for a complicated recipe than a complicated pattern.
Ambiguity is acceptable in dessert. I have less patience for it everywhere else.

When Dessert Can’t Decide Between Cobbler and Cake

Cranberry Apple Cobbler – Sweet apples, tart cranberries, buttery golden topping.
Snickerdoodle Apple Cobbler – Apple pie filling, toffee, cinnamon sugar, snickerdoodle crust.
German Apple Cake – Thinly sliced apples, soft cake, apples baked throughout.
Butterscotch Apple Cake – Fresh apples, butterscotch morsels, caramel, whipped cream.
Pecan Pie Cobbler – Pecans, brown sugar, buttery cobbler topping, no eggs.

This post may contain affiliate links. Please read my disclosure policy.

Apple Cake Cobbler

Apple Cake Cobbler has a thick cinnamon-spiced Granny Smith apple filling covered with soft butter cake and coarse turbinado sugar, then baked until golden and served warm.

Course Dessert

Cuisine American

Keyword apple cake cobbler, apple cobbler, Apple Dessert, cake cobbler, Granny Smith apple dessert

Prep Time 20

Cook Time 50

Cooling 10

Total Time 1 20

Servings

Calories 460kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23 x 33 cm) – Holds the apple filling while leaving enough surface area for the cake topping to bake through evenly.
Large microwave-safe bowl with cover Large enough to partially cook 3½ pounds of apples and contain the juices they release.
mixing bowls (large and medium). For preparing the cake batter and whisking together the flour and baking powder.
hand mixer or stand mixer. Makes it easier to beat the softened butter and sugar until creamy and incorporate the eggs evenly.
rubber spatula Useful for spreading the thick cake batter over the apple filling without moving the apples around too much.
whisk For evenly distributing the baking powder through the flour.
Toothpick For checking the thicker portions of cake topping for doneness without testing down into the wet apple filling.

Ingredients

Apple Filling:

3½ lbs (1.6 kg) Granny Smith apples whole weight before peeling and coring, about 8–10 medium apples, peeled, cored and sliced.
2 tbsps (28 g) salted butter
½ cup (100 g) packed light brown sugar
1 tsp (2.5 g) ground cinnamon
¼ tsp (0.5 g) ground allspice
2 tbsps (30 ml) fresh lemon juice
2 tsps (5 g) cornstarch

Cake Batter:

¾ cup (170 g) salted butter softened
1 cup (200 g) granulated sugar
2 large eggs room temperature
1 tsp (5 ml) vanilla extract
1¾ cups (219 g) all-purpose flour
1½ tsps (6 g) baking powder
2 tbsps (25 g) turbinado sugar

Serving:

vanilla ice cream (optional)
whipped cream (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch (23 x 33 cm) baking dish preferably with butter or nonstick cooking spray.
Place the sliced apples in a large microwave-safe bowl. Cover and microwave for 3–4 minutes, until the apples have begun to soften and release some of their juices but aren't fully tender.
3½ lbs (1.6 kg) Granny Smith apples
Add the butter, brown sugar, cinnamon, allspice, lemon juice and cornstarch to the apples. Stir until the apples are evenly coated, then cover and microwave for another 2–3 minutes, until the juices have begun to thicken. Transfer the apple filling and its juices to the prepared baking dish and spread evenly. Allow the filling to cool slightly while preparing the cake batter.
2 tbsps (28 g) salted butter, ½ cup (100 g) packed light brown sugar, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.5 g) ground allspice, 2 tbsps (30 ml) fresh lemon juice, 2 tsps (5 g) cornstarch
Beat the softened butter and granulated sugar in a large bowl until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
¾ cup (170 g) salted butter, 1 cup (200 g) granulated sugar, 2 large eggs, 1 tsp (5 ml) vanilla extract
Whisk together the flour and baking powder in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing only until no dry flour remains. The cake batter will be thick and spreadable.
1¾ cups (219 g) all-purpose flour, 1½ tsps (6 g) baking powder
Spoon the cake batter in portions over the slightly cooled apple filling, then use a spatula to carefully spread it across the surface. The batter does not need to completely cover the apples. Sprinkle the turbinado sugar evenly over the cake batter.
2 tbsps (25 g) turbinado sugar
Bake for 50–55 minutes, until the cake topping is golden brown and baked through. Check for doneness by inserting a toothpick into a thicker area of the cake topping without pushing it down into the apple filling; it should come out clean or with a few moist cake crumbs.
Allow the apple cake cobbler to cool for at least 10 minutes before serving. The apple filling will be saucier while the cobbler is very warm and will continue to thicken as it cools. Serve warm with vanilla ice cream or whipped cream, if desired.
vanilla ice cream, whipped cream

Notes

The 3½-pound (1.6 kg) apple measurement is the whole weight before peeling and coring.
The apples should only begin to soften during the first microwave cook. They will continue cooking for another 2–3 minutes after the filling ingredients are added and again for 50–55 minutes in the oven.
The cake batter is intentionally thick and contains no milk or cream. Do not add liquid to thin it before spreading it over the apples.
When checking the cake topping with a toothpick, insert it only through a thicker section of cake. Pushing the toothpick into the apple filling can make a fully baked topping appear underdone.
The cobbler will be quite saucy after a 10-minute rest. The apple juices continue to thicken as the dessert cools.
Optional vanilla ice cream and whipped cream are not included in the nutrition information.

Nutrition

Have you made this Apple Cake Cobbler? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Apple Cake Cobbler appeared first on Noble Pig.

Apple Pie Samosas

Cathy Pollak — Sat, 19 Sep 2026 17:08:33 +0000

These apple pie samosas have warm apple pie filling inside crisp, buttery phyllo with cinnamon sugar on top, and I highly recommend keeping the caramel close.

Baked Apple Samosas with Phyllo Dough and Cinnamon Sugar

I used to be weirdly scared of phyllo dough, which makes me laugh now because the worst thing that could have happened was that I ruined a box and bought another one. It’s the perfect container for these apple pie samosas, by the way. I would get nervous, handle every sheet like it was irreplaceable and make the process harder than it ever needed to be. Eventually I figured out that phyllo wanted me to stop being afraid of it. I spent a lot of time worrying about nothing back then.

I wanted the inside of the apple pie samosas to taste like apple pie, but the apples couldn’t get too soft and the filling couldn’t be runny because both were going to cause problems once I started folding the phyllo into triangles.

I like making the filling earlier in the day and letting it cool, then coming back to the phyllo later. By then it’s all about the butter (my favorite sport), folding, cinnamon sugar and deciding whether the vanilla ice cream is coming out with the warm caramel. Sure, it’s optional, but not really.

The Decisions Behind This Recipe

The most important part of this recipe came down to the apple filling. I had to pay as much attention to the liquid as I did to the apples because anything runny was going to end up in the phyllo. I cut the Granny Smiths into a small ¼-inch dice so they fit inside the triangles, then cooked them only until they softened. Once the apples released their juices, I added the cornstarch slurry and kept cooking until there was no loose liquid left in the skillet. I still wanted the obvious pieces of apple in there, not something cooked down into mush.
I measure the apples by weight because “three apples” is not much of a measurement once apple size starts changing with the seasons. One pound gave me the amount of filling I needed, while about three medium Granny Smiths is there mostly for shopping. That’s also why I give the yield as 16 to 18 samosas. Apple size changes, and I’m not going to tell you every batch will give you the same number.
I use two strips of phyllo for each samosa with a light brushing of butter between them. One strip was too fragile once I added the apple filling, while two gave me enough phyllo to fold everything up without tearing it and still keep the thin, flaky layers.
I didn’t want the apple pie part to end with the filling. Once the samosas are folded, I brush the outside with more butter and add cinnamon sugar before they go into the oven. The phyllo needed cinnamon sugar instead of leaving all the flavor up to the apples inside.

Ingredients

Granny Smith apples – Their tartness keeps the filling from tasting overly sweet once the brown sugar and cinnamon are added, and they can take the stovetop cooking without turning to mush. Go by the one-pound weight. The “about 3 medium apples” is mostly for shopping because apple size varies a lot.
Unsalted butter – I use it twice, first in the apple filling, then again between and over the phyllo sheets.
Light brown sugar – Sweetens the apples and adds caramel flavor to the filling. If you’re out, make a batch of my homemade brown sugar.
Apple pie spice – I use this instead of measuring several individual spices for the apple filling.
Kosher salt – Keeps the filling from tasting like nothing but sugar and spice.
Fresh lemon juice – I add this after the apples come off the heat to cut some of the sweetness from the brown sugar.
Vanilla extract – Necessary. Always and forever.
Cornstarch + cold water – Whisking these together first keeps rogue lumps of cornstarch out of the apple filling.
Phyllo dough – This is the thin, flaky exterior of the apple samosas. Make sure it’s totally thawed according to the package directions before you start unfolding it.
Granulated sugar and ground cinnamon – Mix these together and sprinkle them over the buttered phyllo before baking so there’s cinnamon sugar outside, not only spice inside with the apples.
Vanilla ice cream and warm caramel sauce – Both are optional, but are they? I like serving the samosas with one or both while they’re still warm. Salted caramel is also a good option.

How to Make Apple Pie Samosas

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (cook the apples)
Melt 2 tablespoons butter in a large skillet over medium heat, then add the apples, brown sugar, apple pie spice, and salt. Let them cook for 5 to 7 minutes, stirring now and then, but don’t wait for the apples to get completely soft. I want them beginning to soften with some firmness left in the centers because they still have more cooking to do in the oven.
Step Two (thicken the filling)
Whisk the cornstarch and cold water together until smooth, then stir it into the apples. Keep stirring for another minute while the juices thicken, but watch the skillet. There shouldn’t be any runny liquid left when you’re done because the moisture is not appreciated once it’s wrapped in phyllo. Take the skillet off the heat, stir in the lemon juice and vanilla, then transfer the filling to a bowl and let it cool completely.
Step Three (get the phyllo ready)
Preheat the oven to 375°F, line a large rimmed baking sheet with parchment, and stir the granulated sugar and cinnamon together in a small bowl. Keep all 12 phyllo sheets stacked, line up the edges, and cut straight through the whole stack lengthwise into three equal strips. Keep the phyllo covered while you work because it gets temperamental once it starts drying out.
Step Four (fill and fold the samosas)
Take one phyllo strip and lightly brush it with melted butter, then place a second strip right on top and line up the edges. Spoon about 1 tablespoon of the cooled apple filling near the bottom, leaving enough room around it to make the first fold. Fold one bottom corner diagonally over the apples to enclose the filling and make your first triangle, then keep folding that triangle up the strip, following the shape you already made. Brush the final flap with melted butter to seal it, place the samosa on the prepared pan, and keep going until you have 16 to 18.
Step Five (butter, sugar and bake)
Lightly brush the tops and edges with the remaining melted butter, then sprinkle them with the cinnamon sugar. Bake for 14 to 16 minutes, and start checking around 14 because phyllo can go from pale to golden pretty quickly near the end. I’m looking for crisp, golden phyllo across the tops and folds instead of worrying about what the oven timer says.
Step Six (serve them warm)
Give the apple pie samosas a few minutes out of the oven before serving them warm. Vanilla ice cream and warm caramel sauce are optional, but dipping a crisp corner into warm caramel makes a pretty convincing argument for having it around.

Recipe Tips

If your kitchen is warm or dry, consider how long the phyllo is sitting uncovered. I keep the unused strips covered and only pull out what I need for the next samosa because the thin sheets dry out quickly.
The apple filling needs to be completely cool before assembling. I usually make mine earlier in the day, which means there’s no waiting on warm apples when I’m ready to fold everything after dinner. Small wins.
Don’t let the tablespoon of filling look stingy and talk you into adding more. The extra room around the apples is what lets you make that first diagonal fold without pushing filling out the sides.
Remember to go light with the melted butter. I brush on enough to cover the phyllo without leaving puddles or saturated areas, especially between the two sheets.

Storage and Reheating

Let the samosas cool completely before putting them into an airtight container and refrigerate them for up to 3 days. The phyllo will soften as it sits next to the apple filling, which is normal.
For reheating, I’d use the oven or air fryer instead of the microwave. A few minutes at 350°F gives the phyllo time to crisp again while the filling warms inside. The microwave will heat them, but the phyllo stays much softer.
These freeze really well. I flash-freeze the cooled samosas on a baking sheet first, then transfer them to a freezer-safe container or bag once they’re frozen so they don’t stick together. That also makes it easy to take out one at a time and reheat it in the oven.

FAQs

Do I separate the phyllo sheets before cutting them?
No. Keep all 12 sheets stacked with the edges lined up and cut through the entire stack lengthwise into three equal strips. Then separate the strips as you need them while assembling the samosas.
Do the apples need to be completely soft before I fill the samosas?
No, and I don’t want them that way. They should be beginning to soften but still have some firmness in the centers because they’ll continue cooking once the samosas go into the oven.
Can I use another kind of apple?
You can use another firm baking apple that will make it through both the stovetop cooking and the oven without turning to mush. Honeycrisp, Pink Lady or Braeburn would be good choices. Granny Smith is what I use because I like the tartness with the brown sugar and cinnamon, and I know how it acts in this filling.
Can I use puff pastry instead of phyllo dough?
Not as a direct substitute. Puff pastry is much thicker and works differently, so you won’t get the same folded triangle or the thin, crisp layers. If you have puff pastry you want to use, my puff pastry apple tarts are a better option.
Why is my phyllo cracking while I fold it?
It has probably started drying out. Keep the unused strips covered while you work and only uncover what you need for the samosa you’re folding.
Why did my apple pie samosas leak?
Usually it’s too much filling, apple filling that still had runny liquid in it, or a first fold that didn’t completely enclose the apples. About 1 tablespoon of cooled filling gives you enough room to get the first triangle closed.
Can I assemble the samosas ahead of time?
I like making the apple filling ahead and doing the folding closer to baking time. I haven’t tested assembled samosas sitting in the refrigerator for hours, and phyllo wrapped around moist filling isn’t something I want sitting around longer than necessary. Starting with cold, unbaked samosas would also change the baking time, so I stick with making the filling ahead instead.
Why are my samosas still pale after 16 minutes?
Give them more time. Oven temperatures vary, and I care more about what the phyllo looks like than whether the timer hits 16 minutes. You want the tops and folded sections golden.

From My Kitchen Notes

Small observations from the margins.

I don’t confuse holding something together with making it work. Because it doesn’t.
Lots of things are easier once the first difficult fold is behind me.
I used to think wanting more meant adding something. Now I remove what keeps getting in the way.
I don’t give endless time to things that only know how to repeat themselves.
A complicated beginning is okay if the rest knows where it’s going.
Being afraid and being careful aren’t the same thing.
There are lots of things worth coming back to once. But they still have to come back changed.
I don’t need certainty at the beginning, but direction is a requirement.
You can’t impress me with potential that never makes it out of the wrapper.

Phyllo Is Easier Once You Stop Worrying About It

Pumpkin Praline Pie with Phyllo – Spiced pumpkin, buttered phyllo, hot praline topping.
Spanakopita – Spinach, artichoke hearts, sautéed leeks, flaky phyllo.
Strawberry Goat Cheese Tart – Strawberries, goat cheese, crisp phyllo.
Apple Phyllo Crisp – Apples, pecans, flaky phyllo.
Lemon Meringue Mini Pies – Phyllo cups, lemon filling, homemade meringue.

This post may contain affiliate links. Please read my disclosure policy.

Apple Pie Samosas

Apple Pie Samosas wrap homemade spiced apple pie filling inside buttery layers of phyllo dough, then finish with cinnamon sugar before baking until crisp and golden.

Course Dessert

Cuisine American

Keyword apple pie phyllo, apple pie samosas, apple samosas, baked apple samosas, dessert samosas, phyllo apple dessert, sweet samosas

Prep Time 30

Cook Time 30

Total Time 1

Servings to 18

Calories 140kcal

Author Cathy Pollak

Equipment

large skillet Has enough surface area for the diced apples to cook evenly while allowing their released juices to reduce and thicken.
mixing bowls (small). For whisking the cornstarch slurry until smooth.
large rimmed baking sheet Gives the folded samosas enough room to bake without crowding.
parchment paper Prevents sticking and makes cleanup easier if any apple filling escapes during baking.
pastry brush Makes it easier to apply a light coating of melted butter between the phyllo sheets and over the folded samosas.
Knife For cutting the full stack of phyllo lengthwise into even strips.

Ingredients

Apple Pie Filling:

2 tbsps (28 g) unsalted butter
1 lb (454 g) Granny Smith apples about 3 medium apples, peeled and cut into ¼-inch dice
⅓ cup (71 g) packed light brown sugar
1½ tsps (3 g) apple pie spice
¼ tsp (1 g) kosher salt
1 tbsp (8 g) cornstarch
2 tbsps (30 ml) cold water
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) vanilla extract

Assembly:

¼ cup (50 g) granulated sugar
2 tsps (5 g) ground cinnamon
12 sheets phyllo dough thawed according to package directions
6 tbsps (85 g) unsalted butter melted
vanilla ice cream optional for serving
warm caramel sauce optional for serving

Instructions

Melt 2 tablespoons (28 g) butter in a large skillet over medium heat. Add the apples, brown sugar, apple pie spice, and salt. Cook, stirring occasionally, for 5 to 7 minutes, until the apples begin to soften but still have some firmness in the centers.
2 tbsps (28 g) unsalted butter, 1 lb (454 g) Granny Smith apples, ⅓ cup (71 g) packed light brown sugar, 1½ tsps (3 g) apple pie spice, ¼ tsp (1 g) kosher salt
Whisk the cornstarch and cold water together in a small bowl until completely smooth. Stir the slurry into the apples and cook, stirring constantly, for about 1 minute, until the released apple juices have thickened and no loose liquid remains in the skillet.
1 tbsp (8 g) cornstarch, 2 tbsps (30 ml) cold water
Remove the skillet from the heat and stir in the lemon juice and vanilla extract. Transfer the apple filling to a bowl and cool completely before assembling the samosas.
1 tbsp (15 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.
Stir the granulated sugar and cinnamon together in a small bowl and set aside.
¼ cup (50 g) granulated sugar, 2 tsps (5 g) ground cinnamon
Place the stacked phyllo sheets on a clean work surface with the edges aligned. Cut through the entire stack lengthwise into three equal strips using a sharp knife or kitchen scissors. Keep the phyllo covered while working to prevent it from drying out and cracking.
12 sheets phyllo dough
Place one phyllo strip on the work surface and lightly brush with melted butter. Top with a second phyllo strip, aligning the edges. Place about 1 tablespoon of the cooled apple filling near the bottom of the strip, leaving enough phyllo around the filling to make the first fold.
6 tbsps (85 g) unsalted butter
Fold one bottom corner diagonally over the apple filling to form a triangle and enclose the filling. Continue folding the triangle up the length of the strip, keeping the edges aligned as you go. Lightly brush the final flap with melted butter to seal. Transfer to the prepared baking sheet and repeat with the remaining phyllo and apple filling to make 16 to 18 samosas.
Lightly brush the tops and edges of the samosas with the remaining melted butter. Sprinkle evenly with the cinnamon sugar.
Bake for 14 to 16 minutes, or until the phyllo is crisp and golden across the tops and folded areas. Begin checking at 14 minutes, as phyllo can brown quickly during the final few minutes of baking.
Serve the apple pie samosas warm with vanilla ice cream and warm caramel sauce, if desired.
vanilla ice cream, warm caramel sauce

Notes

Use the 1-pound (454 g) apple weight as your guide since apple size can vary considerably.
Keep phyllo covered while working to prevent it from drying out.
Cool the apple filling completely before assembling.
Yield will vary slightly depending on apple size and the amount of filling used, about 16 to 18 samosas.
Optional ice cream and caramel sauce are not included in the nutrition information.

Nutrition

Have you made these Apple Pie Samosas? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Apple Pie Samosas appeared first on Noble Pig.

Almond Cream Bread Pudding

Cathy Pollak — Mon, 14 Sep 2026 14:40:17 +0000

This almond cream bread pudding has a separate almond filling layered between custard-soaked bread, then a buttery brown sugar glaze poured over the top after baking. Keeping the almond cream separate gives the pudding fuller almond flavor, and a softer, richer center.

Almond Bread Pudding with Almond Cream and Brown Sugar Glaze

I wanted this almond cream bread pudding to taste like almond, not like regular bread pudding with a splash of almond extract mixed into the custard. I kept thinking about marzipan and almond pastries, including almond cake, where I know what I’m tasting before I’ve even finished the first bite. Those are my favorite.

Bread pudding already has lots of custard, and I didn’t want the almond flavor to disappear into it. I gave the almond cream its own place in the recipe, separate from the custard, so I could taste the almond filling and the custard on their own even after everything had baked together.

I added the brown sugar butter glaze because after adding the almond cream, I saw no reason to hold back.

The Decisions Behind This Recipe

I kept the almond cream separate from the custard because mixing everything together wasn’t giving me enough almond flavor. Keeping it on its own gives the bread pudding the marzipan-like almond taste without adding more extract to the custard.
The almond cream is mostly almond flour with a small amount of all-purpose flour. The almond flour is where most of the flavor comes from, while the all-purpose flour helps the filling stay together once it goes into the custard and bakes.
The custard is less sweet than I normally might make it because the almond cream and brown sugar butter glaze are already doing enough. I still wanted this to be a very rich bread pudding, but not one where I was done after two bites.
The sliced almonds go on before baking so they can toast in the oven with the bread pudding. The pudding needs more time than the almonds do, so I keep the dish covered for most of the bake and uncover it near the end.
I pour the brown sugar butter glaze over the bread pudding while it’s still warm so some of it can soak into the top. I don’t want it sitting on the surface like frosting because I want some of that brown sugar and butter getting into the bread too.

Ingredients

Italian country loaf – I like a loaf with enough strength to soak up the custard without turning to mush. Day-old bread works best because it’s already dry and ready to take in more of the custard.
Eggs – You’ll need them for both the almond cream and the custard. They help the almond filling set and give the custard its soft texture.
Whole milk – This makes up most of the liquid in the custard, along with the heavy cream.
Heavy whipping cream – Some goes into the custard, and you’ll use more to finish the brown sugar butter glaze.
Granulated sugar – Sweetens both the custard and the almond cream.
Light brown sugar – You’ll use this in the custard and again for the glaze. If you’re out, you can make my homemade brown sugar.
Butter – (salted and unsalted) This goes into all three parts of the recipe, so you’ll use it for the almond cream, the custard and the brown sugar glaze.
Almond flour – This makes up most of the almond cream and gives it its strong almond flavor.
All-purpose flour – There’s only a small amount, but it helps the almond filling stay together as it bakes.
Almond extract – This goes into both the almond cream and the custard, so the almond flavor isn’t limited to the filling.
Vanilla extract – This goes into the custard and the brown sugar glaze.
Ground cinnamon – There’s enough in the custard to give it some cinnamon flavor without making this taste like cinnamon bread pudding.
Ground nutmeg – I use less nutmeg than cinnamon so it stays in the background with the custard.
Sliced almonds – These go across the top and add toasted almond along with the softer almond filling inside.

How To Make Almond Cream Bread Pudding

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the almond cream)
Coat a 9 x 13-inch (23 x 33 cm) baking dish with cooking spray. In the bowl of a stand mixer, beat the almond flour, softened butter, sugar, almond extract and eggs until creamy, stopping to scrape down the bowl as needed. Add the all-purpose flour and mix again. The almond cream should be soft enough to pipe but still thick enough to stay in a mound when it comes out of the piping bag. Set it aside while you make the custard.
Step Two (mix the custard)
Preheat the oven to 350°F (177°C). In a large bowl, whisk together the eggs, whole milk, heavy cream, melted butter, granulated sugar, brown sugar, cinnamon, vanilla extract, almond extract and nutmeg. Keep whisking until the eggs are completely mixed in and you don’t have any streaks of egg white left.
Step Three (start with half the bread and custard)
Tear the bread into large pieces and put half of it into the prepared baking dish. Pour half of the custard over the bread and give it a minute to soak in. Press down lightly on any pieces that are still dry on top, but don’t mash the bread into the custard.
Step Four (add the almond cream)
Transfer the almond cream to a piping bag fitted with a wide opening and pipe it over the soaked bread, spreading it around the dish instead of putting most of it in one area. You don’t need to cover every inch of bread because the almond cream will still be spread throughout the pudding once the second layer of bread goes on.
Step Five (finish the layers)
Add the remaining bread, then pour the rest of the custard evenly over it. Scatter the sliced almonds across the top, pressing a few down between the pieces of bread so they aren’t all sitting in the same place.
Step Six (rest and bake)
Let the assembled bread pudding sit for 10 minutes before it goes into the oven so the bread has time to absorb the custard. Cover the dish loosely with foil and bake for 45 to 50 minutes, removing the foil for the final 5 minutes. It’s done when the center is puffed and set and you don’t see loose custard moving around when you give the pan a light nudge. The center can still feel soft because it will firm more as the bread pudding rests.
Step Seven (make the glaze and pour it on warm)
While the bread pudding finishes baking, melt the butter in a small saucepan and stir in the brown sugar until the mixture is smooth. Add the vanilla and heavy cream and whisk until the glaze is fully mixed. Pour it over the bread pudding while both are still warm, moving around the dish as you pour so the glaze gets over more than the center.

Recipe Tips

The almond cream should not be loose or pourable. If yours is, double-check the almond flour, butter and egg measurements before you continue.
Give the bread pudding about 10 minutes to rest after the glaze goes on before serving it. It will be very soft straight from the oven, and that short rest gives the custard and almond filling time to firm up.
I’ve only made this with an Italian country loaf, which is what I recommend. Brioche or challah can also be used, but both will give you a richer, softer bread pudding.
Store leftover almond flour in the freezer once the bag is open because the natural oils can eventually turn rancid. But now that the bag’s open, use it to make my almond cruffins or amaretti cookies.
Tear the bread instead of cutting it into neat cubes. The uneven pieces give the custard more places to soak in, and I like the way the bread pudding looks once it’s baked.
I keep the pieces of bread large. If you tear them too small, they absorb the custard much faster and the finished bread pudding can become softer than you want.
Use a piping bag with a wide opening for the almond cream. The bread below is already wet with custard, and piping makes it easier to spread the almond cream around the dish without having to press and smear it over the soaked bread.
Let the melted butter cool before whisking it into the custard. It can still be warm, but I don’t pour hot butter directly into the eggs.
Don’t decide the bread pudding is done based on how browned it looks on top. The sliced almonds and exposed bread can look ready before the custard in the center has finished baking, so the center is what tells me when it’s done.
If you don’t have a piping bag, use a large zip-top bag and cut off one corner. Make the opening wide so the almond cream can come through without having to squeeze the bag too hard.

Storage and Reheating

Let the bread pudding cool completely, then cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 3 days.
Reheat individual servings in the microwave until warmed through. For several servings, cover the baking dish with foil and warm it in a 300°F (149°C) oven until heated through.
The brown sugar glaze will soak farther into the bread as it sits in the refrigerator, so leftovers will be softer than the bread pudding was on the first day.
I like this bread pudding the day it’s baked, when the sliced almonds are freshly toasted and the brown sugar glaze is still warm, but the leftovers reheat well.

FAQs

Why does the almond cream taste a little like marzipan?
Almond flour, butter, sugar and almond extract give it some of the same flavors you get from marzipan and other almond pastry fillings. The almond cream is much softer because it also contains eggs and bakes between the custard-soaked bread.
Can I assemble almond bread pudding ahead of time?
You can assemble it a few hours before baking and keep it covered in the refrigerator. Wait to add the sliced almonds until you’re ready to bake so they aren’t sitting in the custard while the bread pudding waits.
Can I make this almond bread pudding without the brown sugar glaze?
You can, but it’s much better with the glaze. Without it, you’ll still have the almond cream and custard, but you’ll miss the brown sugar and butter that soak into the top after baking.
Why does this recipe use both almond and vanilla extract?
The almond extract goes into both the almond cream and the custard because I wanted almond flavor in both. I use vanilla in the custard and brown sugar glaze as a background flavor.
Can I reduce the sugar in this bread pudding?
I wouldn’t reduce the sugar in the almond cream or brown sugar glaze. If you want the bread pudding less sweet, hold back some of the glaze instead of changing the almond filling.

From My Kitchen Notes

Small observations from the margins.

I’ve never believed one kind of sweetness has to be enough.
I see the difference between soaking something in and losing it completely.
Sometimes the separate part is the reason it works.
I’ve stopped assuming more time fixes everything. It doesn’t.
If I have to hunt for it, there probably wasn’t enough.
Holding back is useful until it becomes the only reason you’re saying no.
Warmth is useful. So is knowing when something is done.
I don’t think everything needs to become part of something else to belong there.
The best parts should not require explanation.
The thing I thought was extra can turn out to be the best part.

When Stale Bread Gets Ambitious

Caramel Apple Bread Pudding – Brioche, apples, caramel, warm spices.
Mushroom and Leek Bread Pudding – Mushrooms, leeks, bacon, savory custard.
Chocolate Croissant Bread Pudding – Croissants, chocolate, custard, buttery pastry.

This post may contain affiliate links. Please read my disclosure policy.

Almond Cream Bread Pudding

Almond Cream Bread Pudding has a separate almond filling layered between custard-soaked bread and sliced almonds, then a warm brown sugar butter glaze poured over the top after baking.

Course Dessert

Cuisine American

Keyword almond bread pudding, almond bread pudding recipe, almond cream bread pudding, bread pudding recipe, bread pudding with almond cream

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 548kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm) For assembling and baking the bread pudding.
Stand Mixer or hand mixer. For mixing the almond cream until creamy.
mixing bowls (large) For whisking the custard.
Saucepan (small) For making the brown sugar butter glaze.
pastry bag or large zip-top bag. For distributing the almond cream over the soaked bread.
whisk (large). For thoroughly mixing the eggs into the custard.

Ingredients

cooking spray

Almond Cream:

2¼ cups (216 g) almond flour
¾ cup (170 g) unsalted butter softened
¾ cup (150 g) granulated sugar
1½ tsps (7 ml) almond extract
3 large eggs room temperature
3 tbsps (24 g) all-purpose flour

Bread Pudding Base:

6 large eggs room temperature
2 cups (480 ml) whole milk
1 cup (240 ml) heavy whipping cream
6 tbsps (85 g) salted butter melted and cooled
¼ cup (50 g) granulated sugar
½ cup (110 g) light brown sugar
1 tsp (3 g) ground cinnamon
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) almond extract
¼ tsp (0.5 g) ground nutmeg
1 lb (454 g) Italian country loaf torn into rough pieces, divided
½ cup (43 g) sliced almonds

Brown Sugar Glaze:

8 tbsps (113 g) salted butter
3 tbsps (40 g) light brown sugar
1½ tsps (7 ml) vanilla extract
2 tbsps (30 ml) heavy whipping cream

Instructions

Coat a 9 x 13-inch (23 x 33 cm) baking dish with cooking spray, then add the almond flour, softened butter, granulated sugar, almond extract and eggs to the bowl of a stand mixer and beat until creamy, stopping to scrape down the bowl as needed. Add the all-purpose flour and mix again until the almond cream is soft enough to pipe but thick enough to stay in a mound when it comes out of the piping bag, then set aside.
cooking spray, 2¼ cups (216 g) almond flour, ¾ cup (170 g) unsalted butter, ¾ cup (150 g) granulated sugar, 1½ tsps (7 ml) almond extract, 3 large eggs, 3 tbsps (24 g) all-purpose flour
Preheat the oven to 350°F (177°C), then whisk the eggs, whole milk, heavy cream, melted and cooled butter, granulated sugar, brown sugar, cinnamon, vanilla extract, almond extract and nutmeg together in a large bowl until completely mixed and no streaks of egg white remain.
6 large eggs, 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy whipping cream, 6 tbsps (85 g) salted butter, ¼ cup (50 g) granulated sugar, ½ cup (110 g) light brown sugar, 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) vanilla extract, 1 tsp (5 ml) almond extract, ¼ tsp (0.5 g) ground nutmeg
Tear the bread into large pieces and place half in the prepared baking dish, then pour half of the custard evenly over the bread and let it soak in briefly, pressing down lightly on any pieces that remain dry on top without mashing the bread into the custard.
1 lb (454 g) Italian country loaf
Transfer the almond cream to a piping bag fitted with a wide opening and pipe it over the soaked bread, spreading it around the dish so most of the almond cream isn’t concentrated in one area.
Add the remaining bread and pour the remaining custard evenly over it, then scatter the sliced almonds across the top and press a few down between the pieces of bread.
½ cup (43 g) sliced almonds
Let the assembled bread pudding rest for 10 minutes so the bread can absorb the custard, then cover the dish loosely with foil and bake for 45 to 50 minutes, removing the foil for the final 5 minutes. The bread pudding is done when the center is puffed and set and you don’t see loose custard moving when the pan is lightly nudged.
While the bread pudding finishes baking, melt the butter in a small saucepan and stir in the brown sugar until smooth, then add the vanilla and heavy cream and whisk until the glaze is completely mixed.
8 tbsps (113 g) salted butter, 3 tbsps (40 g) light brown sugar, 1½ tsps (7 ml) vanilla extract, 2 tbsps (30 ml) heavy whipping cream
Pour the warm brown sugar glaze evenly over the bread pudding while it is still warm, then let the bread pudding rest for about 10 minutes before serving.

Notes

If your bread is fresh, tear it into pieces and dry it in a 250°F (121°C) oven for 10 to 15 minutes before assembling the bread pudding.
The almond cream should be soft enough to pipe but thick enough to stay in a mound. If it becomes too soft to pipe easily, refrigerate it briefly before continuing.
I tested this recipe with an Italian country loaf. Brioche or challah can also be used, although either will make a richer, softer bread pudding.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or cover the baking dish with foil and reheat at 300°F (149°C) until warmed through.

Nutrition

Have you made this Almond Cream Bread Pudding? I’d love to hear how it turned out — leave a comment below and let me know.

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The post Almond Cream Bread Pudding appeared first on Noble Pig.

Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze

Cathy Pollak — Sun, 13 Sep 2026 17:03:21 +0000

I wanted a sweet potato Bundt cake where every extra step changed something I could taste, so I roasted the potatoes, browned the butter and used dark rum three different ways. The warm cake gets a buttered rum soak, the cooled cake gets rum caramel and toasted pecans, and I wouldn’t leave any of it out.

Roasted Sweet Potato Bundt Cake with Brown Butter and Dark Rum

Most of the time, I’m really easygoing about cooking and baking, or at least it seems that way if you’re standing in my kitchen. Then there are the recipes where science me gets involved and things get unnecessarily specific very quickly. It’s fun sometimes to turn my kitchen into a lab, especially when sugar is involved. This sweet potato Bundt cake with buttered rum caramel glaze is my exhibit one.

I kept removing variables until I knew exactly what each step was doing. Roasting the sweet potatoes gave me more control over their water content. Weighing the purée kept the cake from changing depending on the size of the potatoes. Browning the butter got me the flavor I wanted, but it also cooked off water, so I restored that loss instead of treating browned butter and melted butter as interchangeable. From there, almost every step became another way to control moisture, mixing, absorption or what the caramel does once it touches the finished cake. I get it. It’s a lot. Sometimes I’m standing in my own way.

The good news is you don’t have to care as much about any of this as I did. You only need to roast a couple of sweet potatoes, own a kitchen scale and be willing to follow directions from someone who has spent way too much time thinking about the water that left a pan of butter.

The Decisions Behind This Recipe

The goal was always a mega amount of sweet potato in this cake, but I didn’t want to add more water along with it. Roasting made more sense to me than boiling because the potatoes cook in their own skins, their flavor becomes more concentrated, and I end up with a purée I can control better. I use Garnet or Jewel sweet potatoes and purée the flesh until completely smooth because I don’t want chunks of sweet potato in the cake.
Two sweet potatoes can look close enough in size and give you very different amounts of purée, so once I had the amount I liked, I stopped measuring this part by the potato. I found that 340 grams was the right amount. That lets me buy potatoes without worrying too much about their exact size, and it keeps me from adding another spoonful of purée because I have some left and convincing myself it probably won’t make a difference. It does.
This is probably where I lost any remaining claim that I was going to be normal about this cake. I wanted brown butter, but browning butter means cooking water out of it, and I didn’t want to change the amount of liquid in the cake while I was changing the flavor. So I weigh the butter after browning and add enough water to get back to the weight I started with. I get all the toasted milk solids and still know how much butter and water I’m putting into the batter.
Putting more rum in the batter wasn’t going to give me everything I wanted from it, so I stopped asking one addition to do it all. Some goes into the batter, more goes into the buttered rum soak that I brush over the warm cake, and even more goes into the caramel after I take it off the heat. This gives me rum throughout the cake without turning the batter into an experiment it never agreed to be part of.
To get the buttered rum soak to disappear into the cake, I brushed it on gradually while the cake wass still warm and gave each pass a chance to absorb. The caramel had a completely different assignment. I waited until the cake wass cool and let the caramel cool too, because it took patience to get the slow drips down the Bundt instead of watching the caramel slide onto the plate.
There’s already a lot happening inside this cake, and I liked the pecans more once I moved them to the top. I toast the pecans first, chop them and add the pieces while the caramel is still wet. This is another reason I don’t want the caramel too hot, because thinner caramel can carry everything right down to the plate. The cake stays soft inside, and the pecans add something completely different when you get to the top of the slice.

Ingredients

Garnet or Jewel sweet potatoes – I used orange-fleshed sweet potatoes and roasted them instead of boiling. I puréed the flesh until it was smooth, then weighed out 340 grams. This wasn’t the place for an extra spoonful because I had some left.
Unsalted butter – I browned most of the butter, then weighed it and added back the water that cooked off. I saved some of the browned butter for the rum soak and used the rest in the cake. The caramel gets regular unsalted butter.
All-purpose flour – There’s a decent amount of sweet potato purée in this cake, so I needed enough flour to support it without making the cake too firm.
Granulated and light brown sugar – I used both in the batter, then used more brown sugar in the rum soak and caramel. If you’re out, make a batch of my homemade brown sugar.
Full-fat sour cream and whole milk – I used both to get the rise I want from a substantial batter that also has acidic sour cream. There were enough variables in this cake without seeing what reduced-fat sour cream would do to it.
Eggs – I used four large eggs and brought them to room temperature before mixing.
Dark rum – I used dark rum in the batter, the buttered rum soak and the caramel, so its flavor is important. Look for one with caramel, vanilla, oak or brown sugar notes. You don’t want to use white rum.
Vanilla bean paste – I used this in the cake, rum soak and caramel too. I love the vanilla bean specks in the caramel, and the flavor is really good with the dark rum and brown butter.
Ground cinnamon and freshly grated nutmeg – I used more cinnamon than nutmeg, but I wouldn’t leave the nutmeg out. Freshly grated nutmeg gave me something cinnamon alone didn’t.
Baking powder and baking soda – I used both because of the sour cream and the amount of sweet potato purée in the batter. I wouldn’t substitute one for the other.
Fine sea salt – I used it in the cake, rum soak and caramel. There are enough sweet ingredients in this recipe that I don’t consider the salt optional.
Heavy cream – Turns the butter and brown sugar into a smooth caramel and keeps it pourable once it has cooled enough to go onto the cake. I wouldn’t substitute milk.
Pecans – The pecans started out inside the cake, and I liked them much more once I moved them to the top. I toasted them before chopping, then added them while the caramel was still wet.
Water – Use enough water to replace what the butter lost while browning, so the amount can be different every time. Use filtered water if your tap water isn’t the best.

How to Make Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (roast and purée the sweet potatoes)
Roast the sweet potatoes at 400°F (204°C) until they’re completely tender. Let them cool enough to handle, remove the skins and purée the flesh until smooth. Weigh out 340 grams and let it cool completely. Don’t eyeball this part or use however much the two potatoes happen to give you, because this is one of the measurements I worked hard to stop from changing on me. I realize that sounds dramatic, but it’s true.
Step Two (brown the butter and put the water back)
Brown 285 grams of butter until the milk solids are golden and smell toasted, then pour everything into a bowl and let it cool for a couple of minutes. Weigh it and add room-temperature water until you’re back at 285 grams, then whisk it together well. Reserve 15 grams for the rum soak and keep the other 270 grams for the cake. This sounds way more involved than it is. The scale does all the thinking for you.
Step Three (make the cake batter)
Reduce the oven to 350°F (177°C) and prepare a 12-cup Bundt pan very well, including every crevice. Whisk the dry ingredients in one bowl and the sour cream, milk, rum and vanilla bean paste in another. Beat the restored brown butter with both sugars for about three minutes, until the mixture is smooth and slightly lighter, then add the eggs one at a time followed by the sweet potato purée. Alternate the dry ingredients with the sour cream mixture on low speed, ending with the dry, and stop mixing once the flour is gone. Give the batter a few folds by hand before spooning it into the pan.
Step Four (bake, turn it out and give it the rum soak)
Bake for about 60 minutes, until a long skewer comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15 minutes before turning it onto a rack. While it’s still warm, heat the rum, brown sugar, reserved brown butter, vanilla and salt only until the sugar dissolves, then brush the mixture over the cake a little at a time. Let each addition absorb before brushing on more, then leave the cake alone until it’s completely cool.
Step Five (toast the pecans and make the rum caramel)
Toast the pecans until fragrant and let them cool before roughly chopping. For the caramel, cook the brown sugar and butter together for about two minutes, slowly whisk in the cream and let it simmer until smooth and slightly thickened. Take it off the heat before adding the dark rum, vanilla and salt, then let the caramel cool until it pours slowly instead of running everywhere the second it leaves the spoon.
Step Six (finish the cake)
Move the completely cooled cake to your serving plate and spoon the rum caramel over the top, letting it drip slowly down the Bundt ridges. Add the toasted pecans while the caramel is still wet so they stay put, then give the finished cake at least 20 minutes before cutting it. After everything this cake went through, another 20 minutes is nothing.

Recipe Tips

Buy sweet potatoes that feel firm and heavy for their size, but don’t worry about finding two that weigh the same. You need 340 grams of cooled purée for the cake, and I’d buy a little more than you think you’ll need so you don’t come up short after roasting. You can also roast them ahead, make the purée and refrigerate it overnight, then let it return to room temperature before baking.
Prepare every part of the Bundt pan, including the center tube and all the decorative grooves. I use baking spray with flour or cake goop, and I’m less casual about this when the cake has this many hours invested in it.
Use a long wooden skewer instead of a toothpick to check the cake because you need to reach the thickest portion of the Bundt. Mine was finished at about 60 minutes and registered approximately 202°F (94°C), but I use the skewer and springback first, with temperature as another confirmation.
Put parchment or a baking sheet underneath the cooling rack before brushing on the buttered rum soak. Some of it will make its way through the cake or down the sides while you’re working, and catching it underneath saves you from scrubbing rum and sugar off the counter later.
The dark rum is open, so let’s not waste it. Use it to make my grilled pineapple sundaes with hot buttered rum sauce, dirty banana cocktail or gingerbread tiramisu.
If you still feel like baking, use the extra sour cream from this recipe to make my sour cream blueberry muffins or sour cream biscuits.
You could also roast a larger sweet potato so you have an extra ½ cup of purée for my sweet potato muffins with cinnamon-sugar coating. After everything I’ve said about weighing the purée for this cake, I’m not suggesting you put the extra in the Bundt.

Storage and Make-Ahead

Store the finished cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days. I like serving it at room temperature, so let refrigerated slices sit out long enough for the cake and caramel to soften before serving.
You can bake the cake and add the buttered rum soak one day ahead. Once the cake has cooled completely, cover it well and keep it at room temperature, then make the caramel and add the toasted pecans before serving.
For longer storage, freeze the cake before adding the caramel and pecans. Wrap the completely cooled cake well and freeze for up to 2 months, then thaw it overnight in the refrigerator and let it return to room temperature before finishing it.

FAQs

What type of sweet potato is best for sweet potato Bundt cake?
I use orange-fleshed Garnet or Jewel sweet potatoes because they become creamy when roasted and give me the flavor and texture I developed the recipe around. Don’t use canned candied yams or sweet potatoes packed in syrup because the added sugar and liquid would change the formulation. I also wouldn’t substitute a white-fleshed sweet potato because I didn’t develop the cake with one, and you’ll lose the orange color.
Can I use canned sweet potato purée?
Plain canned sweet potato purée may work, but I haven’t tested it and moisture can vary by brand. I recommend roasting fresh sweet potatoes so you can control the purée more closely. Sweet potato pie filling should not be used.
Why are you adding water back to browned butter?
Butter contains water, and the amount varies by brand. Some of that water evaporates when you brown it. I wanted the flavor from the browned milk solids without changing the liquid-to-fat ratio of the cake, so I weigh the browned butter and replace enough water to return it to 285 grams.
Can I use regular melted butter instead of browned butter?
I haven’t tested the finished recipe with regular melted butter, and I wouldn’t substitute it without expecting a different cake. The browned butter is part of the flavor of both the cake and the buttered rum soak.
What kind of rum should I use?
Use a dark rum with caramel, vanilla, oak or brown sugar notes. I prefer it to white rum, which has a lighter flavor. Spiced rum would also introduce whatever spices and flavorings that brand contains, so I would stay with dark rum.
Does the alcohol cook out?
Not completely. Rum is used in the baked cake and heated soak, but it’s also stirred into the caramel after the pan comes off the heat. I wouldn’t consider the finished cake alcohol-free.
Can I leave out the rum?
I haven’t tested an alcohol-free substitution, and because rum is used in the batter, soak and caramel, I wouldn’t recommend removing it and guessing at replacement amounts. This cake was developed as a rum cake.
Why did my sweet potato cake turn out dense or gummy?
The first things I would look at are the amount and moisture of the sweet potato purée, how the flour was measured, how long the batter was mixed after adding the flour and whether the cake was completely baked. This is one recipe where weighing the flour and the 340 grams of purée is useful.

From My Kitchen Notes

Small observations from the margins.

Things can get better after I’ve stopped trying to keep them from getting too dark.
I’m learning there’s a difference between losing control and finally letting something happen.
I can spend a long time being careful with something and still want to know what happens when I pour it on.
I have good judgment. I don’t always use it.
There are moments I’m willing to wait for and others I’m interested in testing.
Holding back is useful right up until it starts interfering with the result.
I can be suspicious of anything that requires this much patience and still expects me to act normal at the end.
I’ve spent so much time measuring carefully. Eventually somebody has to pour.
I can wait twenty minutes for caramel. Other things have already had enough time.

The Bundt Pan Isn’t Going Away Yet

Peach Cobbler Bundt Cake with Bourbon Caramel – Peaches, Southern-style Bundt cake, bourbon caramel.
Brown Sugar Cinnamon Apple Bundt Cake – Fresh apples, brown sugar swirl, cinnamon.
Brown Butter Carrot Bundt Cake with Cream Cheese Frosting – Brown butter, carrots, spices, cream cheese frosting.
Italian Hangover Cake – Olive oil, ground almonds, citrus zest, liqueur syrup.

This post may contain affiliate links. Please read my disclosure policy.

Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze

Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze is made with roasted sweet potato purée, restored brown butter and dark rum, then brushed with a warm buttered rum soak and finished with cooked rum caramel and toasted pecans.

Course Dessert

Cuisine American

Keyword brown butter Bundt cake, buttered rum cake, holiday bundt cake, roasted sweet potato cake, rum cake glaze, rum caramel glaze, sweet potato Bundt cake, sweet potato cake, sweet potato dessert, sweet potato rum cake, Thanksgiving Bundt cake

Prep Time 45

Cook Time 2 10

Cooling and Finishing: 2

Total Time 4 55

Servings slices

Calories 520kcal

Author Cathy Pollak

Equipment

12-cup Bundt pan Provides enough capacity for the batter to rise without overflowing.
baking sheet Used for roasting the sweet potatoes and toasting the pecans.
parchment paper or foil. Makes cleanup easier after roasting the sweet potatoes.
food processor or immersion blender. Purées the roasted sweet potato flesh until completely smooth.
kitchen scale Important for measuring the sweet potato purée and restoring the browned butter to its original weight.
light-colored saucepan Makes it easier to see the milk solids change color while the butter browns.
Saucepan (small) Used for preparing the buttered rum soak and caramel glaze.
Stand Mixer with paddle attachment or electric hand mixer. Mixes the batter thoroughly while providing good control over mixing speed.
mixing bowls Keep the dry ingredients, sour cream mixture and other components separate until needed.
whisk Mixes the dry ingredients, dairy mixture and restored browned butter evenly.
rubber spatula Scrapes the bowl thoroughly and finishes the batter by hand without unnecessary mixing.
microplane grater Finely grates the nutmeg directly into the dry ingredients.
cooling rack Allows air to circulate around the cake while it cools and while the rum soak is applied.
skewer (long) Reaches far enough into the thickest part of the Bundt to check for doneness.
instant-read thermometer Provides an additional doneness check when inserted into the center of the cake.
pastry brush Applies the buttered rum soak gradually so it has time to absorb.

Ingredients

Roasted Sweet Potato:

2 medium-large Garnet or Jewel sweet potatoes enough to yield 1½ cups (340 g) smooth roasted sweet potato purée.

Brown Butter:

1⅓ cups (285 g) unsalted butter
room temperature water as needed to restore the browned butter to 285 g total weight.

Sweet Potato Cake:

baking spray with flour
1⅓ cups minus 1 tablespoon (270 g) restored browned butter from above (reserve the extra tablespoon for the rum soak)
3 cups (360 g) all-purpose flour
2 tsps (5 g) ground cinnamon
2 tsps (8 g) baking powder
1 tsp (6 g) fine sea salt
½ tsp (2.5 g) baking soda
½ tsp (1 g) freshly grated nutmeg
¾ cup (180 g) full-fat sour cream room temperature
¼ cup (60 ml) whole milk room temperature
3 tbsps (45 ml) dark rum
1 tbsp (15 ml) vanilla bean paste
4 large eggs room temperature
1½ cups (340 g) roasted sweet potato purée cooled
1¼ cups (250 g) granulated sugar
¾ cup (150 g) packed light brown sugar

Buttered Rum Soak:

2 tbsps (30 ml) dark rum
2 tbsps (25 g) packed light brown sugar
1 tbsp (15 g) restored browned butter reserved from above
½ tsp (2.5 ml) vanilla bean paste
pinch fine sea salt

Buttered Rum Caramel Glaze:

⅓ cup plus 1 tablespoon (75 g) packed light brown sugar
3 tbsps (42 g) unsalted butter
2 tbsps plus 2 teaspoons (40 ml) heavy cream
1½ tbsps (22.5 ml) dark rum
½ tsp (2.5 ml) vanilla bean paste
⅛ tsp (0.75 g) fine sea salt

Toasted Pecan Finish:

½ cup (45 g) pecan halves or pieces

Instructions

Preheat oven to 400°F (204°C). Scrub sweet potatoes and prick several times with a fork. Place on a lined baking sheet and roast for 50 to 70 minutes, until completely tender.
2 medium-large Garnet or Jewel sweet potatoes
Cool sweet potatoes until comfortable to handle. Remove skins and purée flesh until completely smooth. Weigh 340 grams purée and cool completely to room temperature.
Place 285 grams unsalted butter in a light-colored saucepan over medium heat. Cook, stirring and scraping the bottom frequently, until the milk solids are very golden brown and smell toasted and nutty.
1⅓ cups (285 g) unsalted butter
Immediately transfer browned butter and all browned milk solids to a heatproof bowl. Cool for 2 to 3 minutes, then weigh. Add enough room-temperature water to restore the total weight to 285 grams and whisk until fully incorporated.
room temperature water
Reserve 15 grams restored browned butter for the soak. Cool the remaining 270 grams until warm or room temperature but still fluid.
Reduce oven temperature to 350°F (177°C). Thoroughly coat a 12-cup Bundt pan with baking spray containing flour or cake goop.
baking spray with flour
Whisk flour, cinnamon, baking powder, salt, baking soda and nutmeg together in a medium bowl.
3 cups (360 g) all-purpose flour, 2 tsps (5 g) ground cinnamon, 2 tsps (8 g) baking powder, 1 tsp (6 g) fine sea salt, ½ tsp (2.5 g) baking soda, ½ tsp (1 g) freshly grated nutmeg
Whisk sour cream, milk, dark rum and vanilla bean paste together in a separate bowl until smooth.
¾ cup (180 g) full-fat sour cream, 3 tbsps (45 ml) dark rum, 1 tbsp (15 ml) vanilla bean paste, ¼ cup (60 ml) whole milk
Beat 270 grams restored browned butter with granulated sugar and light brown sugar on medium speed for about 3 minutes, scraping the bowl as needed, until smooth, cohesive and slightly lightened.
1⅓ cups minus 1 tablespoon (270 g) restored browned butter from above, 1¼ cups (250 g) granulated sugar, ¾ cup (150 g) packed light brown sugar
Add eggs one at a time, mixing well after each addition. Mix in cooled sweet potato purée on low speed until evenly incorporated.
4 large eggs, 1½ cups (340 g) roasted sweet potato purée
On low speed, add one-third of the flour mixture, followed by half of the sour cream mixture. Repeat, then add the remaining flour mixture and mix only until no visible flour remains.
Scrape the sides and bottom of the bowl and fold the batter several times with a rubber spatula. Spoon batter evenly into the prepared Bundt pan, smooth the top and tap the pan firmly against the counter several times to release large air bubbles.
Bake for about 60 minutes, until the top springs back when lightly touched and a long wooden skewer inserted into the thickest portion comes out clean or with a few moist crumbs. The center should register approximately 200 to 205°F (93 to 96°C).
Cool cake in the pan on a wire rack for 15 minutes. Carefully invert onto the rack and remove the pan.
While the cake is warm, heat dark rum, brown sugar, reserved 15 grams browned butter, vanilla bean paste and salt over medium-low heat, stirring until the sugar dissolves and the mixture is smooth. Do not boil.
2 tbsps (30 ml) dark rum, 2 tbsps (25 g) packed light brown sugar, 1 tbsp (15 g) restored browned butter , ½ tsp (2.5 ml) vanilla bean paste, pinch fine sea salt
Place parchment or a baking sheet beneath the cooling rack. Gradually brush the warm soak over the top and sides of the cake, allowing it to absorb between applications. Cool cake completely.
Toast pecans at 350°F (177°C) for 7 to 10 minutes, stirring once, until fragrant and lightly darkened. Cool completely and roughly chop.
½ cup (45 g) pecan halves
Cook brown sugar and butter for the caramel in a small saucepan over medium heat for about 2 minutes, stirring constantly, until the butter is melted and the mixture looks smooth.
⅓ cup plus 1 tablespoon (75 g) packed light brown sugar, 3 tbsps (42 g) unsalted butter
Slowly whisk in heavy cream. Bring to a gentle simmer and cook for 2 to 3 minutes, whisking frequently, until smooth and slightly thickened.
2 tbsps plus 2 teaspoons (40 ml) heavy cream
Remove caramel from heat and stir in dark rum, vanilla bean paste and salt. Cool for 10 to 20 minutes, stirring occasionally, until thickened but still pourable.
1½ tbsps (22.5 ml) dark rum, ½ tsp (2.5 ml) vanilla bean paste, ⅛ tsp (0.75 g) fine sea salt
Transfer the completely cooled cake to a serving plate. Spoon caramel over the top and allow it to run down the sides. Add toasted pecans while the caramel is wet and let stand for at least 20 minutes before slicing.

Notes

Use exactly 340 grams of cooled sweet potato puree. Too much purée or purée with excess moisture can make the cake dense or gummy.
Browning the butter removes water. After browning, weigh the butter and add enough room-temperature water to return the total weight to 285 grams before dividing it between the cake and rum soak.
Because the browned butter is fluid, the butter and sugars will not become pale and fluffy like traditionally creamed butter. Beat until smooth and lightened.
Apply the buttered rum soak gradually while the cake is still warm, allowing each addition to absorb before adding more.
Let the caramel cool until it falls from the spoon in slow, substantial drips. If it becomes too thick, warm it over low heat and add heavy cream 1 teaspoon (5 ml) at a time. If it's too thin, let it cool longer.
The finished cake is not alcohol-free. Rum is added to the caramel after it's removed from the heat.
The cake can be baked and soaked one day ahead. Add the caramel and toasted pecans before serving.

If you’re making this Sweet Potato Bundt Cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze appeared first on Noble Pig.

Apple Pie Cinnamon Roll Monkey Bread

Cathy Pollak — Sat, 12 Sep 2026 16:09:29 +0000

Apple pie cinnamon roll monkey bread is made with cinnamon-sugar-coated pieces of refrigerated cinnamon rolls and apple pie filling baked under a buttery brown sugar sauce until it’s caramelized. Both containers of cinnamon roll icing go over the top while it’s still warm, because there was never any reason to hold back at that point.

Cinnamon Roll Monkey Bread with Apple Pie Filling and Brown Sugar Sauce

My biggest irritation with monkey bread has always been the center. I don’t care how good it looks, all caramelized on the outside, if I dig in and find a gummy wad of dough in the middle that has never fully baked. It has annoyed me forever, and figuring out how to prevent it from happening has taken many, many rounds of testing. Adding apple pie filling only made the problem worse, because now I was putting even more moisture into the exact place monkey bread already struggles.

So while I’m using a couple of shortcut ingredients, getting the combination right was the part that took some testing. The real challenge was making cinnamon rolls and apple pie filling work in a Bundt pan without producing wet, underbaked cinnamon-roll sludge in the middle.

This apple pie cinnamon roll monkey bread does have a lot going on before the icing gets involved. There are soft apples between the cinnamon roll pieces, brown sugar sauce caramelized around everything, and then I pour both containers of cream cheese icing over the top while it’s still warm. This is what I wanted someone’s mom to serve when I woke up at their house after a sleepover. I’m righting that wrong. And when I get to the middle, I’m not mad.

The Decisions Behind This Recipe

I wanted lots of apples in this, but not all the extra moisture that comes with a can of pie filling. Monkey bread already has enough trouble baking through the center. So I cut the apple slices up, added lemon juice to cut through the concentrated sweetness, then let the filling drain for five minutes. I still get a full can of apples in the bread, but I’m not pouring all of the extra sauce into the Bundt pan with them.
I cut each cinnamon roll into four pieces because smaller pieces bake more reliably, but they’re still big enough that you can see some of the cinnamon-roll spirals. And I don’t mash them down into the pan. They go in loosely, with room to expand as they bake. Packing the dough tightly only makes it harder for the pieces in the middle to catch up with everything already getting dark and caramelized around the outside.
The apples are layered between the cinnamon roll pieces instead of being tossed through them. I tested batches where everything was mixed together, and it gave me much less control over where the wet filling ended up. Layering lets me spread the apples throughout the monkey bread without coating every piece of raw dough in pie filling before it goes into the oven.
The brown sugar sauce goes over everything after the Bundt pan is assembled. I cook the butter, dark brown sugar and salt together first, then add the vanilla off the heat, so I’m pouring a smooth sauce over the monkey bread instead of adding the butter and sugar separately. As it bakes, it moves around the cinnamon roll pieces and apples and gives the outside the sticky, caramelized finish monkey bread is supposed to have.
And I don’t use color alone to decide when this is done. The top can be golden brown, the sauce can be bubbling and the pieces closest to the outside can look perfect while the thickest dough near the center is still underbaked. I check one of the thickest cinnamon roll pieces near the center with an instant-read thermometer and want it between 195°F and 200°F. That’s the number I trust.

Ingredients

Apple pie filling – Use one 20-ounce can. I cut the apple slices into smaller pieces so they distribute through the monkey bread more evenly, then drain off the excess sauce before layering them into the pan.
Lemon juice – Cuts some of the concentrated sweetness in the apple pie filling without adding much extra moisture.
Baking spray with flour – Use it generously in every crevice of the Bundt pan. There’s a lot of caramelized sugar in this recipe, and the flour in the spray gives you a much better chance of getting the bread out of the pan without leaving chunks behind.
Granulated sugar – Mixed with the cinnamon and used to coat the cinnamon roll pieces before they go into the pan.
Ground cinnamon – Mixed with the granulated sugar before the cut cinnamon rolls are tossed through it, adding more cinnamon outside the rolls to go with what’s already swirled through the dough.
Refrigerated cinnamon rolls with icing – I specifically use two cans of Pillsbury Flaky Grands Cinnamon Rolls with Cinnabon Cinnamon and Cream Cheese Icing. The larger rolls are still big enough to show some of their cinnamon spirals after I cut each one into quarters. Save both containers of the cream cheese icing for the top.
Unsalted butter – Melts with the dark brown sugar to make the sauce that caramelizes around the cinnamon rolls. Using unsalted means I can control the salt separately.
Dark brown sugar – Has more molasses than light brown sugar, which gives the sauce a stronger caramel flavor and helps create the sticky exterior around the monkey bread. If you’re out, make my homemade brown sugar.
Kosher salt – Important because there’s no shortage of sweet stuff in this recipe. It keeps the brown sugar sauce from tasting overly sugary.
Vanilla extract – I stir it into the brown sugar sauce after taking the pan off the heat so I’m not cooking away its flavor.

How to Make Apple Pie Cinnamon Roll Monkey Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the apples ready)
Spoon the apple pie filling into a bowl and use kitchen shears or a knife to cut the slices into roughly ½-inch pieces. Stir in the lemon juice, then transfer everything to a fine-mesh strainer and let the excess sauce drain for 5 minutes. I still want all of the apples in the monkey bread, but without all of the extra sauce hanging around the dough in the middle of the Bundt pan.
Step Two (coat the cinnamon rolls)
Stir the granulated sugar and cinnamon together in a large bowl. Open both cans of cinnamon rolls, set the icing aside for later, and cut each roll into four equal pieces. Toss the cut cinnamon rolls in the cinnamon sugar until they’re well coated, but don’t squeeze or mash them together. They should still look like cinnamon rolls, not dough blobs you’ve bullied into submission.
Step Three (make the brown sugar sauce)
Melt the butter in a small saucepan over medium-low heat, then add the dark brown sugar and salt. Cook for 2 to 3 minutes, stirring often, until the butter and brown sugar have become a sauce and it’s bubbling around the edges. Take it off the heat and stir in the vanilla.
Step Four (layer everything in the Bundt pan)
Coat the Bundt pan thoroughly with baking spray with flour. Add a third of the cut cinnamon rolls, keeping them loosely arranged, then spoon half of the drained apples over them. Repeat with another third of the dough and the remaining apples, then finish with the remaining cinnamon rolls and pour the warm brown sugar sauce evenly over everything. Resist the urge to start packing it all down because you’re worried it won’t fit; the cinnamon rolls need room to expand while they bake.
Step Five (bake until the middle is really done)
Bake at 350°F for 40 to 45 minutes. A golden top and bubbling brown sugar sauce are both encouraging, but neither one tells me what’s happening in the middle, and I’ve been betrayed by monkey bread too many times to trust appearances. Check one of the thickest sections of cinnamon roll dough near the center with an instant-read thermometer; I want it between 195°F and 200°F. That’s the number I’m looking for.
Step Six (turn it out and use all the icing)
Let the monkey bread rest for about 5 minutes, then run a thin spatula around the outside and around the center tube to loosen any caramelized sugar. Place a serving plate that’s larger than the Bundt pan over the top, hold the plate and pan firmly together, invert the whole thing, and slowly lift away the Bundt pan. Warm both containers of reserved icing in 5-second intervals until smooth and pourable, then drizzle all of it over the warm monkey bread because we did not come this far to stop now.

Recipe Tips

When you check the temperature, make sure the thermometer is in the cinnamon roll dough. If the tip slides into apple filling instead, move it and check again because the temperature won’t tell you whether the dough has finished baking.
Don’t worry about filling every empty space as you add the cinnamon rolls to the Bundt pan. The small gaps give the dough a place to expand, and they’re better than pressing everything together to make the layers look even.
Have your serving plate ready before the monkey bread comes out of the oven, and make sure it’s larger than the Bundt pan. Once the five-minute rest is over, you can loosen the bread and turn it out while the caramel is still warm enough to release.
The cream cheese icing only needs a few seconds in the microwave to become pourable. Heat it in 5-second intervals and stir between each one so you don’t accidentally turn two good containers of icing into something boiling hot.
If you want nuts, add about ½ cup of toasted pecans or walnuts with the apples as you layer the pan. Chop them small so large nuts aren’t making more obstacles for the dough as it expands.
Don’t throw away the sauce you drained from the apple filling. Spoon it over vanilla ice cream so the part I deliberately kept out of the monkey bread still gets eaten. I really dislike food waste.

Storage and Reheating

Apple pie cinnamon roll monkey bread is my favorite when it’s still warm. Store leftovers covered in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for about 15 to 25 seconds, depending on their size, until the dough is warm and the caramel has softened again.
I haven’t tested freezing this one yet, and with the apple filling, icing and caramelized sauce all involved, I’m not going to guess what the texture might be like after thawing. My suspicion is goo.

FAQs

Why is my monkey bread raw or gummy in the middle?
I’d look at three things first. There may have been too much moisture from the apple filling, the cinnamon roll dough may have been packed too tightly into the Bundt pan, or the bread may have come out before the center finished baking. The frustrating part is that the outside can look completely done while the middle is still gummy, so appearance isn’t a reliable way to judge it.
Can I use a different brand of refrigerated cinnamon rolls?
I tested this with 17.5-ounce cans of Pillsbury Flaky Grands Cinnamon Rolls. Another refrigerated cinnamon roll may work, but smaller rolls or cans will change how much dough is in the Bundt pan and may change the baking time, so I’d stay as close to that size as possible.
Can I use homemade apple pie filling?
I haven’t tested it, so I can’t tell you that it will act the same way. Homemade apple pie fillings vary a lot in how much liquid they contain, and that is important in a recipe where getting the center completely baked is already the issue.
Why does the monkey bread only rest for five minutes before I turn it out?
Five minutes gives the bread time out of the oven while the caramel is still warm enough to release from the pan. If you wait too long the brown sugar sauce starts acting like glue, which is not when you want to discover how well you greased your Bundt pan.
Can I assemble this ahead of time?
I wouldn’t assemble it ahead of time. I haven’t tested refrigerated cinnamon roll dough sitting for hours with the apple filling and brown sugar sauce, and both the rise and the amount of moisture the dough absorbs could change while it waits.

From My Kitchen Notes

Small observations from the margins.

There are times to act accordingly, and others to see what happens if I don’t.
I’ve spent enough of my life being responsible to know how much fun irresponsibility can be.
Monkeying around is only trouble when someone starts taking it seriously.
Some things get better when I stop trying to make them respectable.
I can have good judgment and still choose trouble on purpose.
Holding back has its place. I’m unconvinced that place is everywhere.
There are worse things than getting caught enjoying myself.
Some decisions only look reckless because everyone was expecting me to keep saying no.
There’s a definite difference between being careful and never finding out.

When Apple Pie Filling Has Other Plans

Apple Pie Baked Beans – Bacon, barbecue sauce, mustard, apple filling.
Snickerdoodle Apple Cobbler – Toffee, apple filling, snickerdoodle crust.
Apple Pie French Toast Casserole – Apple filling, French toast, overnight prep.
Easy Apple Crisp – Apple filling, oats, brown sugar, cinnamon.
Apple Spice Dump Cake – Apple filling, warm spices, cake topping.

This post may contain affiliate links. Please read my disclosure policy.

Apple Pie Cinnamon Roll Monkey Bread

Apple Pie Cinnamon Roll Monkey Bread layers cinnamon-sugar-coated refrigerated cinnamon rolls with apple pie filling and a buttery dark brown sugar sauce in a Bundt pan. Both containers of cinnamon roll icing are drizzled over the warm bread before serving.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword apple cinnamon roll monkey bread, apple pie cinnamon roll monkey bread, apple pie monkey bread, cinnamon roll monkey bread

Prep Time 20

Cook Time 40

Resting Time 5

Total Time 1 5

Servings

Calories 440kcal

Author Cathy Pollak

Equipment

Bundt pan Holds the cinnamon roll pieces in a ring so they bake around the center tube. A standard 10- to 12-cup Bundt pan is appropriate.
mixing bowls ( large and medium) For coating the cinnamon roll pieces evenly with cinnamon sugar and for chopping and seasoning the apple pie filling before draining.
large fine mesh sieve Removes excess sauce from the apple pie filling so additional moisture is not collecting around the cinnamon roll dough as it bakes.
kitchen shears or knife. Kitchen shears make it easy to cut the apple slices and refrigerated cinnamon rolls into smaller pieces.
Saucepan (small). For cooking the butter, dark brown sugar, and salt into the brown sugar sauce.
instant-read thermometer The most reliable way to determine whether the cinnamon roll dough near the center of the Bundt pan is fully baked. Look for 195°F to 200°F (91°C to 93°C).
microwave safe bowls (small). To heat the icing until it's pourable.

Ingredients

1 (20 oz /567 g) can apple pie filling
1 tbsp (15 ml) fresh lemon juice
½ cup (100 g) granulated sugar
1 tsp (3 g) ground cinnamon
2 (17.5 oz / 496 g each ) cans
refrigerated cinnamon rolls with cinnabon cinnamon and cream cheese icing
baking spray with flour

Brown Sugar Sauce:

½ cup (113 g) unsalted butter
½ cup (110 g) packed dark brown sugar
½ tsp (1.5 g) kosher salt
½ tsp (2.5 ml) vanilla extract

Instructions

Preheat the oven to 350°F (177°C).
Place the apple pie filling in a medium bowl. Using kitchen shears or a knife, cut the apple slices into roughly ½-inch (1.3 cm) pieces. Add the lemon juice and stir until evenly distributed. Transfer the apple filling to a fine-mesh strainer and drain for 5 minutes to remove excess sauce.
1 (20 oz /567 g) can apple pie filling, 1 tbsp (15 ml) fresh lemon juice
Combine the granulated sugar and cinnamon in a large mixing bowl.
½ cup (100 g) granulated sugar, 1 tsp (3 g) ground cinnamon
Open the cinnamon roll cans and reserve both containers of icing. Separate the cinnamon rolls and cut each roll into four equal pieces. Add the dough pieces to the cinnamon sugar and toss until evenly coated.
2 (17.5 oz / 496 g each ) cans
refrigerated cinnamon rolls with cinnabon cinnamon and cream cheese icing
Melt the butter in a small saucepan over medium-low heat. Add the dark brown sugar and salt and cook for 2 to 3 minutes, stirring frequently, until the butter and sugar are combined and the sauce is bubbling around the edges. Remove from the heat and stir in the vanilla extract.
½ cup (113 g) unsalted butter, ½ cup (110 g) packed dark brown sugar, ½ tsp (1.5 g) kosher salt, ½ tsp (2.5 ml) vanilla extract
Coat a Bundt pan thoroughly with baking spray with flour.
baking spray with flour
Arrange one-third of the cinnamon roll pieces loosely in the prepared Bundt pan without packing them together. Spoon half of the drained apple pie filling over the dough. Add another third of the cinnamon roll pieces, followed by the remaining apple filling. Finish with the remaining cinnamon roll pieces.
Pour the warm brown sugar sauce evenly over the assembled monkey bread.
Place the Bundt pan directly on the center oven rack and bake for 40 to 45 minutes, until the top is golden brown and the brown sugar sauce is bubbling. Check the thickest cinnamon roll pieces near the center of the pan with an instant-read thermometer; the dough should register 195°F to 200°F (91°C to 93°C).
Remove the Bundt pan from the oven and let the monkey bread rest for 5 minutes. Run a thin spatula around the outside of the bread and the center tube to loosen any caramelized sugar.
Place a large serving plate over the Bundt pan. Holding the plate and pan firmly together, carefully invert the monkey bread onto the plate, then slowly lift away the pan.
Transfer the reserved cinnamon roll icing to a microwave-safe bowl. Microwave in 5-second intervals, stirring after each interval, until smooth and pourable.
Drizzle both containers of warm icing over the monkey bread. Serve warm.

Notes

Arrange the cinnamon roll pieces loosely in the Bundt pan rather than pressing them together. Tightly packed dough makes it more difficult for the pieces near the center to bake completely.
Don't rely on the browned exterior alone to determine doneness. Check an actual piece of cinnamon roll dough near the center of the pan, avoiding the apple filling when positioning the thermometer. The dough should reach 195°F to 200°F (91°C to 93°C).
Keep the rest after baking close to 5 minutes. Turning the monkey bread out immediately can make it more likely to separate, while leaving it in the pan too long allows the caramelized brown sugar sauce to cool and adhere to the pan.
For added texture, ½ cup (about 55–60 g) chopped toasted pecans or walnuts can be added between the layers.
Choose a serving plate wider than the Bundt pan so there's enough room to invert and serve the monkey bread.

If you’re making this Apple Pie Cinnamon Roll Monkey Bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Apple Pie Cinnamon Roll Monkey Bread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Apple Pie Cinnamon Roll Monkey Bread appeared first on Noble Pig.

German Plum Cake with Streusel

Cathy Pollak — Thu, 10 Sep 2026 17:05:38 +0000

German plum cake, or Pflaumenkuchen, is made with a thin, buttery yeasted dough covered with plums and lots of streusel before it goes into the oven. I leave the prune plums unsweetened because their tartness is part of what makes this cake so good.

A German Yeast Cake Covered with Plums and Streusel

I grew up with a plum tree in our backyard that produced an absurd amount of fruit, and my grandmother made a cake like this with those plums. I’m Polish, not German, but she knew the baking from that part of Europe well, from German apple cake to this plum cake, and I can promise you she wasn’t standing in the backyard worrying about whether she had the correct plum variety. She used the plums we had because we had so many of them, and every year there was a cake like this one.

Every August and September, the farmers market is full of Italian prune plums, and they’re what I use for this cake now. They’re smaller and firmer than the big plums you find at the grocery store, and they don’t give off as much juice while they bake, which is helpful when you’re putting this much fruit on a thin yeast dough.

But you don’t need Italian prune plums to make a good plum cake this way. My grandmother made hers for years with the large red plums from our backyard, and none of us were suffering through second-rate plum cake. If another plum is what you have, use it while it’s still firm enough to slice neatly and before it gets very soft and mushy.

The Decisions Behind This Recipe

I wanted the cake to stay thin because the plums and streusel are really the focus. Since this is an enriched yeast dough, not a regular cake batter, I spread a small amount across a 9 x 13-inch sheet pan so there’s enough soft cake to support the fruit and streusel without becoming a thick, bready base.
Once I’ve pressed and stretched the dough across the pan, I let it rise a second time before adding the fruit. Some of the air from the first rise is lost while working the dough into all the corners, so I give it time to puff back up. I wait until it looks noticeably thicker before the plums go on because I don’t want the dough flattened against the bottom of the pan.
I don’t sweeten the plums at all. There’s already sugar in the dough and enough in the streusel, and I like having the tartness from the fruit in the middle of all the sweetness. If every layer is sweet, the cake starts to lose the thing that makes the plums interesting.
I also cut the plums into narrow slices instead of leaving them in halves or big quarters. I want several strips of plum on each piece of cake, so I arrange them in 15 groups and alternate the direction of each group. I like how the pattern looks, but it also gives me a roadmap when I cut the cake into 15 pieces later.
And then there’s the streusel, which isn’t here to be unnoticed. I want enough of it that it has its own real estate. I use melted butter because I can mix it with a fork and get both smaller crumbs and bigger buttery pieces instead of one perfectly even sandy layer.

Ingredients

All-purpose flour – This is used in both the yeasted dough and the streusel. Regular all-purpose flour gives the dough enough strength to support the plums and streusel without making the cake too bread-like.
Granulated sugar – This goes into both the dough and the streusel. There’s enough in the dough to give it sweetness without competing with the tart plums.
Active dry yeast – This gives the cake its soft yeasted base instead of the crumb you’d get from a regular cake batter. Instant yeast also works in this recipe.
Whole milk – Use lukewarm whole milk, about 100–110°F (38–43°C), so it’s warm enough for the yeast without being too hot.
Unsalted butter – This goes into both the dough and the streusel, but it’s used differently in each. Soften the butter for the dough and melt it for the streusel.
Egg yolk – The yolk adds richness and color to the yeasted dough without adding the extra liquid of a whole egg.
Vanilla extract – I use vanilla in both the dough and the streusel, so make sure you divide it between the two when measuring your ingredients.
Lemon zest – It goes well with the plums, but there’s not enough to make the cake taste lemony.
Italian prune plums – These are my favorite for this cake because they’re smaller, firmer, and less juicy than larger plums, which makes them easy to cut into narrow pieces and arrange across the dough. They also keep some tartness as they bake. If you can’t find Italian prune plums, choose another plum that feels firm and isn’t overly juicy.
Table salt – A small amount goes into both the dough and the streusel to keep all that butter and sugar from tasting too sweet.
Ground cinnamon – I use a small amount in the streusel so you can taste the cinnamon without turning the cake into a cinnamon dessert.

How to Make German Plum Cake with Streusel

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the yeasted dough)
Add the lukewarm milk, yeast and sugar to the bowl of a stand mixer, then add the flour, salt, softened butter, egg yolk, vanilla and lemon zest. Mix with the dough hook on low until there’s no dry flour left, then increase the speed to medium-low and let it knead for about 5 minutes. The dough should be smooth, soft and still tacky when it’s ready, so don’t start throwing in extra flour because it doesn’t look like a stiff bread dough.
Step Two (give the dough its first rise)
Shape the dough into a ball, cover the bowl and leave it somewhere warm and draft-free for about an hour. I go by what the dough looks like, and I want it to look roughly doubled in size before I start pressing it into the pan.
Step Three (prepare the plums and streusel)
While the dough is rising, halve the Italian prune plums lengthwise, remove the pits and cut each half into four narrow pieces. For the streusel, stir the flour, sugar, cinnamon and salt together, then add the melted butter and vanilla and mix everything with a fork until crumbs form. I stop while there are still some bigger buttery crumbles mixed in with the smaller ones because I want both sizes scattered across the cake.
Step Four (press the dough into the sheet pan and let it rise again)
Butter a 9 x 13-inch (23 x 33 cm) sheet pan and line the bottom with parchment if you want to, then use lightly buttered fingertips to press and stretch the risen dough all the way across the bottom. It’s going to look very thin once you spread that amount of dough across the pan, and that’s exactly right. Cover it again and let it rise for about 30 minutes, until it looks noticeably puffier and has approximately doubled in thickness. Preheat the oven to 375°F (190°C) while it finishes rising.
Step Five (arrange the plums and add the streusel)
Arrange the plum pieces in 15 groups across the risen dough, alternating the direction of each group so you get the cross-hatch pattern across the top. I like doing it this way because the pattern ends up giving me a built-in guide when I cut the cake later, and every piece gets several strips of plum instead of one giant hunk of fruit. Scatter the streusel over everything, including the exposed dough, and leave some of those larger crumbs alone.
Step Six (bake and cool the cake)
Bake for 30 to 40 minutes, rotating the pan halfway through. Pay attention to the golden dough around the outside, streusel that has picked up some color, and plums that are tender with their juices bubbling around them. Let the cake cool in the pan for at least 20 minutes, then use the plum pattern as your guide to cut it into 15 pieces and serve it warm or at room temperature.

Recipe Tips

Use plums that are firm enough to slice into narrow strips. Very soft plums release more juice as they bake and can leave the cake wetter around the fruit.
Give the cake at least 20 minutes to cool before cutting it. The fruit juices will have time to thicken slightly, and the pieces are easier to cut while keeping the streusel on top.
If you bought too many plums for this cake, my shrimp and fresh plum stir-fry uses two of them.
My usual advice for dealing with the one leftover egg white from this recipe and others is to freeze it in an ice cube tray until you have enough to make my angel food cupcakes, or use it to make 5 to 6 small meringue cookies. Whip the egg white with 2 tablespoons granulated sugar and a pinch of cream of tartar to stiff peaks, then bake at 225°F for 1 hour.

Storage and Reheating

German plum cake is best the day it’s baked, when the yeasted cake is soft and the streusel has its best texture. Once completely cool, cover and refrigerate leftovers for up to 3 days.
Let refrigerated cake come to room temperature before serving, or warm a piece briefly in a low oven.
Freeze completely cooled pieces well wrapped in an airtight container for up to 2 months, then thaw at room temperature. The streusel will soften somewhat after freezing, but the cake freezes well.

FAQs

Can I use regular red or black plums instead of Italian prune plums?
Yes. My grandmother made this kind of cake with the large red plums from our backyard, so I’m not going to tell you the cake falls apart without a particular plum. Choose fruit that’s ripe but still firm and cut it into narrow slices so it bakes evenly. And if I’m being honest, I feel like the grocery store has more unripe than ripe plums anyway.
Is Pflaumenkuchen the same thing as Zwetschgenkuchen?
Both names are used for German plum cakes, although Zwetschgenkuchen refers more specifically to a cake made with Zwetschgen, the smaller prune-type plums commonly used for baking. Pflaumenkuchen is a broader name for plum cake, which is why I use it here.
Can I make the dough without a stand mixer?
Yes. You can mix and knead it by hand, although the soft, tacky dough will feel messier than a firmer bread dough. Knead until it becomes smooth and elastic without adding a lot of extra flour to make it easier to handle.
Do I need to peel the plums?
No. Leave the skins on. They soften as the cake bakes and help the plum slices hold together.

From My Kitchen Notes

Small observations from the margins.

Some things take longer because they’re becoming something else, not because they’re lost.
It’s okay to know where something came from without knowing where it’s going.
Sweetness is different when there’s something tart under it.
There are things I have because they were handed down and others because I chose them.
I can stretch something a long way without breaking it, but that doesn’t mean it should be stretched forever.
Sometimes my memories feel more like instruction than nostalgia.
There’s a point when my patience stops helping and starts costing me something.
What survives time isn’t always what stays unchanged.

When Fruit Gets Covered in Streusel

Brown Butter Peach Coffee Cake Muffins – Fresh peaches, brown butter, cinnamon streusel, vanilla glaze.
Lemon Blueberry Crumble Bars – Blueberries, creamy lemon filling, buttery oat streusel.
Blackberry Crumble – Blackberries, buttery oat crumble topping.
Caramel Apple-Walnut Crumble – Apples, walnut crumble topping, caramel drizzle.

This post may contain affiliate links. Please read my disclosure policy.

German Plum Cake with Streusel

German Plum Cake with Streusel is a traditional Pflaumenkuchen made with a thin, buttery yeasted dough, closely arranged prune plums, and a substantial melted-butter streusel topping. The dough gets a second rise in the pan before the unsweetened plums are added, keeping the shallow cake tender underneath the fruit.

Course Cake, Dessert

Cuisine German

Keyword Blechkuchen, German fruit cake, German plum cake, German plum cake with streusel, German plum yeast cake, Italian prune plum cake, Pflaumenkuchen, Pflaumenkuchen mit Streuseln, plum cake with streusel, plum streusel cake, prune plum cake, Zwetschgenkuchen

Prep Time 30

Cook Time 35

Rise Time 1 30

Total Time 2 35

Servings slices

Calories 325kcal

Author Cathy Pollak

Equipment

9 x 13-inch (23 x 33 cm) sheet pan The shallow sides are perfect for the thin yeasted base and make it easy to cut the finished cake into 15 slices.
Stand Mixer fitted with a dough hook. Kneads the enriched yeast dough until smooth and soft without requiring additional flour.
mixing bowls For preparing the streusel while the dough rises.
pairing knife For halving, pitting, and cutting the prune plums into narrow pieces.
parchment paper Can be used to line the bottom of the baking pan for easier removal.

Ingredients

Yeasted Dough:

½ cup (120 ml) whole milk lukewarm
2¼ tsps (7 g / 1 packet) active dry yeast or instant yeast
¼ cup (50 g) granulated sugar
3 cups (375 g) all-purpose flour
½ tsp (3 g) table salt
½ cup (113 g) unsalted butter melted
1 large egg yolk room temperature
1 tsp (4 g) vanilla extract
zest of one lemon

Plum Topping:

1-1¼ lbs (454-570 g) Italian prune plums or any plum that's not overly ripe

Streusel:

1½ cups (190 g) all-purpose flour
¾ cup (150 g) granulated sugar
½ tsp (1 g) ground cinnamon
pinch table salt
½ cup (113 g) unsalted butter softened
1 tsp (5 ml) vanilla extract

Instructions

Add the lukewarm milk, yeast, and granulated sugar to the bowl of a stand mixer fitted with the dough hook. Stir briefly to moisten the yeast, then add the flour, salt, softened butter, egg yolk, vanilla extract, and lemon zest.
½ cup (120 ml) whole milk, 2¼ tsps (7 g / 1 packet) active dry yeast, ¼ cup (50 g) granulated sugar, 3 cups (375 g) all-purpose flour, ½ tsp (3 g) table salt, 1 large egg yolk , 1 tsp (4 g) vanilla extract, zest of one lemon, ½ cup (113 g) unsalted butter
Mix on low speed until a shaggy dough forms and no dry flour remains. Increase to medium-low speed and knead for about 5 minutes, until the dough is smooth, soft, and slightly tacky. Avoid adding extra flour unless the dough remains excessively sticky after kneading.
Shape the dough into a ball and return it to the bowl. Cover and let rise in a warm, draft-free place for about 1 hour, or until approximately doubled in size.
While the dough rises, wash and thoroughly dry the Italian prune plums. Cut the plums in half lengthwise and remove the pits, then cut each half lengthwise into 4 narrow pieces so each whole plum yields about 8 pieces. Set aside.
1-1¼ lbs (454-570 g) Italian prune plums
To make the streusel, stir together the flour, granulated sugar, cinnamon, and salt. Add the melted butter and vanilla extract and mix with a fork until crumbs form, leaving a mixture of smaller crumbs and larger pieces. Set aside.
½ cup (113 g) unsalted butter, 1½ cups (190 g) all-purpose flour, ¾ cup (150 g) granulated sugar, ½ tsp (1 g) ground cinnamon, pinch table salt, 1 tsp (5 ml) vanilla extract
Butter a 9 x 13-inch (23 x 33 cm) sheet pan. Line the bottom with parchment paper if desired.
Transfer the risen dough to the prepared sheet pan and use lightly buttered fingertips to press and stretch it into an even layer across the bottom. Cover and let rise in a warm, draft-free place for about 30 minutes, until the thin layer of dough is noticeably puffier and approximately doubled in thickness.
While the dough completes its second rise, preheat the oven to 375°F (190°C).
Arrange the plum pieces over the risen dough in 15 groups, corresponding to the 15 portions of the finished cake. Alternate the direction of the plum pieces from one group to the next to create the cross-hatch pattern.
Scatter the streusel evenly over the plums and exposed dough, keeping some of the larger crumbs intact.
Bake for 30 to 40 minutes, rotating the sheet pan halfway through, until the dough is golden brown around the perimeter, the streusel is lightly browned, and the plums are tender with their juices bubbling.
Cool the German plum cake in the pan for at least 20 minutes before cutting into 15 pieces, using the arrangement of the plums as a guide. Serve warm or at room temperature.

Notes

The dough should be soft and slightly tacky after kneading. Avoid adding extra flour unless it remains excessively sticky.
After pressing the dough into the pan, let it rise until visibly puffy and approximately doubled in thickness.
Don't sugar the plums before baking. The dough and streusel provide enough sweetness.
Arrange the plums in 15 groups, alternating their direction to create the cross-hatch pattern and guide the portions.
For the streusel, leave a mixture of fine crumbs and larger pieces.
Rise times will vary with kitchen temperature, so use the appearance of the dough as your guide.
The cake is best the day it is baked. Refrigerate covered for up to 3 days or freeze well wrapped for up to 2 months.

If you’re making this German Plum Cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this German Plum Cake? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post German Plum Cake with Streusel appeared first on Noble Pig.

Baked Apples with Maple-Walnut Sauce

Cathy Pollak — Mon, 07 Sep 2026 12:55:00 +0000

Baked apples with maple syrup and cinnamon are finished with a maple-walnut sauce made from the sweet apple juices left in the pan. The apples stay tender enough to eat with a spoon, while toasted walnuts and lemon keep the sauce from feeling like too much.

Maple Baked Apples with Cinnamon, Maple Sauce and Toasted Walnuts

I have two Granny Smith apple trees, and when those apples start coming off them, they don’t show up in any reasonable quantity. They come in like I’ve somehow agreed to operate a small commercial orchard without being asked. I don’t mind it, though. These baked apples are one of the first things I make because I can use several at once without peeling a single one.

I cut the apples in half, core them and bake them with cinnamon, brown sugar and maple syrup, which is about as uncomplicated as I can make an apple dessert. There is no filling to mix, nothing to stuff back into the middle and especially no peeling, which becomes increasingly important when every flat surface in the kitchen seems to have apples on it.

The maple syrup is where I think the recipe gets better than its level of effort would suggest. As the apples bake, their juices run into the syrup in the bottom of the dish, along with some of the cinnamon and brown sugar. I pour all of that into a saucepan afterward and reduce it into the maple-walnut sauce that goes back over the apples.

I finish the sauce with lemon and toasted walnuts, then spoon it over the warm apples while they’re still soft enough to eat with a spoon. It’s simple, but it doesn’t feel like I gave up and baked some fruit because I had too many apples.

I’ve been making these for years, but having my own Granny Smith trees has made me appreciate them differently. When I’m standing in front of another counter full of apples, cutting four of them in half and putting them in the oven feels so much more realistic than deciding I’m about to peel thirty.

The Decisions Behind This Recipe

The part I care about most is the maple syrup in the baking dish. It’s not there only to sweeten the apples. As they bake, the fruit releases its juices into the syrup, and I spoon that liquid back over the cut sides so it picks up the cinnamon and brown sugar along the way. Once the apples are tender, that same liquid becomes the sauce. Life cycle complete.
I use a full cup of maple syrup because I need enough in the dish to cook with the apples and still have something left to reduce afterward. Apples don’t release the same amount of juice every time, so I don’t give the sauce a rigid reduction time. I cook it until it looks like something I want to spoon over the apples.
Cutting the apples in half across the middle gives the cinnamon and brown sugar a lot more exposed fruit to work with, and it gets them tender much faster than baking them whole. It also means I can get through a decent number of apples without peeling anything or hollowing out eight little cavities.
The lemon goes in twice for two different reasons. I use some on the cut apples before baking, then add more to the finished sauce after it has reduced. That second addition is important once the maple syrup and apple juices have concentrated.
I keep the walnuts out of the baking dish and toast them separately. They go into the sauce at the end so they still taste like toasted walnuts instead of spending half an hour getting soft in maple syrup.

Ingredients

Granny Smith apples – Their tartness is what I want with maple syrup and brown sugar, and they soften nicely without turning to mush. I use large apples from my own trees when they’re producing, but similarly sized Granny Smiths from the grocery store work just the same.
Fresh lemon juice – Some goes over the cut apples before baking, and the rest goes into the maple sauce at the end. That last little bit is important once the maple syrup and apple juices have reduced and gotten sweeter.
Light Brown sugar – I sprinkle it directly over the cut side of the apples so it melts into the fruit with the cinnamon as they bake. If you’re out, make a simple batch of my homemade brown sugar.
Ground cinnamon – This goes on the apples, not in the maple syrup. Some will naturally work its way into the baking liquid as you baste, but I want most of it on the fruit.
Pure maple syrup – Use real maple syrup, not pancake syrup. It does a lot more than sweeten the apples because the baking liquid eventually becomes the sauce.
Table salt – Enough goes into the finished sauce to keep the maple and brown sugar from becoming too much.
Walnuts – Toast them first and add them at the end so they keep their flavor and texture. Pecans would also be a very substitute.

How to Make Baked Apples with Maple-Walnut Sauce

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the apples ready)
Preheat the oven to 400°F. Cut the apples in half crosswise and remove the cores, then brush the cut sides with 1 teaspoon of the lemon juice and arrange them cut-side up in a baking dish.
Step Two (add the cinnamon sugar and maple syrup)
Stir the brown sugar and cinnamon together and sprinkle the mixture over the exposed apple flesh. Pour the maple syrup into the bottom of the baking dish around the apples. As they bake, their juices will run into the syrup and start making the liquid you’ll use for the sauce later.
Step Three (bake until tender)
Cover the dish with foil and bake for 10 minutes. Remove the foil and bake for about 15 minutes more, spooning some of the maple liquid over the apples as they cook. Start checking them with a paring knife near the end. You want the knife to slide in easily, but the apples should still be firm enough to move to a platter without falling apart. Larger apples may need a few extra minutes.
Step Four (make the maple sauce)
Transfer the apples to a serving platter, then pour every bit of the maple syrup and apple juices from the baking dish into a small saucepan. Add the remaining lemon juice and salt, bring it to a boil and cook for 3 to 5 minutes, stirring often, until it has reduced and thickened slightly. Apples give off different amounts of juice, so I pay more attention to how the sauce looks than to the exact number of minutes.
Step Five (add the walnuts)
Take the saucepan off the heat and stir in the toasted walnuts. Spoon the warm maple-walnut sauce over the apples, making sure some stays on top and plenty ends up around them for serving.
Step Six (serve them warm)
Serve the apples while they’re warm, either as they are or with vanilla ice cream or whipped cream. If there is extra sauce in the pan, this isn’t the moment to be stingy with it.

Recipe Tips

Try to use apples that are close in size so they finish baking around the same time. Mine come straight from the trees and don’t seem to have any interest in uniformity, so I expect the larger halves to need a few extra minutes.
When you core the apples, remove the seeds and firm center without carving out half the fruit. A melon baller, apple corer or small paring knife will all get this done. These aren’t stuffed apples, so you don’t need a giant cavity in the middle.
Remember that the sauce will continue to thicken as it cools. If you take it too far on the stove, you can end up with something much thicker than you meant to make. I’ve done it.
Now that you’ve opened the maple syrup and still have more than half a bottle left, use it in my maple butternut squash and apple soup or my crispy maple mustard-glazed chicken cutlets.

Storage and Reheating

Store leftover baked apples and maple-walnut sauce in an airtight container in the refrigerator for up to 4 days. You can store them together, although I like keeping extra sauce separately because it makes reheating easier.
The sauce will get much thicker in the refrigerator. That’s normal. Warm it before deciding it needs anything added to it.
For one serving, microwave an apple half with some sauce in short intervals until warm. For several servings, place the apples in a covered baking dish in a 325°F oven until heated through, then warm the sauce separately and spoon it over the apples.
You can make these earlier in the day and reheat them before dessert, although I like them best the day they’re made. I wouldn’t freeze them. Cooked apples can get much softer after freezing and thawing, and there’s nothing to be gained from doing that to a perfectly good baked apple.

FAQs

What are the best apples for baked apples with maple syrup?
Granny Smith are my first choice because their tartness goes well with maple syrup and brown sugar. Gala apples are also fine, but the finished dessert will be sweeter and they may soften faster, so start checking them a little earlier.
Can I use pancake syrup instead of pure maple syrup?
No. The syrup becomes the base of the finished sauce, so its flavor is more important than it would be if you were only drizzling it over the top.
Do I need to peel the apples?
No. Leave the peels on. Halving and coring them is all the prep they need before baking.
Can I make these ahead of time?
Yes. Bake the apples and make the sauce earlier in the day, refrigerate them once cooled, then reheat before serving. I wouldn’t make them several days ahead specifically for an occasion.
Can I leave out the walnuts?
Yes. The sauce will still reduce normally without them.
Can I use pecans instead?
Yes. Toast them first and stir them in after the sauce comes off the heat.
Can I use dark brown sugar instead of light brown sugar?
Yes. Dark brown sugar will give you more molasses flavor, but either one is fine.

From My Kitchen Notes

Small observations from the margins.

There’s a difference between becoming softer and falling apart.
I’ve decided that not everything that gets sweeter needs more sugar.
There are times when the part left behind is the part worth keeping.
I don’t rush anything that’s already becoming what I wanted.
I pay attention to what stays after the obvious part is finished.
Too much can become enough if you know what to do with it.
Sometimes the second use is the better one.
Improvement can happen when you stop expecting something to stay exactly as it is.

When You Have More Apples Than Plans

Fresh Apple Bars – Granny Smith apples, golden raisins, walnuts
Crockpot Apple Crisp – Tender apples, crisp oat topping, slow cooker
Brown Sugar Cinnamon Apple Bundt Cake – Fresh apples, brown sugar swirl, cinnamon
Apple Cheesecake Bars – Caramel apples, cheesecake, brown sugar shortbread
Upside Down Apple Pie – Apples, brown sugar, butter, pecans

This post may contain affiliate links. Please read my disclosure policy.

Baked Apples with Maple-Walnut Sauce

Baked Apples with Maple-Walnut Sauce are Granny Smith apple halves baked with cinnamon, brown sugar and pure maple syrup, then served with a warm sauce made by reducing the maple syrup and apple juices from the baking dish with lemon and toasted walnuts.

Course Dessert

Cuisine American

Keyword apple maple sauce, apples with maple syrup, baked apples with cinnamon, baked apples with maple syrup, Baked Apples with Maple-Walnut Sauce, maple baked apples, maple cinnamon baked apples, maple-walnut sauce

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 257kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm) Large enough to arrange all eight apple halves in a single layer.
measuring cups and spoons For measuring the maple syrup, brown sugar, cinnamon, lemon juice and salt.
apple corer or small pairing knife. For removing the cores from the apple halves.
mixing bowls (small) For mixing the brown sugar and cinnamon.
pastry brush For brushing lemon juice over the cut apples.
Saucepan (small) For reducing the maple syrup and apple cooking juices into the sauce.
aluminum foil For covering the apples during the first part of baking.

Ingredients

4 large Granny Smith apples halved crosswise and cored
2 tsps (10 ml) fresh lemon juice divided
2 tbsps (25 g) packed light brown sugar (dark works too)
¼ tsp (0.5 g) ground cinnamon
1 cup (315 g) maple syrup (not pancake syrup)
⅛ tsp (0.75 g) table salt
½ cup (60 g) chopped walnuts toasted

Toppings:

vanilla ice cream (optional)
whipped cream (optional)

Instructions

Preheat oven to 400°F (204°C).
Brush the cut sides of the apples with 1 teaspoon lemon juice. Arrange the apples cut-side up in a baking dish.
4 large Granny Smith apples , 2 tsps (10 ml) fresh lemon juice
Stir together the brown sugar and cinnamon in a small bowl, then sprinkle the mixture evenly over the cut sides of the apples. Pour the maple syrup into the bottom of the baking dish around the apples.
2 tbsps (25 g) packed light brown sugar, ¼ tsp (0.5 g) ground cinnamon, 1 cup (315 g) maple syrup
Cover the baking dish with foil and bake for 10 minutes. Remove the foil and continue baking for about 15 minutes, spooning some of the maple cooking liquid over the apples as they bake. The apples are ready when a paring knife slides easily into the flesh but the halves are still firm enough to transfer to a serving platter without breaking apart. Larger apples may require additional baking time.
Transfer the baked apples to a serving platter. Carefully pour all of the maple syrup and apple juices from the baking dish into a small saucepan.
Add the remaining 1 teaspoon lemon juice and the salt to the saucepan and bring the mixture to a boil. Cook for 3 to 5 minutes, stirring frequently, until the maple-apple sauce has reduced and is slightly thicker. The amount of liquid released by the apples can vary, so use the consistency of the sauce as your guide instead of relying only on the cooking time.
⅛ tsp (0.75 g) table salt
Remove the sauce from the heat and stir in the toasted walnuts. Spoon the warm maple-walnut sauce over the baked apples.
½ cup (60 g) chopped walnuts
Serve warm, with vanilla ice cream or whipped cream if desired.
vanilla ice cream, whipped cream

Video

Notes

To toast the walnuts, spread them in a dry skillet over medium heat and cook for 3 to 5 minutes, stirring frequently, until fragrant and lightly toasted. Watch them closely toward the end because walnuts can go from toasted to burned quickly.
The baking time will vary depending on the size of the apples. Use a paring knife to check them instead of relying entirely on the clock, adding a few additional minutes if necessary.
Use pure maple syrup for this recipe, not pancake syrup. Because the maple syrup becomes the base of the finished sauce after baking, the flavor and composition of the syrup make a noticeable difference.
The apples release juice as they bake, and the amount can vary from one batch to another. If you end up with more cooking liquid, the sauce may need a little longer than 3 to 5 minutes to reduce to the right consistency.
Toast the walnuts before adding them to the finished sauce. Adding them after the sauce has reduced keeps them out of the wet baking dish and preserves more of their toasted flavor and texture.
One large apple makes two servings. Vanilla ice cream and whipped cream are optional and are not included in the nutrition estimate.

If you’re making these Baked Apples with Walnut-Maple Sauce, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Baked Apples with Maple-Walnut Sauce? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Baked Apples with Maple-Walnut Sauce appeared first on Noble Pig.