This Bibingka Apple Pudding Cake is made with Bibingka mix, apple juice, preserved apples and topped with cinnamon flavored polvoron. To finish it's drizzled with some coco jam. It's fall in a bite.
So I have been thinking about this cake for sometime like all recipes on here. I mean isn't everyone searching for a Bibingka Apple Pudding Cake?? Haha. Well you are here aren't you?
You don't need to keep making the same kind of Bibingka with that mix you keep on buying. You can add other flavors but still make it super Pinoy.
Case in point with this recipe. I use the mix, but add apples and cinnamon. However I top it with crushed Polvoron AND drizzle coco jam on top.
The result is a super moist Apple cake that leans more towards being a pudding like the texture of an English Sticky Date Pudding.
Ingredients
Bibingka Mix - I use the White King brand, as it's the only one I see at my local Filipino grocery store. It comes with 2 packets. You will just use the one packet for this recipe.
Apple Preserves - My friend made me a jar of Moraba Ye Seeb (Persian Apple Preserves) and I used a cup of that. However you can simply dice some fresh Granny Smith apples and toss them in a tablespoon of lemon and use that instead. Or you are more than welcome to make Homa's recipe.
Eggs - You will need 2 eggs at room temperature.
Melted Butter - 8 tablespoons melted but cooled.
Milk - You can use any kind of milk here, measure out ¼ cup.
Apple Juice - To kick up that apple flavor we are going to use ¾ cup of apple juice.
Coco Jam - We are going to use the jam two ways here. First we are going to mix in ½ cup of coco jam into the batter and then we are going to use it to drizzle on top after baking.
Cinnamon - To add some flavor and warmth to the Bibingka Apple Pudding Cake.
How To Make Bibingka Apple Pudding Cake
In a large bowl add in the apples, eggs, melted butter, apple juice, coco jam, and cinnamon.
Mix well until everything is combined.
Add in the packet of Bibingka Mix.
Again mix well until there are no lumps.
Spray and line a 8x8 square cake pan.
Pour the batter in. Then bake at 350F for 25 minutes.
While the Bibingka Apple Pudding Cake is baking make the Polvoron topping. Crush the polvoron not to fine making sure there are a few chunks in there. Then add in the cinnamon.
Mix lightly with a spoon.
Take the Bibingka Apple Pudding Cake out of the oven. The middle will still be raw, but we need a solid base to put the crumble on top so that it doesn't sink in.
Spread the cinnamon flavored Polvoron crumble on top making sure you go all the way to the edges. Put it back in the oven and bake for another 15 minutes.
Take out of the oven.
Then while it is still warm drizzle 2 tablespoons of coco jam on the top.
It will naturally spread while it is still super hot, but you can use a toothpick to weave it all over the top and around the crumble.
Leave the cake in the tin to cool completely, ideally until the next day.
How to Serve Bibingka Apple Pudding Cake
The next day when the Bibingka Apple Pudding Cake is completely cool cut into 18 small rectangles. Transfer it to a serving tray.
If you have any leftover you can individually wrap them and freeze for up to 3 months. To defrost just leave on the counter until the Bibingka Apple Pudding Cakes are at room temperature.
These would go so well with a glass of hot or cold Salabat!
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Equipment
- 8x8 Cake Pan
Ingredients
Cake Ingredients
- 1 Packet Bibingka Mix White King Brand Equivalent to 1 cup of Bibingka Mix
- 1 Cup Apple Preserves or Fresh Apples Diced
- 2 Eggs
- 1 Cup Melted Butter Cooled
- ¼ Cup Milk
- ¾ Cup Apple Juice
- ½ Cup Coco Jam
- 1 Tablespoon Cinnamon
Polvoron Crumble
- 2 Regular Flavor Polvoron
- 1 Teaspoon Cinnamon
Instructions
- Pre-heat oven to 350F and line and spray your cake tin.
- In a large bowl add in the apples, eggs, melted butter, apple juice, coco jam, and cinnamon. Mix well until everything is combined.
- Add in the packet of Bibingka Mix. Again mix well until there are no lumps.
- Pour the batter in prepared cake tin. Then bake at 350F for 25 minutes.
- While the Bibingka Apple Pudding Cake is baking make the Polvoron topping. Crush the polvoron not to fine making sure there are a few chunks in there. Then add in the cinnamon. Mix lightly with a spoon.
- At the 25 minute mark take the Bibingka Apple Pudding Cake out of the oven. The middle will still be raw, but we need a solid base to put the crumble on top so that it doesn't sink in.
- Spread the cinnamon flavored Polvoron crumble on top making sure you go all the way to the edges. Put it back in the oven and bake for another 15 minutes.
- Take out of the oven then while it is still warm drizzle 2 tablespoons of coco jam on the top.
- It will naturally spread while it is still super hot, but you can use a toothpick to weave it all over the top and around the crumble.Leave the cake in the tin to cool completely, ideally until the next day.
- When it has is completely cool cut into 18 small rectangles. Transfer it to a serving tray.
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