Bibingka Apple Pudding Cake
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.
Servings: 18 Slices
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.