This is a wonderful recipe and thank you to Lyn Wilkie, who contributed it to the cookbook.
I guess it is a fine point but it actually makes a rich cake, so I'm not sure why it was titled "pudding".
When I was a young teacher, I often went to a German bakery near our school for stress relief and from that experience of similar food items in slice form, I found this cake turned out very much in the right cultural style.
When chopping the apples, I used the spatula a bit, as we do in the sorbet.
The surprising thing about this recipe in particular (to me) was the fact that what is termed "Frosting" is actually a full fat sour cream topping, which is spread onto the cake before it is baked.
I love almost all cake and dessert so I was always likely to enjoy this delicious spicy apple layer cake, but it pleased me greatly that my DH loved it too.
5/5 One of the best recipes in the book in my opinion.
