Friday, October 31, 2014

Caramel-Apple Pudding Cake

Rich and yummy and easy.

Prep time 25 minutes
Bake 35 minutes

2 medium, tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups)
3 Tbsp lemon juice
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 cup raisins (I hate raisins so I leave them out)
1 cup all purpose flour
3/4 cup packed brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 cup milk
2 Tbsp butter, melted
1 tsp vanilla
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice-cream topping
1/2 cup water
1 Tbsp margarine or butter
Whipped cream (optional) or vanilla ice cream

Preheat oven to 350.
Grease a 2 quart square baking dish.
Arrange apples in bottom of dish; sprinkle with lemon juice, cinnamon, and nutmeg, top evenly with raisins, set aside.
In a large mixing bowl stir together four, brown sugar, baking powder, and baking soda.
Add the milk, the 2 tbls melted bytter, and vanilla; mix well.
Stir in chopped nuts.
Spread the batter evenly over the apple mixture.
In a small saucepan combine caramel topping, water, and the 1 tbls butter; bring to a boiling.
Pour caramel mixture over the batter in the baking dish.
Bake for 35 minutes or until set in center.
While warm, cut into squares, inverting each piece onto dessert plate.
Spoon the caramel apple mixture from the bottom of pan over each piece.
Serve with whipped cream or ice cream if desired.
Makes 12 servings.

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