caramel-apple pudding cake
marla hudgins 
 
when you can not decide what kind of dessert to serve, this 
double-delicious pudding cake will please everyone. served warm with a 
dollop of cinnamon ice-cream, it is perfection. 
 
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
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 (no substitutes), melted
1 tsp  vanilla
1/2 cup  chopped pecans or walnuts
3/4 cup  caramel ice cream topping
1/2 cup  water
1 Tbsp  butter (no substitutes)
 
preheat oven to 350 degrees f. 
grease a 2-quart square baking dish; arrange apple slices in bottom of 
dish. sprinkle with lemon juice, cinnamon, and nutmeg. top evenly with 
raisins; set aside. 
combine flour, brown sugar, baking powder, and baking soda in a large 
bowl. add milk, the 2 tablespoons melted butter, and vanilla; mix well. 
stir in nuts. spread batter evenly over apple mixture. 
combine caramel topping, water, and the 1 tablespoon butter in a small 
saucepan; bring to boiling. pour caramel mixture over the batter in the 
baking dish. 
bake in the preheated oven for 35 minutes or until set in center. 
spoon warm individual servings into dessert dishes, inverting each 
portion. spoon caramel-apple mixture from the pan over each portion. 
makes 12 servings. 
 
servings: 12 
 
 
 
 
 
(ID: 75294) Mirror: rec.food.recipes: Tue, Dec 7, 2004


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