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Prep 15 mins
Cook 45 mins
Apple pandowdy is a bit like an apple pie but with fluffy cake on top. When I was growing up, we had an apple tree in the back yard. The apples were too tart to eat raw, but they were delicious in baked desserts. This is the first one I ever made on my own. You can substitute molasses for brown sugar like I normally do, and I use vanilla paste instead of vanilla extract. You can also omit the bourbon, if desired.
- 2 tablespoons butter, divided
- 3⁄4 cup butter, divided
- 8 apples, preferably Golden Delicious, about 3 pounds, peeled, cored, and cut into 8 slices, each
- 1⁄2 cup molasses
- 2 tablespoons lemon juice
- 2 tablespoons Bourbon (optional)
- 2 tablespoons all-purpose flour, divided
- 1 1⁄2 cups all-purpose flour, divided
- 1 1⁄2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract, divided
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 cup sugar
- 3 tablespoons sugar (in addition to the 1/2 cup)
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 eggs
- 1⁄2 cup milk
- Preheat oven to 350°F
- Butter 6-cup oval baking dish.
- Cut 2 Tbs. butter into small pieces; set aside.
- In a large bowl, combine apples, molasses, lemon juice, bourbon, 2 Tbs. flour, cinnamon, 1 teaspoons vanilla and nutmeg.
- Let stand 15 minutes.
- Arrange mixture evenly in baking dish; dot with reserved butter.
- Set aside.
- Melt remaining butter; cool slightly.
- Combine ½ cup sugar, baking powder, salt, and remaining flour.
- In bowl beat together eggs, milk, melted butter, and remaining vanilla.
- Stir milk mixture into flour batter until ingredients are just combined.
- The batter will be very thick.
- Spoon batter over apple mixture, spreading as needed to cover apples and allow batter to drip down between apples.
- Sprinkle batter with remaining sugar.
- Bake 40-45 minutes or until crust is golden and filling is bubbly.
- Serve with cream, if desired.
This was really good. Reminded me of a combination of appie pie and apple cake. I wasn't sure how well the kids were going to like it with the molasses (especially since the kind I had was "robust"), but they wolfed it down! I cut the recipe in half and baked it in a 9x5 loaf pan for the same amount of time as directed. I was done perfectly. There was a little left over that I had with some vanilla ice cream. Mmmmmmmmm!