Prep 25 mins
Cook 35 mins
This double-delicious pudding cake will please any of your guests. Serve it with a dollop o f cinnamon ice-cream--it's perfection.
- 2 medium tart cooking apples, such as Granny Smith, peeled, cored and thinly sliced (~2 cups)
- 3 tablespoons fresh lemon juice
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄4 cup raisins
- 1 cup all-purpose flour
- 3⁄4 cup packed brown sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 cup milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 1⁄2 cup chopped walnuts or 1⁄2 cup pecans
- 3⁄4 cup caramel ice cream topping
- 1⁄2 cup water
- 1 tablespoon butter
- 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 2 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. Spoon caramel-apple mixture from the pan over each portion.
I found this recipe on the BHG website, and wanted to post it here....to have it handy....and found that it already was here! Yeah!!! Anyway...my review: Scrumpdilly-icious! The lemon juice provides a nice tang to offset it from being too-sweet, instead it is JUST RIGHT! I used "Cameo" apples which have a nice sweet-tang--just right for baking. I used an 8x8 casserole dish, so the cakey part was about an inch thick....but delightfully light. Beautiful caramel color. Easy to make and "just right" for a mid-week supper desseert. Definitely makes you think AUTUMN!