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Caramel-Apple Pudding Cake

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 medium tart cooking apple s, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups)

    2. 3 tablespoons lemon juice

    3. 1/2 teaspoon ground cinnamon

    4. teaspoon ground nutmeg

    5. 1/4 cup raisin s

    6. 1 cup all-purpose flour

    7. 3/4 cup packed brown sugar

    8. 1 teaspoon baking powder

    9. 1/4 teaspoon baking soda

    10. 1/2 cup milk

    11. 2 tablespoons butter (no substitutes), melted

    12. 1 teaspoon vanilla

    13. 1/2 cup chopped pecan s or walnuts

    14. 3/4 cup caramel ice cream topping

    15. 1/2 cup water

    16. 1 tablespoon butter (no substitutes)

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350° F.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

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