| This recipe is liked by 0 person(s). |
Caramel-Apple Pudding Cake
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| 2 medium | Granny Smith peeled, cored, thinly sliced (2cups) |
| 3 tablespoons | lemon juice |
| 1/2 teaspoon | cinnamon |
| 1/8 teaspoon | nutmeg |
| 1/4 cup | raisins |
| 1 cup | flour |
| 3/4 cup | packed brown sugar |
| 1 teaspoon | baking powder |
| 1/4 teaspoon | baking soda |
| 1/2 cup | milk |
| 2 tablespoons | melted butter |
| 1 teaspoon | vanilla |
| 1/2 cup | chopped pecans |
| walnuts, alternative | |
| 3/4 cup | caramel ice cream topping |
| 1/2 cup | water |
| 1 tablespoon | butter |
Preheat oven 350•
Grease 2 quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon & nutmeg. Top evenly with raisins; set aside.
Combine flour,brown sugar, baking powder & baking soda in a large bowl. Add milk, 2 tablespoons melted butter & vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.
Combine caramel topping, water & 1 tablespoon of butter on small sauce pan; bring to boiling. Pour caramel mixture over the batter in the baking dish.
Bake on 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.
223 calories
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe