Caramel Apple Pudding Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 15 |
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Fall comfort food at it's best. I found this one on a box of butter I brought home from the store. Ingredients:
2 1/2 c. all-purpose flour |
1 1/2 tsp. baking soda |
2 tsp. apple pie spice |
1/2 tsp. salt |
1/2 c. butter, softened |
1/2 c. firmly packed brown sugar |
1 egg |
1 c. dark corn syrup |
1 c. water |
2 medium (2 c.) apples, chopped into 1/4-inch pieces |
1/2 c. chopped pecans |
3/4 c. firmly packed brown sugar |
1 1/2 c. hot water |
1/3 c. butter, melted |
heavy whipping cream, whipped, sweetened |
Directions:
1. Heat oven to 350°F. Combine flour, baking soda, apple pie spice and salt in small bowl. Set aside.
2. Combine 1/2 cup butter and 1/2 cup brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Reduce speed to low; gradually add flour mixture alternately with corn syrup and 1 cup water, beating well after each addition.
3. Place apples and pecans into ungreased 13x9-inch baking pan. Pour batter over top; sprinkle with 3/4 cup brown sugar.
4. Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl; carefully pour over top of batter. Bake for 35 to 50 minutes or until cake is cracked on top and toothpick inserted in center comes out clean. Serve warm with whipped cream, if desired.
5. *Substitute 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1/8 teaspoon ground allspice.
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