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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A pudding-cake dessert especially good in the fall when apples are plentiful. If you like pineapple, apples, nuts, cake and ice cream, you'll love this. This came from a cookbook put out by Pace One, a local restaurant, and was served there many years ago. Don't know if it is still on the menu. Ingredients:
2 (16 ounce) cans crushed pineapple in juice, well drained |
2 apples, peeled,cored and diced |
3/4 cup coarsely chopped walnuts |
1/2 cup packed brown sugar |
2 eggs, beaten |
1 cup sugar |
1 cup all-purpose flour |
1/4 lb unsalted butter, plus |
4 tablespoons unsalted butter, melted |
vanilla ice cream, for serving |
Directions:
1. Preheat oven to 325 degrees.
2. Combine drained pineapple and diced apples.
3. Put into a 9-inch square pan.
4. Mix walnuts and brown sugar together and spread over fruit.
5. Beat eggs until thick and blend in flour and sugar.
6. Add melted butter and mix thoroughly.
7. Spread batter over the sugar and walnuts, making sure that mixture does not touch fruit mixture underneath.
8. Bake for approximately 60 minutes or until golden brown.
9. It's done when poked and no butter flows underneath.
10. Serve warm with vanilla ice cream if desired.
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