Recipe For Cooking Caramel Apple Pudding Cake

Toaster Oven Cakes :: Pudding Cake Recipes

Caramel Apple Pudding Cake

Source: Better Homes and Gardens

2 med., tart cooking apples, such as
    Granny Smith or Jonathan, peeled, cored
    and thinly sliced (2 C.)
3 Tbsp. lemon juice
1/2 tea. ground cinnamon
1/8 tea. ground nutmeg
1/4 C. raisins
1 C. flour
3/4 C. packed brown sugar
1 tea. baking powder
1/4 tea. baking soda
1/2 C. milk
2 Tbsp. butter, melted
1 tea. vanilla extract or flavoring
1/2 C. chopped pecans or walnuts
3/4 C. caramel ice cream topping
1/2 C. water
1 Tbsp. margarine or butter
Whipped cream (optional)

Preheat oven to 350 degrees F. Grease a 2-qt. square baking dish. Arrange apples in bottom of dish; sprinkle with lemon juice, cinnamon and nutmeg. Top evenly with raisins. Set aside.

In a lrg. mixing bowl stir together flour, brown sugar, baking powder and baking soda. Add the milk, the 2 Tbsp. melted butter and vanilla extract or flavoring; mix well. Stir in chopped pecans or walnuts. Spread the batter evenly over the apple mixture.

In a sm. saucepan combine caramel topping, water, and the 1 Tbsp. butter; bring to boiling. Pour caramel mixture over the batter in the baking dish.

Bake for 35 min. or until set in center. While warm, cut into squares, inverting each piece onto dessert plate. Spoon the caramel-apple mixture from bottom of pan over each piece.

Serve with whipped cream, if desired.

Makes approximately 12 servings.

Nutrition facts per serving: 223 cal., 6 g total fat (1 g sat. fat), 1 mg chol., 173 mg sodium, 42 g carb, 1 g fiber, and 2 g pro

Daily Values: 4% vit A, 4% vi. C, 5% calcium, and 6% iron