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Apple Pudding Cake /w Buttermilk Glaze




Source of Recipe


Presenter: Olivia Sipes, Miss Olivia's Table

For the Cake:
2 eggs
¾ cup vegetable oil
1 ½ cups granulated sugar
¼ cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 ½ cups self-rising flour
1 scant teaspoon cinnamon
1 apple, chopped
1 cup chopped pecans
½ cup golden raisins if desired

For the glaze:
1 stick butter
2 tablespoons brown sugar, firmly packed
Granulated sugar to finish out 2/3 cup
½ teaspoon baking soda
¼ cup whole buttermilk
1 teaspoon vanilla extract




Preheat oven to 350 degrees. Spray a 9x13 baking dish with Pam. In a medium bowl, whisk together the eggs, oil, sugars and vanilla. In a large bowl, whisk together the flour and cinnamon. Add liquid mixture to dry mixture and stir until mostly blended. Fold in apples and nuts and raisins if using. Spread in the prepared pan. Bake about 35 minutes or until a cake tester inserted into the center comes out clean. Cool pan on a wire rack. Pour glaze over all if desired.

To make the glaze, in a small saucepan over medium heat, melt butter; add sugars, baking soda and buttermilk. Stir until well blended. Increase heat; bring to boil. Boil one minute. Remove from heat, stir in vanilla extract. Pour over entire warm cake or keep warm and pour over individual servings.