Caramel Apple Pudding Cake
Source of Recipe
Internet
List of Ingredients
3 medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and sliced (about 2 1/2 cups)
3 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup baking raisins
1 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup skim milk
2 tablespoons margarine, melted
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 tablespoon margarine
3/4 cup fat-free caramel ice cream topping
1/2 cup water
Preheat oven to 350 degrees. Grease a 2-quart square baking dish. Arrange apples in bottom of dish and sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins. Set aside.
In a large mixing bowl, mix together flour, brown sugar, baking powder, and baking soda. Stir in milk, 2 tablespoons melted margarine, and vanilla. Mix well. Stir in pecans and spread batter evenly over apples.
In a small saucepan, melt 1 tablespoon margarine. Stir in caramel topping and water. Pour over batter. Bake for about 35-40 minutes, or until set in center. While warm, cut into squares, inverting each portion on the serving plate. Spoon the caramel-apple mixture from the bottom of the dish on top of the cake.
Recipe
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