Caramel-Apple Pudding Cake
When you can not decide what kind of dessert to serve, this double-delicious pudding cake will please everyone. Served warm with a dollop of cinnamon ice-cream, it is perfection.

2 medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups)
3 Tbs lemon juice
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 cup raisins
1 cup all-purpose flour
3/4 cup packed brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 cup milk
2 Tbs butter (no substitutes), melted
1 tsp vanilla
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water
1 Tbs butter (no substitutes)

1. Preheat oven to 350 degrees F.
2. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.
3. Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.
4. Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.
5. Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion. Makes 12 servings.

Servings: 12
Preparation time: 25 minutes
Cooking time: 25 minutes
Ready in: 50 minutes

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 223.00
% Daily Value
Total Fat 6.00g 9%
Saturated Fat 1.00g 5%
Cholesterol 1.00mg 0%
Sodium 173.00mg 7%
Carbohydrates 42.00g 14%
Dietary Fiber 1.00g 4%
Protein 2.00g 4%

Source: Better Homes and GardensĀ®
Copyright 2002. Meredith Corp.