Maple-Apple Pudding Cake
I got this recipe from a cooking magazine-the sauce forms in the bottom of the dish and the fruit studded cake rises to the top. I have not made this yet but will soon-will probably substitute pecans for the walnuts if I use nuts at all. My son is not a fan.
Ingredients
9 serv.- flour↗1 cup
- baking powder↗1 1⁄2 teaspoons
- salt↗1⁄2 teaspoon
- cinnamon↗1⁄2 teaspoon
- egg↗1
- dark brown sugar↗1⁄2 cup
- whole milk↗1⁄2 cup
- unsalted butter, melted↗1⁄4 cup
- vanilla↗1 teaspoon
- medium apple↗1
peeled, chopped to 1/2-inch (1 cup)
- cranberries↗1 cup
coarsely chopped (if using frozen do not thaw)
- pure maple syrup, grade B↗1 1⁄4 cups
- apple juice↗1⁄2 cup
- walnuts↗1⁄3 cup
chopped (optional)
Step-by-step instructions
- 1
Heat oven to 350. Spray 8" square baking dish with cooking spray.
- 2
Whisk flour, baking powder, salt and cinnamon in a large bowl.
- 3
Whisk egg and brown sugar in medium bowl until smooth. whisk in milk, butter and vanilla.
- 4
Stir into flour mixture just until dry ingredients are moistened.
- 5
Fold in apple and cranberries.
- 6
Pour into baking dish.
- 7
Bring syrup and apple juice to a boil in a saucepan. Gently pour over batter; sprinkle with nuts.
- 8
Bake 35 to 45 minutes or until op of pudding springs back when lightly touched and sauce forms on bottom (do not over-bake). Cool 20 minutes on wire rack, serve warm with a dollop of whipped cream if desired.
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