Caramel Apple Pudding Cake
From fluffy24 15 years agoIngredients
- 2 1/2 cups all-purpose flour shopping list
- 1 1/2 teaspoons baking soda shopping list
- 2 teaspoons apple pie spice* shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup butter, softened shopping list
- 1/2 cup firmly packed brown sugar shopping list
- 1 egg shopping list
- 1 cup dark corn syrup shopping list
- 1 cup water shopping list
- 2 medium (2 cups) apples, chopped into 1/4-inch pieces shopping list
- 1/2 cup chopped pecans shopping list
- 3/4 cup firmly packed brown sugar shopping list
- 1 1/2 cups hot water shopping list
- 1/3 cup butter, melted shopping list
- heavy whipping cream, whipped, sweetened shopping list
- Heat oven to 350°F. Combine flour, baking soda, apple pie spice and salt in small bowl. Set aside. shopping list
- Combine 1/2 cup butter and 1/2 cup brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Reduce speed to low; gradually add flour mixture alternately with corn syrup and 1 cup water, beating well after each addition. shopping list
- Place apples and pecans into ungreased 13x9-inch baking pan. Pour batter over top; sprinkle with 3/4 cup brown sugar. shopping list
- Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl; carefully pour over top of batter. Bake for 35 to 50 minutes or until cake is cracked on top and toothpick inserted in center comes out clean. Serve warm with whipped cream, if desired. shopping list
- *Substitute 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1/8 teaspoon ground allspice. shopping list
- Recipe Tip shopping list
How to make it
- Heat oven to 350°F. Combine flour, baking soda, apple pie spice and salt in small bowl. Set aside.
- Combine 1/2 cup butter and 1/2 cup brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Reduce speed to low; gradually add flour mixture alternately with corn syrup and 1 cup water, beating well after each addition.
- Place apples and pecans into ungreased 13x9-inch baking pan. Pour batter over top; sprinkle with 3/4 cup brown sugar.
- Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl; carefully pour over top of batter. Bake for 35 to 50 minutes or until cake is cracked on top and toothpick inserted in center comes out clean. Serve warm with whipped cream, if desired.
- *Substitute 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1/8 teaspoon ground allspice.
People Who Like This Dish 3
- BookmarkerAR Nowhere, Us
- girlmacbeth Carthage, MO
- momo_55grandma Mountianview, AR
- sparow64 Sweetwater, TN
- fluffy24 Cranston, RI
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The Rating
Reviewed by 3 people-
this cake sounds and looks delicous thanks
momo_55grandma in Mountianview loved it -
fabulous!
sparow64 in Sweetwater loved it
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