Caramel-Apple Pudding Cake 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. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page