Charlene's Recipe

Caramel Apple pudding cake

Category: cakes

Makes 12 servings

2 medium tart cooking apples, Granny Smith or Jonathan, peeled, cored and thinly sliced (2 cups)
3 Tbsp 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 Tbsp butter (no sub), melted
1 tsp vanilla
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water
1 Tbsp butter (no sub)

Preheat oven to 350 F. Grease a 2 quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon and nutmeg. Top evenly with raising; set aside.
Combine flour, brown sugar, baking powder and baking soda in a large bowl. Add milk, the 2 Tbsp melted butter and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mix.
Combine caramel topping, water and 1 Tbsp butter in a small saucepan, bring to a boil. Pour caramel mix over the batter in the baking dish. 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 mix from the pan over each portion.