Shelly's Recipe

CARAMEL-APPLE PUDDING CAKE

Category: Cakes

2 medium tart cooking apples, such as 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 flour
3/4 cup packed brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 cup milk
2 tbsp butter, melted (no substitutes)
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 substitutes)
Whipped topping, garnish

Preheat oven to 350. 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.

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 mixture.

Combine caramel topping, water, and the 1 tbsp butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish. Bake 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. Garnish with whipped topping. Serves 12