MAPLE-APPLE PUDDING CAKE

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Maple-Apple Pudding Cake image

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.

Provided by tammarie

Categories     Dessert

Time 1h

Yield 1 cake, 9 serving(s)

Number Of Ingredients 14

1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 egg
1/2 cup dark brown sugar
1/2 cup whole milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla
1 medium apple, peeled, chopped to 1/2-inch (1 cup)
1 cup cranberries, coarsely chopped (if using frozen do not thaw)
1 1/4 cups pure maple syrup, grade B
1/2 cup apple juice
1/3 cup walnuts, chopped (optional)

Steps:

  • Heat oven to 350. Spray 8" square baking dish with cooking spray.
  • Whisk flour, baking powder, salt and cinnamon in a large bowl.
  • Whisk egg and brown sugar in medium bowl until smooth. whisk in milk, butter and vanilla.
  • Stir into flour mixture just until dry ingredients are moistened.
  • Fold in apple and cranberries.
  • Pour into baking dish.
  • Bring syrup and apple juice to a boil in a saucepan. Gently pour over batter; sprinkle with nuts.
  • 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.

Nutrition Facts : Calories 296.2, Fat 6.4, SaturatedFat 3.7, Cholesterol 38.4, Sodium 213.5, Carbohydrate 58.5, Fiber 1.3, Sugar 42.8, Protein 2.7

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