Caramel-Apple Pudding Cake

Pudding cake is like having two desserts in one! Serve warm, and top with a scoop of cinnamon ice-cream if you like.



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Servings: 12
Prep Time: 25 mins
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Ingredients
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    2   
    medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups)
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    3   tablespoons 
    lemon juice
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    1/2  teaspoon 
    ground cinnamon
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    1/8  teaspoon 
    ground nutmeg
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    1/4  cup 
    raisins
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    1   cup 
    all-purpose flour
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    3/4  cup 
    packed brown sugar
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    1   teaspoon 
    baking powder
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    1/4  teaspoon 
    baking soda
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    1/2  cup 
    milk
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    2   tablespoons 
    butter (no substitutes), melted
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    1   teaspoon 
    vanilla
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    1/2  cup 
    chopped pecans or walnuts
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    3/4  cup 
    caramel ice cream topping
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    1/2  cup 
    water
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    1   tablespoon 
    butter (no substitutes)

Directions
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.
Nutrition information
Per Serving: cal. (kcal) 223, Fat, total (g) 6, chol. (mg) 1, sat. fat (g) 1, carb. (g) 42, fiber (g) 1, pro. (g) 2, sodium (mg) 173, Percent Daily Values are based on a 2,000 calorie diet
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