Yesterday's lunch was very late and rather large (we had the rest of the stew), so dinner was out of the question except for dessert of course. Big Guy got doing what big guy's do and I ran away from home but forgot to pack a peanut butter sandwich so when hunger hit I had to bite the bullet and come back. Tough eh?
The apples we picked at Old Strawberry Farm a few weeks ago need attention and were calling from the refrigerator so this pudding is an answer to the call of fall if you know what I mean.
Inspired by a Country Spice Pudding Cake we've made here before, I sauteed 4 apples in a little butter and sprinkle of sugar and put them on the bottom of a large heavy skillet. Topped with a cross between cake and biscuits and sent to the oven swimming in a brown sugar sauce, it came out 30 minutes later looking delish and smelling like caramel apples.
Served with a dollop of whipped topping, it may be superlative with vanilla or dulce de leche ice cream but neither seem to hang around these parts for long because the "crazy woman on the hill" gets her mitts into it. Uh huh, that would be me.
By the way, this recipe would be lovely baked in 6 ounce jam jars as individual servings and honestly I sure wish I'd thought of it before just this minute. I'll do it next time and tell you all about it.
Apple Spice Pudding Cake (adapted from Best of Bridge Series Cookbooks, The Best of the Best)
4 apples, peeled, cored and cut into wedges
2 tablespoons butter
2 tablespoons granulated sugar
1 cup flour
2 teaspoons baking powder
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup raisins
1/2 cup milk
1-1/2 teaspoons vanilla
1 cup brown sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/3 cup butter, cut into small pieces
2 cups boiling water
1 teaspoon vanilla
Preheat oven to 375. Heat butter in a large heavy skillet over medium heat. Add sugar and when sugar melts, add apples. Saute stirring occasionally until apples have released their liquid and start to turn brown. Remove from heat and set aside.
Using a fork, combine flour, baking powder, sugar, cinnamon, salt and raisins. Add milk and vanilla and combine just until mixed. Do not over-mix or the cake will be tough. Spoon onto apples and level out as best you can. Batter will be very thick.
In a bowl or large mixing cup, combine brown sugar, nutmeg, and cinnamon. Add boiling water and butter and stir well until butter has melted. Stir in vanilla. Pour over cake in pan and bake for 30 to 35 minutes. Serve warm with ice cream. Makes 6 servings.
A year ago - Chipotle and Cranberry Braised Turkey Thighs
A year ago - Cornish Pasties
Two year's ago - Beef Fajitas with Blackened Tomato Salsa