Cake Recipes

When you can not decide what kind of dessert to serve, this double-delicious pudding cake will please everyone. Served warm with a dollop of cinnamon ice-cream, it is perfection.

INGREDIENTS

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