Caramel Apple Pudding Cake
A delicious dessert that uses layered Granny Smith apples with cinnamon and nutmeg sprinkled over the top, then a cake mixture spread over and a caramel sauce poured over the top.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
- 2 cups thinly sliced & peeled Granny Smith apples
- 3 Tbsp. lemon juice
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 3/4 cup packed brown sugar
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup low-fat milk
- 2 Tbsp. unsalted butter melted
- 1 tsp. vanilla
- 1/2 cup chopped pecans or walnuts optional
- 3/4 cup caramel ice cream topping store bought or homemade
- 1/2 cup water
- 1 Tbsp. unsalted butter
- whipped cream or low-fat ice cream/frozen yogurt for serving
Preheat oven to 350º. Spray a 2-quart baking dish or a 8x8 baking pan with cooking spray. Arrange Granny Smith apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon and nutmeg.
In a bowl, combine brown sugar, flour, baking powder and baking soda. Add milk, the melted butter and vanilla and mix well. Stir in nuts. Spread the batter evenly over the apples.
In a small saucepan, combine the caramel topping, water and 1 Tbsp. butter and bring to a boil. Pour mixture over batter in baking dish.
Bake for about 35 minutes or until center is set. While warm, scoop cake, apples and caramel mixture into bowls and serve with whipped cream or ice cream. Enjoy!