Baked Apple Pudding


Baked Apple Pudding
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3/4 tsp. nutmeg
1/4 cup butter or margarine
1 cup white sugar
1 egg, unbeaten
2 cups grated apples, unpeeled
Grate apples (or put through a food processor). Chop nuts. Cream the butter, sugar, and egg until light and fluffy. Add apples. Sift together flour, baking soda, cinnamon, salt, and nutmeg. Add and stir well. Spread into greased 9-inch pan. 
Optional Topping:
1/2 cup chopped nuts
1/2 cup brown sugar
1 Tb. butter
Sprinkle over batter and press in a little with a spoon. Bake for 45 minutes at 350°. Flavor blends well if allowed to sit in freezer a few days, though I've never done that. Serve warm with whipped cream or ice cream. You can also pour some warm caramel topping over the cake.
This cake works well if you double the amounts and then bake it in a greased jelly roll pan. You can forgo the topping and instead frost the cake with cream cheese frosting. 

Eliza's Note: This is my favorite apple cake recipe. It can be modified in various ways, with frosting or topping or caramel, and served warm or cold.

Comments

  1. This is my favorite, too. I usually make a double batch in two pans, and freeze one for later. The topping adds a really nice crunch and flavor.

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