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Apple Pudding Cake with Cinnamon-Butter Sauce

25 Ratings

28 Comments

Prep 15 min
Total 50 min
Servings 9

Drape homemade caramel sauce over sweet pieces of cake featuring juicy bits of apple. MORE + LESS -

Ingredients

Cake

1: cup packed brown sugar

1/4: cup butter or margarine, softened

1: egg

1: cup Gold Medal™ all-purpose flour

1: teaspoon baking soda

1: teaspoon ground cinnamon

1/2: teaspoon ground nutmeg

1/4: teaspoon salt

2: cups chopped peeled or unpeeled cooking apples (2 medium)

Sauce

1/3: cup butter or margarine

2/3: cup granulated sugar

1/3: cup half-and-half

1/2: teaspoon ground cinnamon

Steps

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1

Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.
2

In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. Spread batter in pan.
3

Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
4

Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake.

Expert Tips

You can bake the cake and make the sauce a day ahead and store them separately (refrigerate sauce). Warm the sauce in a saucepan over low heat, and heat individual pieces of cake uncovered in the microwave on High for 25 to 35 seconds or until warm.
Braeburn, Cortland, Granny Smith or Rome apples are all good choices for this pudding cake.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 120

% Daily Value

Total Fat: 14g; 21%
Saturated Fat 8g 42% Trans Fat 1/2g
Cholesterol: 60mg; 20%
Sodium: 310mg; 13%
Potassium: 150mg; 4%
Total Carbohydrate: 54g; 18%
Dietary Fiber 1g 4% Sugars 42g
Protein: 3g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;