Apple Pudding Cake


1 cup all-purpose flour
1 cup firmly packed brown sugar, divided
1/4 teaspoon salt, optional
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons vegetable oil
1 teaspoon vanilla
1/3 cup Michigan apple cider or
1/3 cup Michigan apple juice
2 1/2 cups sliced, peeled Michigan apples or
1 can (20 oz.) sliced Michigan apples, drained
1 tablespoon cinnamon imperials
1 3/4 cups Michigan apple cider or
1 3/4 cups Michigan apple juice


In medium-size mixing bowl, combine flour, 1/2 cup of the sugar, salt, baking powder and soda. Add oil, vanilla and the 1/3 cup apple cider, mixing until smooth. Gently stir in apples and cinnamon imperials. Spread mixture evenly in 9 x 9 x 2-inch pan. Sprinkle remaining sugar over apple mixture. Carefully pour remaining 1 3/4 cups apple cider over batter. Bake in 350 F. oven about 55 minutes or until cake is done. Cool slightly before serving with whipped topping or frozen yogurt, if desired. Yield: 8 servings.

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