Caramel and apples–a perfect autumn dessert combination.

Caramel Apple Pudding Cake

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons apple pie spice*
1/2 teaspoon salt
1/2 cup Butter, softened
1/2 cup firmly packed brown sugar
1 large egg
1 cup dark corn syrup
1 cup water
2 medium (2 cups) apples, chopped into 1/4-inch pieces
1/2 cup chopped pecans
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup Butter, melted
Heavy Whipping Cream, whipped, sweetened

1. Heat oven to 350°F. Combine flour, baking soda, apple pie spice
and salt in small bowl. Set aside.
2. Combine 1/2 cup butter and 1/2 cup brown sugar in large bowl.
Beat at medium speed, scraping bowl often, until creamy. Add egg;
continue beating until well mixed. Reduce speed to low; gradually add
flour mixture alternately with corn syrup and 1 cup water, beating
well after each addition.
3. Place apples and pecans into ungreased 13x9-inch baking pan.
Pour batter over top; sprinkle with 3/4 cup brown sugar.
4. Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium
bowl; carefully pour over top of batter. Bake for 35 to 50 minutes or
until cake is cracked on top and toothpick inserted in center comes
out clean. Serve warm with whipped cream, if desired.

Makes 15 servings.

*Substitute 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground
nutmeg, 1/4 teaspoon ground cloves and 1/8 teaspoon ground allspice.

Tip: We recommend using a sweet-tart apple that retains its shape
during cooking such as Granny Smith, Jonathan or Braeburn. When
shopping for apples, look for fruit that feels firm, with no soft
spots or dark bruises. Store apples refrigerated.

Nutrition Facts (1 serving): Calories: 340, Fat: 13g, Cholesterol:
40mg, Sodium: 330mg, Carbohydrates: 54g, Dietary Fiber: 2g, Protein:
3g

Recipe and photograph provided courtesy of Land O Lakes, Inc.
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