What makes pudding cakes so lovable is their two layers: the bottom of fruit and butterscotchy juices, and the cakey top. Try this comfy dessert for a fall or winter brunch, using Northern Spy, Golden Delicious, Ambrosia or Idared apples.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2009
MethodButter bottom and side of 4- to 4-1/2-quart (4 to 4.5 L) slow cooker; add apples. Sprinkle with lemon juice. Top with brown sugar; toss to coat apples. Gently press apples to level; set aside.
Cake Topping: In large bowl, beat butter with sugar until fluffy. Beat in egg and vanilla.
In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt and cloves. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape batter evenly over apples; smooth top.
In small saucepan or large glass measuring cup, whisk cider with cornstarch; bring to boil on stove top or in microwave, whisking gently, to make slightly thickened sauce. Pour over batter; do not stir.
Cover and cook on high until sauce is bubbling, apples are tender and cake tester inserted in centre comes out clean, about 2 to 3 hours.
Remove insert from slow cooker; let cool for 20 minutes before serving.
Nutritional facts Per serving: about
- Sodium 249 mg
- Protein 4 g
- Calories 454.0
- Total fat 13 g
- Cholesterol 56 mg
- Saturated fat 8 g
- Total carbohydrate 84 g
- Iron 17.0
- Folate 22.0
- Calcium 10.0
- Vitamin A 12.0
- Vitamin C 7.0