Apple Pudding Cake
A fruity, crusty, gooey version of the crusty, gooey and more familiar
chocolate pudding cake.
1 c. chopped pecans
2/3 c. vegetable shortening
1 1/3 c. granulated sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground nutmeg
2 c. flour
6 c. peeled and chopped apples (from about 5 medium apples)
1½ c. packed brown sugar
2 tbsp. flour
¼ c. (½ stick) butter
1 tsp. vanilla
1 c. water
1 c. heavy cream, optional
Preheat the oven to 325 degrees. Grease a 9-by 13-inch pan.
In a frying pan over low-medium heat, toast the pecans until they begin to color
and become fragrant, about 7 minutes. Pour into a dish and set aside.
In the large bowl of an electric mixer, cream together the shortening and
granulated sugar. Add eggs, one at a time, and beat well after each addition.
Sift together the baking soda, cinnamon, nutmeg and flour, and beat into the
Fold in the chopped apples and the nuts. The mixture will be stiff.
Spread into the prepared pan. (Don't bake it yet.)
In a medium saucepan, stir together the brown sugar and the 2 tablespoons of
flour. Add the butter, vanilla and water, stir, and bring to a boil, stirring
occasionally. Boil gently for 3 minutes, stirring often. Pour this hot sauce
evenly over the batter. Do not stir. Bake 1 hour.
Serve warm, with whipped cream if desired.
Serves 10 to 12.