Tinky’s Cozy Apple-Maple Pudding
When you pour hot cider and maple syrup on top of the cake batter, it looks awful, but they sink to the bottom of the dish and form a sweet sauce. Serve this apple-maple pudding with vanilla ice cream.
Total Time: 60
Yield: 8 servings
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 1 egg, beaten
- 1/3 cup milk, divided
- 2 cups apple slices (about 2 medium apples, peeled and cored)
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon fresh chopped ginger
- 1 cup sweet apple cider
- 1 cup grade B maple syrup
Heat oven to 350 degrees. In a small bowl, combine flour, baking powder, and salt, and set aside. In a medium bowl, cream together butter and sugar. Beat in egg. Stir in flour mixture, a third at a time, alternating with milk (beginning and ending with flour mixture).
In a medium bowl, combine apples, sugar, cinnamon, and ginger, and place in an ungreased two-quart casserole dish. Pour batter over apple mixture; make sure all apple pieces are covered.
In a medium saucepan over high heat, combine cider and maple syrup and bring to a boil, stirring often. Pour over batter; it will sink. Bake 35 to 45 minutes, or until a toothpick inserted into the center of the cake (without hitting the liquid on the bottom) comes out clean.