German Apple Pudding Cake

SUBMITTED BY: Ann PHOTO BY: Pamela

"A fresh apple cake with nuts and raisins that, after baking, but still hot, has a cooked caramel-like topping poured over it. If using a glass baking dish, reduce oven temperature by 25 degrees."

PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 1 - 8 inch square pan

USMETRIC

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INGREDIENTS

2 cups apple - peeled, cored and chopped
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 cup chopped walnuts
3/4 cup raisins
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons all-purpose flour
1 cup water
1/2 cup butter
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/2 cup raisins

READ REVIEWS (14)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large bowl, mix apples and sugar together. Let stand until sugar is thoroughly dissolved, about 8 minutes.
Stir egg and vanilla into apple mixture. Sift together flour, baking soda and cinnamon; stir into apple mixture. Fold in nuts and raisins. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour topping over cake while cake is still hot.
For the Topping: In a saucepan, combine 1/2 cup brown sugar, 1/2 cup white sugar and 2 tablespoons flour. Stir in the water. Cook over medium heat, stirring, until mixture boils and thickens. Remove from heat and stir in butter, vanilla, chopped walnuts and raisins. Stir until butter melts, then pour over cake.

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REVIEWS

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Reviewed on Dec. 28, 2004 by SMARIGOLD717

All I have to say is wow! This cake is delicious. I used red harry & david apples and it came out wonderful. I was fearful it was going to turn out like a fruit cake but I added the full amt of walnuts and raisins anyway. The topping is the best part so do not skip it! I followed someone's suggestion and only used a 1/4 cup of each sugar. I believe it would overpower the taste of the apples otherwise. I thought the amt of butter in the topping was unnecessary so I only used a 1/4 cup. Pour all of the topping onto the cake. It tastes great warm and even better once it sets. A day later and there's only one piece left. Definitely a keeper.

9 users found this review helpful

Reviewed on Oct. 15, 2003 by JOHNJRSMOM

This is very good. My mom LOVED it! I will make a couple changes next time I make it. For the sauce, I'll cut down on the amount of sugar, maybe 1/4 c. instead of 1/2 c. Because although the sauce is very good, the sweetness of it overpowered the cake, and I couldn't even taste the apples. I also think I'll reduce the cinnamon from 1 1/2 t. to just 1 t. Plus, I would suggest adding a dollip of whip cream to the individual slices or serve with a scoop of vanilla ice cream. To cut some of the sweetness of the cake. This one goes in my recipe box.

9 users found this review helpful

Reviewed on Oct. 29, 2004 by ROSCOMAC

This cake is great. Here are my hints: First, dice the apples. Second, to make this cake in a 9 x 13 pan, double the "cake" part and 1 1 /2 times the icing. This takes care of the icing being too sweet or overpowering. This cake can easily be made vegan by subbing in soy milk for milk and 1/4 cup unsweetened applesauce for each egg.

4 users found this review helpful

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