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Title: Apple Pudding Cake with Self Making Sauce
Categories: Cake
Yield: 10 Servings
| 2 | lg | McIntosh apples; cored, sliced |
| 1 1/2 | ts | Lemon juice |
| 5 | tb | Fruit sugar (fructose) OR |
| 5 | tb | Honey OR |
| 5 | tb | Equivalent sugar substitute |
| 1/2 | ts | Ground cinnamon |
| pn | Nutmeg; optional | |
| pn | Allspice; optional | |
| 1 | c | Self rising flour OR |
| 1 | c | Cake flour OR |
| 1 | c | Pancake mix |
| 1 | lg | Egg |
| 3 | tb | Brown sugar |
| 2/3 | c | -Water; cold |
| 1 | c | -Water; boiling |
Arrange the apples neatly in rows or concentric circles in a square or round 9" nonstick cake pan which has been sprayed with cooking spray. Sprinkle lightly with lemon juice, fruit sugar, and spice. Combine the flour, egg, brown sugar, and cold water; beat smooth. Spoon the batter over the apples. Sprinkle the top of the batter lightly with additional spice. Pour the boiling water in a thin stream over the batter.
Bake, uncovered, in a preheated 375~ oven, 30 mins. To serve, cut into squares or wedges; invert each serving on a dessert plate. Spoon on some of the "apple pudding sauce" that forms in the bottom of the pan. Refrigerate leftover cake and serve chilled; the sauce will form a pudding like glaze.
Source: 3/8/81 Courier-Post newspaper clipping rec'd from Joni Cloud (5/950
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