Apple Pudding Cake With Cinnamon Butter Sauce Food

APPLE PUDDING CAKE WITH CINNAMON BUTTER SAUCE

Steps:

• Preheat oven to 350°F.
• Grease bottom and sides of 8-inch square pan with shortening or cooking spray.
• In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. The batter will be really thick. Spread batter in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. The cake is dark brown in color.
• Meanwhile in a saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Remove from heat and stir in vanilla. Serve a drizzle of warm sauce over warm cake. There's enough sauce for even a double batch.
• Tips: You can bake the cake and make the sauce a day ahead and store them separately (refrigerate sauce). Warm the sauce in a saucepan over low heat, and heat individual pieces of cake uncovered in the microwave on High for 25 to 35 seconds or until warm.

APPLE PUDDING CAKE WITH CINNAMON-BUTTER SAUCE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.
• In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. Spread batter in pan.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake.

CINNAMON PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch square baking dish.
• In a large bowl, mix together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center and pour in the milk. Mix well and pour into prepared pan.
• In a saucepan, combine brown sugar, water and butter. Bring to a boil and pour over batter in the pan. Sprinkle top with nuts and chopped apples.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.

APPLE PUDDING CAKE WITH CINNAMON BUTTER SAUCE

Steps:

• Pre-heat oven to 350 degrees.
• In large bowl, beat the brown sugar and butter until light and fluffy; beat in the egg.
• Lightly spoon flour into measuring cup; level it off.
• Add flour, baking soda, 1 tsp. cinnamon, nutmeg, and salt; mix well.
• Stir in the apples.
• Spread batter into a greased pan.
• Bake at 350 degrees for 25 - 25 minutes or until a wooden toothpick inserted in the center comes out clean.
• Meanwhile, combine all sauce ingredients in small saucepan.
• Heat over medium heat until butter melts and sauce is hot, stirring frequently. Serve warm sauce over the warm cake.

APPLE PUDDING CAKE WITH BUTTERSCOTCH SAUCE

Steps:

• FOR APPLE PUDDING:.
• Cream butter and sugar. Add egg and beat well. Add vanilla.
• Combine flour, soda, salt, nutmeg and cinnamon. Add to creamed mixture. Add grated apples and pecans.
• Spoon mixture into a greased 8 x 8 inch baking pan. Bake in a 350 degree oven for 30 minutes, Serve warm with butterscotch sauce. May garnish with toasted pecans.
• FOR SAUCE: Boil water in a saucepan and add brown sugar. Stir until smooth.
• In a small bowl, mix cornstarch, salt and cold water until smooth paste. Add slowly to sugar mixture while stirring constantly. Cook for approximately 10 minutes.
• Add vanilla, butter and lemon juice. Serve warm over apple pudding.

CINNAMON-APPLE CAKE WITH HARD SAUCE

Steps:

• Heat oven to 325°F Grease and flour 10-cup Bundt or tube pan.
• Whisk melted butter, sugar and brown sugar in large bowl; whisk in eggs. Whisk flour, 1 tablespoon cinnamon, baking soda and 1 teaspoon salt in medium bowl; gently stir into butter mixture. Fold in apples, walnuts and cranberries. (Batter will be stiff.) Spoon into pan.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack. Serve warm or at room temperature.*.
• Meanwhile, beat 1/2 cup butter and powdered sugar in medium bowl at medium-high speed 2 to 3 minutes or until well-blended. Add all remaining sauce ingredients; beat 1 minute or until smooth. Serve at room temperature. (Sauce can be made 2 days ahead. Cover and refrigerate.).
• TIP *To warm cake, cover loosely with foil. Bake at 300°F for 15 to 20 minutes.

BAKED APPLE PUDDING

Steps:

• In a bowl, beat together the butter, sugar and egg until blended. In a bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; gradually add to the sugar mixture and mix well. Stir in the apples, walnuts and vanilla until well combined., Spread mixture into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 35-40 minutes or until pudding is lightly browned and springs back when lightly touched. Serve warm with frozen yogurt.

CINNAMON-APPLE BREAD PUDDING

Steps:

• For the cake: Preheat the oven to 350 degrees F. In a stand mixer fitted with the paddle attachment, cream the sugar, butter and margarine together until light and fluffy. Then add the eggs and vanilla. Add in the flour, cinnamon and baking soda. Fold in the apples and transfer to a baking dish. Bake for 30 minutes, then cool completely.
• Break the cake into bite-size pieces and divide evenly among four to six 3-inch ramekins.
• For the cream: In a large bowl, whisk together the cream, sugar, vanilla, salt and eggs. Pour the creme anglaise over the cake in the ramekins and return to the oven for 20 minutes. Cool slightly and serve hot.

SLOW COOKER APPLE PUDDING CAKE

Steps:

• Spray the crock of a 4 or 5-quart slow cooker with non-stick cooking spray. Set aside.
• Peel, core and chop the apples, keeping them in a bowl of lemon water once chopped to prevent oxidation.
• In a mixing bowl, whisk together flour, sugar, baking powder, salt and cinnamon.
• Cut the butter into small pieces, then sprinkle over the flour mixture. Use a pastry cutter or two forks and mix the butter into the flour, forming coarse crumbs. (You can also use your hands but try to avoid over working the crumb mixture, as the heat from your hands will soften the butter, resulting in a cake that is dense.)
• Stir the milk and vanilla extract into the flour mixture, mixing until just moistened. (Again, be sure not to over mix.)
• Drain the chopped apples well, blotting with a paper towel if necessary to remove any excess water. Add about one-third of the apples to the batter and stir just enough to disperse throughout the batter.
• Pour the cake batter into the prepared slow cooker crock. Top with the remaining drained apple, spreading evenly over the top.
• To make the sauce/pudding mixture, melt the butter in a medium sauce pan. Add apple cider, lemon juice, honey, granulated sugar and cinnamon to the pan and stir to combine, continuing to heat until the sugar and honey are dissolved.
• Pour the sauce mixture over the apples and cake batter. Do not stir, and don't worry if the apples are floating in the liquid.
• Cover and cook on high for 2 ½ to 3 hours, or until apples are tender and the cake has started to puff up under the apples. Below, you'll see a liquidy sauce - that will thicken as it is served spooned over the top of the cake.
• Serve right out of the crockpot, still warm, with vanilla ice cream or whipped cream on top.

APPLE PUDDING WITH RUM BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a deep 4-quart baking dish.
• Beat 1/2 cup butter and 1 cup sugar together in a large bowl with an electric mixer until light and fluffy. Stir eggs into butter mixture until smooth; stir in grated apple.
• Whisk flour, baking soda, cinnamon, 1 teaspoon nutmeg, and salt together. Stir flour mixture into apple mixture; spoon into prepared dish.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 35 minutes.
• Heat remaining 1 cup sugar, remaining 1/2 cup butter, and milk in a small saucepan over low heat until sugar is melted, about 10 minutes; stir in rum and remaining pinch nutmeg just before serving. Serve sauce over pudding.