Makes one 9-inch square cake
Pudding cakes are old-fashioned, magical desserts that bake into layers. Some start as billowy, souffle-like mixtures and end as part soft custard and part spongy cake. Others, like this one, go into the oven as a cake batter sprinkled with brown sugar and covered with melted butter and boiling water. You’ll think you’ve ruined the cake by pouring the water-butter mixture over the batter, but you’re creating the layers. In the oven, the batter rises to the top, forming a tender apple cake; the brown sugar and water sink to the bottom, making a caramel sauce to serve with the spicy cake.
| Butter (for the pan) | |
| Flour (for the pan) | |
| 1¼ | cups flour |
| 1¼ | teaspoons baking powder |
| ¼ | teaspoon baking soda |
| ¼ | teaspoon salt |
| ¾ | teaspoon ground cinnamon |
| ¼ | teaspoon ground ginger |
| ⅛ | teaspoon ground nutmeg |
| 8 | tablespoons unsalted butter, at room temperature |
| ⅔ | cup granulated sugar |
| 1 | teaspoon vanilla extract |
| ⅓ | cup milk |
| 1 | large apple (Cortland, Granny Smith, Macoun) cored, peeled, and shredded in food processor or on a box grater (1 firmly packed cup) |
| ¾ | cup firmly packed dark brown sugar |
| 1¼ | cups water |
| Confectioners’ sugar (for sprinkling) |
1. Set the oven at 350 degrees. Butter a 9-inch square baking dish. Sprinkle the dish with flour and tap out the excess.
2. In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to blend them.
3. In an electric mixer on medium speed, beat 5 tablespoons of the butter with the granulated sugar and vanilla until well blended.
4. With the mixer set on its lowest speed, blend in the flour mixture alternately with the milk, followed by the apple. Scrape the batter into the pan and spread evenly. Sprinkle the brown sugar evenly over the top.
5. In a saucepan, heat the remaining 3 tablespoons butter and water until the water comes to a boil and the butter melts. Pour over the brown sugar. Do not stir.
6. Bake the cake 35 to 40 minutes or until the top is golden brown and feels set and a skewer inserted into the center of the cake comes out clean.
7. Set the pan on a wire rack and cool to lukewarm. Sprinkle with confectioners’ sugar and serve warm with whipped cream. Jean Kressy
Jean Kressy can be reached at jeankressy@comcast.net.Bagikan Berita Ini
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