Friday, March 11, 2011

Apple Pudding Cake

From: Southern Living

1 medium-size Granny Smith apple, peeled, cored, and finely chopped
1 Tbsp lemon juice
1/4 cup firmly packed light brown sugar
1 1/2 cups just-add-water pancake-and-waffle mix
1/2 cup granulated sugar
3/4 tsp ground cinnamon
1/2 cup milk
3 Tbsp butter, melted
1 tsp vanilla extract
2 cups apple juice

Preheat oven to 350. Toss chopped apples with lemon juice in a medium bowl. Add brown sugar, stirring well to coat. Whisk together pancake-and-waffle mix, granulated sugar, and cinnamon in a medium bowl; stir in milk, cutter, and vanilla. Fold apple mixture and any accumulated juices into batter. Spread into a lightly grased 8-inch square pan. Microwave apple juice in a 2-cup glass measuring cup at High 2 to 3 minutes or until boiling. Using a spoon, gently drizzle hot apple juice over batter in pan. Some batter may float once juice is added. Bake at 350 for 30-35 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve with ice cream if desired.

What I did differently from the recipe:
I didn't use a Granny Smith apple. Also, I microwaved 2 cups of apple juice but I only used about 1/4 or 1/3 cup. It just seemed very weird to drizzle two whole cups of juice in this small little pan.

What I'll do differently next time:

Thumbs up!! Very soft and moist. So delicious and so easy! A recipe for when you need something in a hurry. I have a feeling this is one of those that is better the second day as well.

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