Carmel Pudding Cake
Prep
15m
Cook
45m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Cake Batter
| 1/4 cup butter |
| 1 cup sugar |
| 1 cup apples, peeled and chopped |
| 2 cup flour |
| 1 tsp nutmeg |
| 1 tsp cinnamon |
| 2 1/2 tsp baking powder |
| 1/2 tsp salt |
| 1 cup milk |
| 1 tsp vanilla |
| 1 cup raisins |
| 1/2 cup walnuts or pecans, chopped |
Butter Sauce
| 4 cups water |
| 2 cup brown sugar |
| 1 Tbs butter |
Carmel Pudding Cake Directions
- Cream butter, adding surgar until thouroghly creamed together.
- Add chopped apples.
- Sift dry ingredients together and blend into the creamed butter and sugar, alternating with the milk.
- Stir in remaining ingredients.
- Pour batter into a greased 9 x 13 - inch pan.
- Combine the ingredients for the sauce and bring to a light boil
- Gently pour over the sauce over the batter.
- Bake at 375° for 45 minutes.
- Serve hot with ice cream or whipped topping.
- Makes 10 - 12 servings
Nutrition facts
Per Serving
| Kcal: | 44 kcal |
| Fibers (g): | 2.4g |
| Sodium (mg): | 186mg |
| Carbs: | 84.9g |
| Sugar (g): | 60.4g |
| Fat: | 10.8g |
| Saturated fat (g): | 4.5g |
| Cholesterol: | 18mg |
| Proteins: | 5.5g |
