Food recipes
Virginia Apple Pudding Cake
Virginia Apple Pudding Cake Ingredients: apples, raw, with skin spices, cinnamon, ground wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum s...
Virginia Apple Pudding Cake
Ingredients:
apples, raw, with skin
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
Directions:
Preheat oven to 375 F and spray a 9-inch deep-dish pie pan with baking spray.
In a microwave-safe bowl, combine apples and cinnamon.
Microwave until apples are soft, about 5 minutes.
In a mixing bowl, combine flour, sugar, baking powder and salt.
Add melted butter, milk, and vanilla extract; stir until smooth.
Pour this into the 9-inch deep-dish pie plate.
Sprinkle apples on top of the batter.
Bake in the lower third of the preheated oven for 30-40 minutes, or until it tests done.
Cool completely before serving directly from the baking dish.
My notes: Recipe can also be baked in an 8x8-inch pan or a 9-inch round cast iron pan.
Recipe may be doubled and baked in a 9x13 casserole dish.
Use apples that hold their shape well and dont exude too much moisture during baking, such as Galas.
This cake is best eaten within 24 hours because the high sugar content will absorb moisture from the air, causing the cake to get soggy over time.
For a rustic presentation, Ive successfully baked this recipe in a slightly preheated cast iron skillet.<br /
Ingredients:
apples, raw, with skin
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
Directions:
Preheat oven to 375 F and spray a 9-inch deep-dish pie pan with baking spray.
In a microwave-safe bowl, combine apples and cinnamon.
Microwave until apples are soft, about 5 minutes.
In a mixing bowl, combine flour, sugar, baking powder and salt.
Add melted butter, milk, and vanilla extract; stir until smooth.
Pour this into the 9-inch deep-dish pie plate.
Sprinkle apples on top of the batter.
Bake in the lower third of the preheated oven for 30-40 minutes, or until it tests done.
Cool completely before serving directly from the baking dish.
My notes: Recipe can also be baked in an 8x8-inch pan or a 9-inch round cast iron pan.
Recipe may be doubled and baked in a 9x13 casserole dish.
Use apples that hold their shape well and dont exude too much moisture during baking, such as Galas.
This cake is best eaten within 24 hours because the high sugar content will absorb moisture from the air, causing the cake to get soggy over time.
For a rustic presentation, Ive successfully baked this recipe in a slightly preheated cast iron skillet.<br /