Zutaten für Apple Pudding Cake With Butterscotch Sauce
- 10 tablespoons butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 2 cups peeled and grated apples
- 1/2 cup chopped pecans
- 1 cup water
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon lemon juice
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Zubereitung von Apple Pudding Cake With Butterscotch Sauce
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan.
- **Apple Pudding:**
- Cream together 1/2 cup (1 stick) softened butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in 2 cups peeled and grated apples and 1/2 cup chopped pecans.
- Pour batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- **Butterscotch Sauce:**
- In a medium saucepan, combine 1 cup water and 1 cup packed light brown sugar. Bring to a boil over medium heat, stirring until the sugar is dissolved.
- In a small bowl, whisk together 2 tablespoons cornstarch, 1/4 teaspoon salt, and 2 tablespoons cold water until smooth.
- Slowly whisk the cornstarch mixture into the boiling sugar mixture. Continue to stir constantly until the sauce thickens, about 10 minutes.
- Remove from heat and stir in 2 tablespoons butter, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice.
- Serve the warm apple pudding immediately, topped generously with the warm butterscotch sauce. Garnish with toasted pecans, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
248g
Fat
32g
Carbs
26g
