Apple Pudding Cake With Butterscotch Sauce Recipe

Ingredients for Apple Pudding Cake With Butterscotch Sauce

• 2 tablespoons butter
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• All Purpose Flour
• Baking Soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 cups peeled and grated apples
• 1/2 cup chopped pecans
• Boiling Water
• 2 tablespoons cornstarch
• Cold Water
• 1 tablespoon lemon juice

How to Make Apple Pudding Cake With Butterscotch Sauce

1. Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan.
2. **Apple Pudding:**
3. Cream together 1/2 cup (1 stick) softened butter and 1 cup granulated sugar until light and fluffy.
4. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
5. 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.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Gently fold in 2 cups peeled and grated apples and 1/2 cup chopped pecans.
8. Pour batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. **Butterscotch Sauce:**
10. 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.
11. In a small bowl, whisk together 2 tablespoons cornstarch, 1/4 teaspoon salt, and 2 tablespoons cold water until smooth.
12. Slowly whisk the cornstarch mixture into the boiling sugar mixture. Continue to stir constantly until the sauce thickens, about 10 minutes.
13. Remove from heat and stir in 2 tablespoons butter, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice.
14. Serve the warm apple pudding immediately, topped generously with the warm butterscotch sauce. Garnish with toasted pecans, if desired.