Ingredients for Autumn Pear Apple Pudding Cake
- 2 medium pears
- 1 tablespoon lemon juice
- 1/2 cup (1 stick) softened butter
- 1 1/4 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/4 teaspoon salt plus a pinch
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 cup milk
- 2 tablespoons cornstarch
- 1/2 cup boiling water
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How to Make Autumn Pear Apple Pudding Cake
- Preheat oven to 375°F (190°C). Grease an 8-inch square or 9-inch round baking pan.
- **Prepare the fruit:** Peel and slice 2 medium pears or 3 medium apples. If using pears, set aside 1 teaspoon ground ginger. If using apples, set aside 1 teaspoon ground cinnamon.
- Arrange the fruit in the prepared pan. Drizzle with 1 tablespoon of lemon juice.
- **Make the cake batter:** In a medium bowl, cream together 1/2 cup (1 stick) softened butter and 1 cup granulated sugar until light and fluffy. Beat in 1 large egg.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and the reserved spice (ginger or cinnamon).
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter over the fruit in the pan, spreading evenly.
- **Make the topping:** In a small bowl, whisk together 1/4 cup granulated sugar, 2 tablespoons cornstarch, a pinch of salt, and the reserved spice (ginger or cinnamon).
- Sprinkle the topping evenly over the batter.
- Carefully pour 1/2 cup boiling water over the topping. It will puddle – that's okay!
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean and the top is nicely browned.
- Let cool slightly before serving warm with vanilla ice cream or whipped cream.
- Yield: 8-9 servings
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
151g
Fat
21g
Carbs
18g
