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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Also called Ozark Pudding, this classic Southern dessert has a texture between a sticky cake and a bread pudding. We used a combination of Fuji and McIntosh apples; you can also try Arkansas Black, Golden Russet, Jonagold, or Suncrisp apples. Ingredients:
2 cups peeled, cored, coarsely chopped sweet-tart apple (about 2 medium) |
1 tablespoon apple brandy |
1/4 cup all-purpose flour |
2 teaspoons baking powder |
1/8 teaspoon salt |
1 cup packed brown sugar |
1 teaspoon vanilla extract |
2 large eggs |
1/3 cup chopped pecans, toasted |
cooking spray |
Directions:
1. Preheat oven to 350º.
2. Combine apple and brandy, tossing well to coat.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk.
4. Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed for 3 minutes or until thick. With mixer on low speed, gradually add flour mixture. Gently fold in apple mixture and pecans. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 350º for 25 minutes or until top is puffed and deep golden brown. Serve warm.
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