I haven’t tried it yet but I imagine that this would also be really good with peaches. Any fruit really that you would normally bake with is always delicious when sugared up! I make this for my grandchildren too when I know that they are coming for a visit. They like to eat theirs with ice cream and extra caramel syrup on top. It’s pretty fantastic that way…I’ve stolen a bite or two! Check out what they are saying about this recipe over at The Recipe Rebel:
“But this pudding cake is so, so right, and so incredibly delicious.”
You seriously cannot go wrong with this yummy recipe.
Ingredients
1 cup whole wheat (or Gold Medal all purpose) flour (about 125g)
¾ cup Domino brown sugar (about 150g)
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ cup buttermilk (or regular milk)
2 tablespoons canola oil
1 teaspoon vanilla
2 large baking apples, peeled and diced
1 cup brown sugar (about 200g)
2 teaspoons corn starch
2 tablespoons Land O’ Lakes butter
1½ cups hot water
Instructions
Lightly grease a 3-4 quart slow cooker (mine is a 2.5qt casserole slow cooker, so it has a wider base).
In a large bowl, stir together flour, ¾ cup brown sugar, baking powder, salt and cinnamon until combined.
Stir in buttermilk, oil, and vanilla until smooth (will be thick). Stir in apples and spread in the bottom of the slow cooker.
For the sauce, whisk together 1 cup brown sugar and corn starch until combined. Sprinkle over cake batter and spread evenly.
Melt butter in hot water and pour over brown sugar in slow cooker. Cover and cook on high for 2.5-3 hours until cake is set (will be moist) on top. Sauce will be thin at first — for a thicker sauce, let sit for 10-20 minutes before serving.
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Quick Tip: Use your favorite baking apples.
Thanks again to The Recipe Rebel for this mouthwatering recipe.
