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Slow-Cooked Caramel Apple Pudding Cake
DVO Recipe Center
Makes: 6-8 Servings

1 cup flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground cardamom
1/2 cup milk
2 tablespoons oil
1/2 cup chopped pecans, toasted
1/4 cup dried apples or pears
1 cup packed brown sugar
1 cup water
1 cup apple juice or pear nectar
2 tablespoons butter or margarine
1 tablespoon finely chopped crystallized ginger
Vanilla ice cream or light cream, optional

In a mixing bowl, combine flour, sugar, baking powder, cinnamon or cardamom. Add milk and oil. Stir until combined. Stir in the nuts and dried fruit. Spread batter evenly in bottom of a 3-1/2 to 4 quart slow cooker. In a small saucepan, combine brown sugar, water, apple juice or nectar, margarine or butter, and ginger. Bring to a boil. Boil for 2 minutes.

Pour mixture evenly over batter in cooker. Cover. Cook on HIGH for 2 to 2-1/2 hours or until a toothpick inserted in the cake's center comes out clean. Let stand uncovered for 30-40 minutes to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or drizzle with light cream as desired.

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