Instructions:

Caramel Apple Pudding Cake

Source: Better Homes and Gardens

2 medium, tart cooking apples, such as
    Granny Smith or Jonathan, peeled, cored
    and thinly sliced (2 cups)
3 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup raisins
1 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water
1 tablespoon margarine or butter
Whipped cream (optional)

Preheat oven to 350 degrees F. Grease a 2-quart square baking dish. Arrange apples in bottom of dish; sprinkle with lemon juice, cinnamon and nutmeg. Top evenly with raisins. Set aside.

In a large mixing bowl stir together all-purpose flour, brown sugar, baking powder and baking soda. Add the milk, the 2 tablespoons melted butter and vanilla extract; mix well. Stir in chopped pecans or walnuts. Spread the batter evenly over the apple mixture.

In a small saucepan combine caramel topping, water, and the 1 tablespoon butter; bring to boiling. Pour caramel mixture over the batter in the baking dish.

Bake for 35 minutes or until set in center. While warm, cut into squares, inverting each piece onto dessert plate. Spoon the caramel-apple mixture from bottom of pan over each piece.

Serve with whipped cream, if desired.

Makes 12 servings.

Nutrition facts per serving: 223 cal., 6 g total fat (1 g sat. fat), 1 mg chol., 173 mg sodium, 42 g carb, 1 g fiber, and 2 g pro

Daily Values: 4% vit A, 4% vi. C, 5% calcium, and 6% iron