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Print this Recipe    Apple Pudding

Apple Pudding Cake

1 cup all-purpose flour
1 cup firmly packed brown sugar, divided
1/4 teaspoon salt, optional
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons vegetable oil
1 teaspoon vanilla
1/3 cup apple juice
2 1/2 cups sliced, peeled apples
1 tablespoon cinnamon imperials
1 3/4 cups apple juice

Suggested apple varieties to use: Empire, Gala, Golden Delicious,
Ida Red, Jonagold, Jonathan, McIntosh or Rome.

In medium-size mixing bowl, combine flour, 1/2 cup of the sugar,
salt, baking powder and soda. Add oil, vanilla and the 1/3 cup
apple cider, mixing until smooth. Gently stir in apples and cinnamon
imperials. Spread mixture evenly in 9 x 9 x 2-inch pan. Sprinkle
remaining sugar over apple mixture. Carefully pour remaining 1
3/4 cups apple cider over batter. Bake in 350 F. oven about 55
minutes or until cake is done. Cool slightly before serving with
whipped topping or frozen yogurt, if desired. Yield: 8 servings.

Microwave Method: Prepare according to above directions, spreading
mixture in glass 8 x 8 x 2-inch microwave-safe baking dish. Sprinkle
remaining sugar over batter. Pour apple cider over mixture. Cook
on HIGH 12 minutes or until cake tests done, turning dish every 3
minutes. Cool slightly before serving.

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