Saturday, February 24, 2007

Glazed Apple Pudding Cake

pear pudding cake 3

This cake is really low fat and health conscious, and yet looks amazing. I often serve it for company with scoops of ice cream or frozen yogurt and get rave reviews. It doesn't keep that well though, so make it the same day you're going to eat it. You can substitute apples with fresh pears, thinly sliced peaches, or even berries, if you want!

Adapted from Becel


1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tbsp soft, non hydrogenated margarine
1/2 cup sugar
1 tsp vanilla
1/4 cup unsweetened apple sauce
1/3 cup skim (or I use 1-2%) milk
4 golden delicious apples (peeled, cored, sliced)

Stir the flour, baking powder, and salt together in a bowl. In a separate bowl, whisk together the margarine, sugar, egg, vanilla, and applesauce. Add 1/2 of the flour mixture to the wet ingredients, whisking until just combined. Add 1/2 of the milk, whisking. Repeat, adding the rest of the flour mixture and then the milk.

Butter an 8 inch springform pan and spread the batter in the bottom. Top with sliced apples, arranging in a circular pattern from the center out to the edges.


1/2 cup brown sugar
1 tbsp. flour
2 tsp soft, non hydrogenated margarine
2/3 cup water

Combine all ingredients in a small pot and bring to a boil, stirring until it's slightly thickened. Pour evenly over the apples and batter.

Bake cake for about 40-50 minutes, or until the apples are cooked and a cake tester inserted in the middle comes out clean. Allow to cool, and just before serving dust with icing sugar.

Serves 8
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