Apple Nut Pudding
|Oil||1 1⁄2 Cup (24 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Chopped pecans||3⁄4 Cup (12 tbs)|
|Thinly sliced cooking apples||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Corn syrup||1 Tablespoon|
|Grated lemon rind||2 Tablespoon|
Preheat oven to 350° F.
Butter a 2 1/2-quart (13-by-9-by-2-inch) baking dish.
In large bowl, mix together 1 1/2 cups sugar, eggs, oil, and 1 teaspoon vanilla.
Combine flour, baking powder, baking soda, spices, and salt.
Add alternately with buttermilk to creamed mixture.
Fold in nuts and apples.
Spread in prepared pan.
Bake 30 minutes.
Meanwhile, combine all ingredients for sauce in saucepan; heat just to a boil.
With fork, poke holes over top of cake; top with warm sauce.