2 tart apples
2 tsp lemon juice
4 tsp sugar for the first part
1 cup flour
2 tsp baking powder
1/8 tsp salt
1/2 cup butter
1/2 cup sugar for the second part
1 egg beaten
1/2 cup milk
1 tsp sugar
1/8 tsp cinnamon
Mix the topping ingredients and leave it ready to sprinkle over the top of the batter before baking.
Grease and flour the pan and leave it aside. Peel and slice the apples and sprinkle it with lemon juice. Arrange the apple slices over the bottom of the cake pan. Sprinkle 4 tsp sugar over the apples.
In a bowl cream the butter and sugar. Then add the beaten egg to the mixture. Sift the flour, baking powder, salt and add this to the butter mixture, while adding the flour alternate it with the milk.
Spoon the batter over the apples and gently smooth the top. Sprinkle the topping ingredients and bake for 35 to 40 minutes in a preheated 350F oven.
Update: I used a 8" springform or removable pan, you can use a square pan as well.
My daughter made this apple pudding at summer camp last year. This warm delicious pioneer pudding recipe is wonderful to serve on its own or with vanilla ice cream.
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