Substitute 3 ripe peaches, peeled; dried peaches; and peach nectar for the various forms of apple in the recipe.This pudding cake is fairly light, and it delivers an intense apple flavor from three forms of the fruit. It’s almost like an apple cobbler, with a thick sauce topping it.
Makes 4 to 6 servings | Active time: 15 minutes | Minimum cook time: 2 hours in a medium slow cooker
2 cups apple cider or apple juice
2 Granny Smith apples
1 cup all-purpose flour
3/4 cup granulated sugar, divided
1 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
Pinch of salt
1/2 cup whole milk
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 teaspoon pure vanilla extract
1/3 cup finely chopped dried apples
1/3 cup raisins
1/2 cup firmly packed dark brown sugar
Gelato or sweetened whipped cream (optional)
Vegetable oil spray
1. Bring apple cider to a boil in a small saucepan over high heat. Cook until cider is reduced by half. Set aside. Grease the inside of the slow cooker liberally with vegetable oil spray or melted butter.
2. While cider boils, peel and core apples, and chop apples finely in a food processor fitted with a steel blade using on-and-off pulsing. Combine flour, 1/3 cup granulated sugar, baking powder, nutmeg, and salt in a mixing bowl. Stir in milk, melted butter, and vanilla. Stir until a stiff batter forms, then stir in apples, dried apples, raisins, and brown sugar. Spread batter into the slow cooker.
3. Bring cider back to a boil, and stir in remaining sugar. Pour mixture over batter. Cook on High for 2 to 21/4 hours, or until a toothpick inserted into the top cake layer comes out clean. Turn off the slow cooker and remove the cover. Allow cake to sit for 15 minutes before serving.
Note: The cake can be served hot, at room temperature, or chilled, topped with gelato or whipped cream, if using.
Variation:
Substitute 3 ripe peaches, peeled; dried peaches; and peach nectar for the various forms of apple in the recipe.