Anything with pudding in it has got to be good.
This tasty little pudding cake, like most pudding cakes, goes into the oven with the batter on the bottom, and comes out with the cake on top and this wickedly gooey and moist pudding on the bottom. Sinfully good.
Apple cider pudding cake (from Dairy Free Tried and True blog)
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 cup packed brown sugar
1/3 cup almond milk (or soy or rice milk)
2 tablespoons melted margarine
2 cups peeled and chopped Granny Smith apples
1 cup apple cider
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup brown sugar
1/4 cup flour
1/4 cup brown sugar
2 tablespoon margarine
Grease an 8×8″ square baking dish. Preheat oven to 350 degrees F. In a bowl, combine the flour, baking powder, salt, soda, 1 teaspoon cinnamon, ginger, and nutmeg. In another bowl, whisk together the egg, 1 cup brown sugar, almond milk, melted margarine, and 1 teaspoon vanilla. Stir in dry ingredients until just combined. Gently fold in apples and spread in prepared pan.
In a small saucepan, bring the boiling mixture ingredients to a boil. Pour slowly and carefully over the batter. Bake for 35 minutes.
Meanwhile, put streusel ingredients together with a food processor or pastry cutter until mixture is crumbly. After the cake has baked for 35 minutes, sprinkle streusel topping evenly over the cake and bake 8 – 10 minutes more. Serve warm. Makes 8 servings.