Description
An end of summer dessert.
Ingredients
Scale
For the apple pudding:
- 1 apple pudding cake (See below)
- 2 cup apple compote
- 1 cup warm caramel sauce (See below)
- 3 ea rosemary sprigs
- I tbsp plus 1 tsp sea salt
For the cake batter:
- 4 apples, peeled, cored, chopped into small chunks
- ½ cup brown sugar
- 2 2/3 cups all-purpose flour
- 1 tsp salt
- 1 ½ tbsp baking powder
- 2 tsp ground cinnamon, ground
- 2/3 cup brown sugar
- ½ cup butter, softened
- 1 cup whole milk
For the caramel sauce:
- 2 cup brown sugar
- 2 tbsp cornstarch
- ½ cup butter
- 2 cup water
Instructions
For the cake batter:
- Preheat oven to 400 degrees. Grease two 8-inch baking pans, or 1 larger baking pan.
- In a smaller mixing bowl combine cut apples and ½ cup brown sugar. Mix until apples are completely covered. Reserve.
- In a second mixing bowl combine flour, salt, brown sugar, cinnamon, baking powder, butter and milk. Mix throughly until uniform. Fold-in cut apples until evenly incorporated.
- Pour batter into prepared dishes. Ensure even amounts in each pan.
- Baked for 30 minutes or until cake tester comes out clean. Remove from oven and cover lightly with foil to reserve some warmth.
For the caramel sauce:
- Add all ingredients to a small sauce pot and bring to a low simmer for 5 minutes. Stir continuously until thickened. Reserve warm for plating.
Plating:
- Cut or scoop the cake onto each plate.
- Drizzle with caramel sauce and sprinkle with fresh chopped rosemary and extra virgin olive oil and a small sprinkle of sea salt.