Week 22 - Apple Almond Pudding Cake with Nutmeg Sauce and Whipped Cream

The picture does not do this dessert justice.

From the New Canaan Ward Cookbook --

Pudding Cake:
1/2 cup butter
2 cups brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking soda
1/2 tsp salt
2 cups flour
1/2 cup chopped almonds (if desired)
4 cups grated apples (peel skins and grate or chop)

Preheat oven to 325. Cream butter and sugar in large bowl. Add eggs and combine well; set aside. Combine cinnamon, nutmeg, soda, salt and flour; add butter mixture. Fold in apples. Bake in 9x13 inch pan for 1 hour. To serve, crumble pudding cake and top with warm nutmeg sauce.

Nutmeg Sauce
2 cups sugar
1 cup butter
1 cup heavy cream
1 Tbs vanilla
1/2 tsp nutmeg

Stir sugar, butter and cream over low heat until butter melts and sauce is hot. Add vanilla and nutmeg.

Top it all with fresh whipped cream.

A delicious dessert for the fall!