Ozark Pudding Cake by
Source: Womans Day 3.17
1/2 T. unsalted butter, melted
2/3 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 cup sugar
1 tsp. finely grated fresh ginger
1 tsp. vanilla
1 Granny Smith apple, peeled and cored
1 6 oz. pkg. blackberries, halved
1/2 cup pecans, roughly chopped
T. unsalted butter, melted
all purpose flour
finely grated fresh ginger
Granny Smith apple, peeled and cored
6 oz. pkg. blackberries, halved
pecans, roughly chopped
Heat oven to 350. Butter 8 in. cast iron skillet.
In a small bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the eggs and all but 1 tsp. sugar until pale and thick. Whisk in the ginger and vanilla, then the flour mixture.
Chop half the apple and fold into the batter along with half the blackberries and half the pecans. Transfer to the prepared skillet.
Thinly slice the remaining apple and arrange on top of the batter. Brush the apple with melted butter and sprinkle with remaining tsp. sugar. Top with remaining blackberries and pecans.
Bake until top is golden brown, 40 to 45 minutes. Serve with whipped cream.
Nutrition Information (per serving):
|| 10.5 g
|| 2.5 g
|| 67 mg
|| 151 mg
|| 3 g
|| 5 g