Apple Pudding Cake
rec.food.recipes/Tonkcats/1999
Yield: 1 (8x8-inch) cake

1 cup all-purpose flour
1 cup firmly packed brown sugar, divided
1/4 teaspoon salt, optional
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons vegetable oil
1 teaspoon vanilla
1/3 cup Michigan apple cider OR 1/3 cup Michigan apple juice
2 1/2 cups sliced, peeled Michigan apples OR 1 can (20 oz.) sliced Michigan apples, drained
1 tablespoon cinnamon imperials
1 3/4 cups Michigan apple cider OR 1 3/4 cups Michigan apple juice

In medium-size mixing bowl, combine flour, 1/2 cup of the sugar, salt, baking powder and soda. Add oil, vanilla and the 1/3 cup apple cider, mixing until smooth. Gently stir in apples and cinnamon imperials. Spread mixture evenly in 9 x 9 x 2-inch pan. Sprinkle remaining sugar over apple mixture.

Carefully pour remaining 1 3/4 cups apple cider over batter.

Bake in 350 F. oven about 55 minutes or until cake is done. Cool slightly before serving with whipped topping or frozen yogurt, if desired.

Microwave Method: Prepare according to above directions, spreading mixture in glass 8 x 8 x 2-inch microwave-safe baking dish. Sprinkle remaining sugar over batter. Pour apple cider over mixture. Cook on HIGH 12 minutes or until cake tests done, turning dish every 3 minutes. Cool slightly before serving.

Suggested Michigan apple varieties to use: Empire, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh or Rome.