Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Caramel Apple Pudding Cake

2½ cups all-purpose flour
1½ t. baking soda
2 t. apple pie spice*
½ t. salt
½ cup butter, softened
½ cup firmly packed brown sugar
1 large egg
1 cup dark corn syrup
1 cup water
2 medium (2 cups) apples, chopped into ¼” pieces
½ cup chopped pecans
¾ cup firmly packed brown sugar
1½ cups hot water
1/3 cup butter, melted
Heavy whipping cream, whipped, sweetened

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Heat oven to 350°F. Combine flour, baking soda, apple pie spice and salt in small bowl. Set aside. Combine ½ cup butter and ½ cup brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Reduce speed to low; gradually add flour mixture alternately with corn syrup and 1 cup water, beating well after each addition. Place apples and pecans into ungreased 13x9” baking pan. Pour batter over top; sprinkle with ¾ cup brown sugar. Combine 1½ cups hot water and 1/3 cup melted butter in medium bowl; carefully pour over top of batter. Bake for 35 to 50 minutes or until cake is cracked on top and toothpick inserted in center comes out clean. Serve warm with whipped cream, if desired. Makes 15 servings. *Substitute 1½ t. ground cinnamon, ¼ t. ground nutmeg, ¼ t. ground cloves and dash of ground allspice. Tip: We recommend using a sweet-tart apple that retains its shape during cooking such as Granny Smith, Jonathan or Braeburn. When shopping for apples, look for fruit that feels firm, with no soft spots or dark bruises. Store apples refrigerated. Nutrition Facts (1 serving): Calories 340, Fat 13g, Cholesterol 40mg, Sodium 330mg, Carbohydrates 54g, Dietary Fiber 2g, Protein 3g

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