German Apple Pudding Cake

Recipe View Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. (5 minutes)

Recipe View In a large bowl, combine the chopped apples and 1 cup of granulated sugar. Allow to stand for approximately 8 minutes, until the sugar has mostly dissolved and the apples have released some of their juices. (8 minutes)

Recipe View Whisk in the egg and 1 teaspoon of vanilla extract into the apple mixture until well combined. (2 minutes)

Recipe View In a separate bowl, sift together the flour, baking soda, and cinnamon. Gradually add the dry ingredients to the apple mixture, stirring until just combined. Be careful not to overmix. (5 minutes)

Recipe View Gently fold in the 0.75 cup chopped walnuts and 0.75 cup raisins. (3 minutes)

Recipe View Pour the batter into the prepared baking pan and spread evenly. (2 minutes)

Recipe View Bake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. While the cake is baking, prepare the topping. (40-45 minutes)

Recipe View While the cake is baking, prepare the topping: In a medium saucepan, combine the brown sugar, granulated sugar, and flour for the topping. Stir in the water. (2 minutes)

Recipe View Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly. (5-7 minutes)

Recipe View Remove the saucepan from the heat and stir in the butter, 1 teaspoon of vanilla extract, 0.5 cup chopped walnuts, and 0.5 cup raisins. Continue stirring until the butter is completely melted and the topping is smooth. (3 minutes)

Recipe View Once the cake is done baking, immediately pour the hot topping evenly over the hot cake. (1 minute)

Recipe View Let the cake cool completely in the pan before cutting and serving. The topping will set as it cools. (30 minutes)