Also called Ozark Pudding, this classic Southern dessert has a texture between a sticky cake and a bread pudding. We used a combination of Fuji and McIntosh apples; you can also try Arkansas Black, Golden Russet, Jonagold, or Suncrisp apples.
Cooking Light OCTOBER 2004
Preheat oven to 350º.
Combine apple and brandy, tossing well to coat.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk.
Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed for 3 minutes or until thick. With mixer on low speed, gradually add flour mixture. Gently fold in apple mixture and pecans. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 350º for 25 minutes or until top is puffed and deep golden brown. Serve warm.
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