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.

Recipe by Cooking Light October 2004


Recipe Summary test

6 servings (serving size: about 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

263 calories; calories from fat 22%; fat 6.5g; saturated fat 0.9g; mono fat 3.3g; poly fat 1.7g; protein 3.2g; carbohydrates 48.6g; fiber 2.5g; cholesterol 71mg; iron 1.6mg; sodium 246mg; calcium 135mg.