TINKY'S COZY APPLE-MAPLE PUDDING

TINKY'S COZY APPLE-MAPLE PUDDING
by Tinky Weisblat
(Pudding Hollow, MA)from the March/April 2009 YANKEE Magazine "When you pour the hot cider and maple syrup on top of the cake batter, it looks awful, but they sink to the bottom of the dish and form a sweet sauce. Serve with vanilla ice cream."

1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 egg, beaten
1/3 cup milk, divided
2 cups apple slices (about 2 medium apples, peeled and cored)
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon fresh chopped ginger
1 cup sweet apple cider
1 cup grade B maple syrup

Heat oven to 350 degrees F. In a small bowl, combine flour, baking powder, and salt, and set aside. In a medium bowl, cream together butter and 1/2 cup sugar. Beat in egg. Stir in flour mixture, a third at a time, alternating with milk (beginning and ending with flour mixture).

In a medium bowl, combine apples, 1 tablespoon sugar, cinnamon, and ginger, and place in an ungreased two-quart casserole dish. Pour batter over apple mixture; make sure all apple pieces are covered.

In a medium saucepan over high heat, combine cider and maple syrup and bring to a boil, stirring often. Pour over batter; it will sink. Bake 35 to 45 minutes, or until a toothpick inserted into the center of the cake (without hitting the liquid on the bottom) comes out clean.

Yield: 8 servings.