Vanilla Apple Pudding

Vanilla Apple Pudding

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 eggs
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 4 cups coarsely chopped cored peeled apples
  • 1 cup chopped walnuts (optional)
  • 1/2 cup firmly packed dark brown sugar
  • Nielsen-Massey’s Signature Whipped Cream for garnish

Directions

Preheat the oven to 350 degrees F. Coat a 9 inches by 13 inches baking pan with nonstick cooking spray. Cream the butter, granulated sugar and vanilla extract in a mixing bowl using an electric mixer. Add the eggs one at a time, beating after each addition. Beat until batter is fluffy. Add the flour, baking soda and cinnamon and mix well; dough will be crumbly.

Add the apples and walnuts and mix just until incorporated. Press over the bottom of the prepared pan. Sprinkle the brown sugar over the top and press into the dough mixture. Bake for 30 to 35 minutes. Serve warm. Garnish with a dollop of Nielsen-Massey’s Signature Whipped Cream.

  • 120 ml (1 stick) butter, softened
  • 400 g granulated sugar
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 eggs
  • 250 g unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 400 g coarsely chopped cored peeled apples
  • 130 g chopped walnuts (optional)
  • 100 g firmly packed dark brown sugar
  • Nielsen-Massey’s Signature Whipped Cream for garnish

Directions

Preheat the oven to 180 degrees C. Coat a 23 cm by 33 cm baking pan with nonstick cooking spray. Cream the butter, granulated sugar and vanilla extract in a mixing bowl using an electric mixer. Add the eggs one at a time, beating after each addition. Beat until batter is fluffy. Add the flour, baking soda and cinnamon and mix well; dough will be crumbly.

Add the apples and walnuts and mix just until incorporated. Press over the bottom of the prepared pan. Sprinkle the brown sugar over the top and press into the dough mixture. Bake for 30 to 35 minutes. Serve warm. Garnish with a dollop of Nielsen-Massey’s Signature Whipped Cream.

  • 10 minprep

  • 40 mincook

  • 15servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract