Caramel-Apple Pudding Cake

Need an Autumn-type dessert to warm your family on a blustery day? You might want to try this pudding cake. It's full of apples and raisins and cinnamon and caramel- yum!

Caramel-Apple Pudding Cake-12 servings
2  medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups)
3  tablespoons  lemon juice
1/2  teaspoon  ground cinnamon
1/8  teaspoon  ground nutmeg
1/4  cup  raisins
1  cup  all-purpose flour
3/4  cup  packed brown sugar
1  teaspoon  baking powder
1/4  teaspoon  baking soda
1/2  cup  milk
2  tablespoons  butter (no substitutes), melted
1  teaspoon  vanilla
1/2  cup  chopped pecans or walnuts
3/4  cup  caramel ice cream topping
1/2  cup  water
1  tablespoon  butter (no substitutes)

1. Preheat oven to 350 degrees F.
2. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.
3. Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.
4. Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.
5. Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion. Makes 12 servings.