Charleston Pudding

• 2 cups peeled, cored, coarsely chopped sweet-tart apple (about 2 medium)
• 1 tablespoon apple brandy
• 1/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup chopped pecans, toasted
• Cooking spray

1. Preheat oven to 350u0b0.
2. Combine apple and brandy, tossing well to coat.
3. 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.
4. 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 350u0b0 for 25 minutes or until top is puffed and deep golden brown. Serve warm.

sweettart apple, apple brandy, allpurpose, baking powder, salt, brown sugar, vanilla, eggs, pecans, cooking spray

Taken from www.myrecipes.com/recipe/charleston-pudding (may not work)