Charleston Pudding

Ingredients

• 1 tablespoon apple brandy 
• 2 teaspoons double-acting baking powder 
• 1 cup brown sugar packed
• 2 large eggs 
• 0.3 cup flour all-purpose
• 0.3 cup pecans toasted chopped
• 0.1 teaspoon salt 
• 2 cups sweet-tart apple cored peeled coarsely chopped 2 medium
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. Combine apple and brandy, tossing well to coat.
3. Lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk.
5. 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.
6. Bake at 350 for 25 minutes or until top is puffed and deep golden brown.
7. Serve warm.