Apple & Pecan Pudding Cake

Name: Apple & Pecan Pudding Cake
Ingredients: 3 medium-sized (approx. 500g) Pink Lady, Sundowner, Lady William or Gala apples, peeled, quartered and cored; 1 tablespoon caster sugar; 2 cups (300g) plain flour; 1 teaspoon salt; 1 cup (220g) caster sugar, extra; 150g cold unsalted butter, cut in little chunks; 120g pecans, lightly roasted, and sliced crossways into small pieces; ½ cup (110g) firmly packed soft brown, dark brown or rapadura sugar; ½ teaspoon freshly grated nutmeg; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking powder; ¼ teaspoon bicarbonate of soda; ¾ cup (180ml) buttermilk or milk kefir, at room temperature; 1 egg, lightly beaten; 1½ teaspoons vanilla extract; 1 tablespoon plain flour, extra; Icing sugar, for dusting

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Ingredients

3 medium-sized (approx. 500g) Pink Lady, Sundowner, Lady William or Gala apples, peeled, quartered and cored
1 tablespoon caster sugar
2 cups (300g) plain flour
1 teaspoon salt
1 cup (220g) caster sugar, extra
150g cold unsalted butter, cut in little chunks
120g pecans, lightly roasted, and sliced crossways into small pieces
½ cup (110g) firmly packed soft brown, dark brown or rapadura sugar
½ teaspoon freshly grated nutmeg
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
¾ cup (180ml) buttermilk or milk kefir, at room temperature
1 egg, lightly beaten
1½ teaspoons vanilla extract
1 tablespoon plain flour, extra
Icing sugar, for dusting