Cinnamon Pudding Cake

(from saymyname’s recipe box)

Source: In 'Cake Keeper Cakes' by Lauren Chattman

Serves 9 people

Categories: Cake, Dessert

Ingredients

  • Caramel Topping:
  • 1 cup packed light brown sugar, plus
  • 2 tablespoons packed light brown sugar
  • 3/4 cup water
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt
  • Cake:
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract

Directions

  1. Make the topping: preheat oven to 350°; spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray.

  2. Combine the brown sugar, water, butter, and salt in a small pan; bring to a boil, whisking occasionally; set aside to cool.

  3. Make the cake: in a bowl, combine the flour, baking powder, cinnamon, and salt.

  4. In a large bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 2 minutes.

  5. With the mixer on med-low speed, add 1/3 of the flour mixture to the bowl.

  6. Add 1/2 of the milk and the vanilla; add another 1/3 of the flour mixture.

  7. Add the remaining milk and then the remaining flour; scrape down the sides of the bowl and beat on medium speed for 30 seconds.

  8. Scrape the batter into the prepared pan; smooth the top with a rubber spatula.

  9. Pour the topping over the batter (the pan will be very full); carefully transfer the pan to the oven and bake until set, about 45-50 minutes.

  10. Let the cake cook in the pan for 15 minutes, invert it onto a large rimmed serving platter, and serve warm.

  11. Let leftover squares cool completely and store in a cake keeper or airtight container at room temperature for up to 1 day; in the refrigerator for 3 days.

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