Cinnamon Pudding Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
9
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
- Make the topping: preheat oven to 350°; spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray.
- Combine the brown sugar, water, butter, and salt in a small pan; bring to a boil, whisking occasionally; set aside to cool.
- Make the cake: in a bowl, combine the flour, baking powder, cinnamon, and salt.
- In a large bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 2 minutes.
- With the mixer on med-low speed, add 1/3 of the flour mixture to the bowl.
- Add 1/2 of the milk and the vanilla; add another 1/3 of the flour mixture.
- Add the remaining milk and then the remaining flour; scrape down the sides of the bowl and beat on medium speed for 30 seconds.
- Scrape the batter into the prepared pan; smooth the top with a rubber spatula.
- 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.
- Let the cake cook in the pan for 15 minutes, invert it onto a large rimmed serving platter, and serve warm.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!