Cinnamon Pudding Cake

In 'Cake Keeper Cakes' by Lauren Chattman

• Ready In: 1 hr 45 mins
• 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

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.