Cinnamon Pudding Cake
For the caramel topping
1 cup plus 2 tablespoons packed light brown sugar
3⁄4 cup water
1 tablespoon unsalted butter
1⁄4 teaspoon salt
For the 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 granulated sugar
1 cup whole milk
1 teaspoon pure vanilla extract
When I first tried this one, I had my doubts. I found myself pouring an ocean of
brown sugar dissolved in water on top of the unbaked cake batter. The liquid sank to
the bottom of the pan and thickened so that when the cake was overturned, it was
bathed in gooey caramel sauce. This cake is irresistible warm from the oven, served
with vanilla ice cream. As you can imagine, the topping gets very sticky, so use nonstick
cooking spray on the pan and wait 15 minutes for the cake to firm up before serving.
Make the topping:
1. Preheat the oven to 350oF. 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 saucepan and bring
to a boil, whisking occasionally. Set aside to cool.
Make the cake:
1. Combine the flour, baking powder, cinnamon, and salt in a medium mixing bowl.
2. Combine the butter and granulated sugar in a large mixing bowl and cream with
an electric mixer on medium-high speed until fluffy, about 2 minutes.
3. With the mixer on medium-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.
Add the remaining
milk and then the remaining flour. Scrape down the sides of the bowl and beat on
medium speed for 30 seconds.
4. Scrape the batter into the prepared pan and smooth the top with a rubber
spatula. Pour the topping over the batter (the pan will be full). Carefully
transfer the pan to the oven and bake until set, 45 to 50 minutes.
5. Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving
platter, and serve warm.
6. Let leftover squares cool completely and store in a cake keeper or airtight
container at room temperature for up to 1 day or in the refrigerator for 3 days.
Result: Cinnamon Pudding Cake
Have a good meal, and see you soon with new delicious ingredients.
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