Cinnamon Pudding Cake
Oct 29, 2019 21:14:40 GMT -5
Post by PurplePuppy on Oct 29, 2019 21:14:40 GMT -5
CINNAMON PUDDING CAKE
yield: 9 SERVINGS prep time: 15 MINUTES cook time: 50 MINUTES
Cake and sauce that bake at the same time? That’s the magic of this delightful Cinnamon Pudding Cake!
INGREDIENTS:
FOR THE TOPPING:
1 cup plus 2 tablespoons firmly packed light brown sugar
3/4 cup water
1 tablespoon unsalted butter
1/4 teaspoon salt
FOR THE CAKE:
2 cups 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 milk
1 teaspoon vanilla extract
1/2 cup chopped toasted pecans (optional)
DIRECTIONS:
TO MAKE THE TOPPING:
Preheat oven to 350°F. Generously grease an 8-inch square baking pan.
Combine the brown sugar, water, butter, and salt in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally.
Set aside to cool.
TO MAKE THE CAKE:
Whisk together the flour, baking powder, cinnamon, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of milk. Add the vanilla with the first portion of milk. Mix just until combined.
Transfer the batter to the prepared pan, and spread evenly.
Pour the topping mixture over the batter.
Carefully transfer the pan to the oven. (The pan will be very full of liquid.) Bake for 45 to 50 minutes, or until the cake is set. The center of the cake should not jiggle when the pan is gently shaken.
Cool the cake in the pan on a wire rack for 15 minutes.* Then, invert the cake onto a serving platter. If any topping remains in the bottom of the pan, simply scrape it onto the cake and smooth the top.
If desired, sprinkle pecans over the top of the warm cake. Serve warm or at room temperature.
NOTES:
*This cooling time is fairly exact for the best results removing the cake from the pan, so be sure to set a timer.
link
yield: 9 SERVINGS prep time: 15 MINUTES cook time: 50 MINUTES
Cake and sauce that bake at the same time? That’s the magic of this delightful Cinnamon Pudding Cake!
INGREDIENTS:
FOR THE TOPPING:
1 cup plus 2 tablespoons firmly packed light brown sugar
3/4 cup water
1 tablespoon unsalted butter
1/4 teaspoon salt
FOR THE CAKE:
2 cups 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 milk
1 teaspoon vanilla extract
1/2 cup chopped toasted pecans (optional)
DIRECTIONS:
TO MAKE THE TOPPING:
Preheat oven to 350°F. Generously grease an 8-inch square baking pan.
Combine the brown sugar, water, butter, and salt in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally.
Set aside to cool.
TO MAKE THE CAKE:
Whisk together the flour, baking powder, cinnamon, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of milk. Add the vanilla with the first portion of milk. Mix just until combined.
Transfer the batter to the prepared pan, and spread evenly.
Pour the topping mixture over the batter.
Carefully transfer the pan to the oven. (The pan will be very full of liquid.) Bake for 45 to 50 minutes, or until the cake is set. The center of the cake should not jiggle when the pan is gently shaken.
Cool the cake in the pan on a wire rack for 15 minutes.* Then, invert the cake onto a serving platter. If any topping remains in the bottom of the pan, simply scrape it onto the cake and smooth the top.
If desired, sprinkle pecans over the top of the warm cake. Serve warm or at room temperature.
NOTES:
*This cooling time is fairly exact for the best results removing the cake from the pan, so be sure to set a timer.
link