Saturday, November 20, 2010

CS- Cinnamon Pudding Cake

This cake is AMAZING. I made it twice in three days because my family and friends loved it so much. It's super easy and tastes delicious. It is a cinnamon cake with a caramel-type topping (more caramel than pudding). You pour the topping over the top of the unbaked batter and magically, it ends up on the bottom.
When you turn it out, this gooey, buttery, caramel sauce tops the warm, spicy moist cake. Make it. Now.

November’s Cake: Cinnamon Pudding Cake
Makes one 8 inch square pudding cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Caramel Topping
1 cup plus 2 tbsp packed light brown sugar
¾ cup water
1 tbsp unsalted butter
½ tsp salt

For the Cake
2 cups all-purpose flour
2 tsp baking powder
2½ tsp cinnamon
½ tsp salt
2 tbsp unsalted butter, softened
1 cup granulated sugar
1 cup whole milk
1 tsp vanilla extract

Method – Topping
Heat the oven to 350F. 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 saucepan and bring to a boil, whisking occasionally, then set aside to cool.

Method – Cake
Combine the flour, baking powder, cinnamon and sakt in a medium mixing bowl.
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.
With the mixer on medium-low speed, add a third of the flour mixture to the bowl. Add half of the milk and the vanilla. Add another third of the flour, followed by the remaining milk and the rest of the flour. Scrape down the sides of the bowl and beat on medium speed for 30 seconds.
Scrape the batter onto the prepared pan and 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, 20-30 minutes.
Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving platter and serve warm.
Let any leftover cake cool completely before storing in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.

10 comments:

  1. It's funny how we are all divided into two camps, isn't it?

    ReplyDelete
  2. I'm glad im not the only one who liked this cake, I really wish, now, I had turned to cake over instead of transfering the cake over to a plate. It would have been nice to see the topping fall over the cake.

    ReplyDelete
  3. Glad you got on so well with it, it wasn't a great success for me.

    ReplyDelete
  4. Yay! Another person who liked the cake - there seemed to be very few of us who did. This looks absolutely wonderful.

    ReplyDelete
  5. I'm guessing someone really loved this cake. LOL =) I didn't hate it but was no where near as much a fan as you were!

    ReplyDelete
  6. You love it and I love it too!

    ReplyDelete
  7. I wanted to love it but I don't think mine turned out that well. I did love the flavor so I am going to try making it again.

    ReplyDelete
  8. Wow looks fabulous and wonderfully gooey. Glad you loved it

    ReplyDelete
  9. Well, mine was a complete disaster. I think this cake was pretty campy ;)

    Glad you like it, and this much!!

    ReplyDelete