Shelly's Recipe

CINNAMON PUDDING CAKE

Category: Cakes

For the caramel topping:
1 cup plus 2 tablespoons packed light brown sugar
3/4 cup water
1 tablespoon unsalted butter
1/2 teaspoon salt

For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
2 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, softened
1 cup sugar
1 cup milk
1 teaspoon vanilla

Preheat the oven to 350 degrees F. Spray the bottoms and sides of an 8-inch square baking dish with cooking spray. (I used the kind with flour).

For the topping: Combine the brown sugar, water, butter and salt in a saucepan. Bring to a boil, stirring occasionally, then set aside to cool.

For the cake: In a medium bowl, combine the flour, baking powder, cinnamon and salt.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 2 minutes.

Reduce the mixer speed to low, and add 1/3 of the flour mixture to the bowl. Add half of the milk and all of the vanilla. Add another 1/3 of the flour, mix til just combined, then add the remaining milk, then the rest of the flour. Scrape down the sides of the bowl and beat on medium speed for 30 seconds.

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 very full). Carefully transfer the pan to the oven and bake until set, about 35-40 minutes. (The top of the cake might be slightly damp looking on top, but a toothpick inserted in the center should come out clean.)

Let the cake cool in the pan no longer than 5 minutes or the caramel will stick to the pan. Invert it onto a large rimmed platter. Serve warm.

Store cooled cake at room temperature for one day or up to 3 days in the refrigerator in an airtight container.