Shelly's Recipe

CINNAMON PUDDING CAKE

Category: Cakes

For the Caramel Topping
1 cup plus 2 tbsp packed light brown sugar
3/4 cup water
2 tbsp unsalted butter
1/2 tsp salt

For the Cake
2 cups all-purpose flour
2 tsp baking powder
21/2 tsp cinnamon
1/2 tsp salt
6 tbsp unsalted butter, softened
1 cup granulated sugar
1 egg, slightly beaten or ¼ cup egg substitute
1 cup whole milk
1 tsp vanilla extract
1/2 cup dried cranberries
1/2 cup chopped walnuts

Heat the oven to 350F. Spray the bottom and sides of an 8 inch square baking pan with nonstick cooking spray.

Topping
Combine the brown sugar, water, butter and salt in a small saucepan and bring to a boil, whisking occasionally, then set aside to cool.

Cake
Combine the flour, baking powder, cinnamon and salt 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, 45 to 50 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.