Cinnamon Pudding Cake

Cinnamon Pudding Cake

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.

Preparation: 20 minutes
Cook: 30 minutes
Servings: 9 Pers

Ingrédients :

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

Directions :

For the caramel 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.
For 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 very 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.

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