The Cake Slice Bakers is such a fun group to bake with and besides the cake cookbook we’re going through in 2018 (America’s Test Kitchen – The Perfect Cake), once a month we can bake any cake from a book from a previous year. This month’s extra bake is from Cake Keeper Cakes by Lauren Chattman and I chose her Cinnamon Pudding Cake.
The recipe sounds so interesting! You make the batter, pour it into a well-greased 8-inch pan, then pour a really thin homemade caramel sauce over the top of the batter. After it bakes, the caramel sinks to the bottom of the cake, then you invert it so the caramel is now on top and drizzling down the sides. Excellent!
The texture of this Cinnamon Pudding Cake ends up soft and tender, kind of like a coffee cake, but softer. It has a deep cinnamon flavor and the caramel finishes off the cake perfectly. We both really love this cake.
I’m still not sure why it’s called a “pudding” cake, but I’m guessing it has something to do with the sinking caramel topping! Maybe it’s a British thing.
It’s a fairly rich cake, so cut the pieces a little smaller than usual. Also a scoop of ice cream really complemented the cake, but if you don’t have ice cream then grab a glass of milk or cup of coffee.
- Caramel Topping:
- 1 C plus 2 tbsp packed light brown sugar
- 3/4 C water
- 1 tbsp butter
- 1/4 tsp salt
- 2 C all-purpose flour
- 2 tsp baking powder
- 2 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 2 tbsp butter, softened
- 1 C granulated sugar
- 1 C milk
- 1 tsp vanilla
- Preheat the oven to 350°. Spray an 8-inch pan with non-stick cooking spray.
- For the Topping: Combine the brown sugar, water, butter and salt in a small saucepan and bring it to a boil, stirring occasionally. The sauce will be thin. Remove from heat.
- For the Cake: In a medium bowl, combine the flour, baking powder, cinnamon and salt. Set aside.
- Combine the butter and granulated sugar in a large mixing bowl and combine until well blended on medium-high for about 2 minutes. Scrape down the sides of the bowl.
- On medium-low speed, add 1/3rd of the flour mixture to the butter/sugar mixture, then the vanilla and 1/2 of the milk. Add another 1/3rd of the flour mixture to the bowl and the remaining milk. Finish with the final third of the flour. Scrape down the sides of the bowl and beat the batter for an additional 30 seconds on medium.
- Pour the batter into the prepared pan and smooth the top with the back of a spoon. Pour the caramel topping over the top of the batter. Carefully transfer the pan to the oven and bake until set, 45-50 minutes.
- Remove the cake from the oven and let it cool in the pan on a rack for 15 minutes. Invert it onto a large rimmed serving dish and serve warm. Let leftovers cool completely, then store in the refrigerator if needed.
Tips and Stuff:
Yes, the caramel sauce calls for 3/4 cup of water. It will be very thin, but will thicken while the cake is baking.
Spray the pan very well before pouring the batter in it. The top (i.e., bottom, then top) might stick if not well sprayed. If it does stick, use a spoon or spatula to smooth the stuck caramel over the cake.
A few changes I made to the original - I used salted butter (the recipe called for unsalted); I used 2% milk (the original called for whole milk).
Nutrition Information:Yield: 12 Serving Size: 1 serving
Amount Per Serving: Calories: 194Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 274mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 3g
Nutrition Values are Approximate