Cinnamon Pudding Cake Recipe

Ingredients

• 1 cup packed light brown sugar
• 2 tablespoons packed light brown sugar
• 3/4 cup water
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt
• 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 sugar
• 1 cup whole milk
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350°F and spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray.
2. In a small pan, combine 1 cup packed light brown sugar, 3/4 cup water, 1 tablespoon unsalted butter, and 1/4 teaspoon salt; bring to a boil while whisking occasionally, then set aside to cool.
3. In a bowl, whisk together 2 cups unbleached all-purpose flour, 2 teaspoons baking powder, 2 1/2 teaspoons ground cinnamon, and 1/2 teaspoon salt.
4. In a large bowl, cream together 2 tablespoons softened unsalted butter and 1 cup sugar using an electric mixer on medium-high speed until fluffy, approximately 2 minutes.
5. With the mixer on medium-low speed, add 1/3 of the flour mixture to the butter-sugar mix, followed by 1/2 of the whole milk and 1 teaspoon pure vanilla extract.
6. Add another 1/3 of the flour mixture, then the remaining whole milk, and finally the last of the flour; be sure to scrape down the bowl and beat on medium speed for 30 seconds.
7. Carefully pour the batter into the prepared pan and smooth the top with a rubber spatula.
8. Pour the topping over the batter (the pan will be quite full), then transfer the pan to the oven and bake until set, about 45-50 minutes.
9. Let the cake cool in the pan for 15 minutes before inverting it onto a large rimmed serving platter; serve warm. Store any leftovers in a cake keeper or airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days.