Okay, so I'm coming back to writing this blog! Yay! After a bit of rest (almost two months!) I think I'm ready to bake again. Last year's Christmas was a great baking moment for me, lots of cookies baked, but I felt that I was ready to take a break from eating sweets. When school started again in January my schedule was full from the get go. And February was almost the same pace as in January with some travel to Seattle with a friend from Wisconsin on Valentine's Day weekend. I did enjoy it, we had a great time as a family as well.
I chose to do a pudding cake this time since I actually have never tried it before. The cake will get caramel at the bottom which I thought this will go well with a pint of vanilla ice cream in the fridge. The recipe warned that the topping gets sticky in the pan, so I made sure I used a nonstick pan and sprayed it well with cooking spray. But, aaarrgg...the sticky part stuck to the bottom of the pan! I was so happy when it's in the oven, happily rising and baking away. Maybe I should've waited longer? I'm not sure but I don't want not to eat this cake even if I can't take a whole cake photo. Maybe I should take another baking break? Why so many questions?
So how come this photo of the cake is still being displayed? Because I believe that it still tastes delicious with a scoop of ice cream!
Cinnamon Pudding Cake
Serves 9
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 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 vanilla extract
Make the topping: Preheat the oven to 350F. Spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray.
Combine the brown sugar, water, butter, and salt in a small saucepan and bring to a boil, whisking occasionally. Set aside to cool.
Make the 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 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 speeds.
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.
Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving platter, and serve warm.
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.
Source: adapted from Cake Keeper Cakes by Lauren Chattman
