The Cake Slice: November ~ Cinnamon Pudding Cake

Above: Going going Gone! Let me think...... I do believe I will bake it again!

Baked this on Wednesday night.....

Above: After draining off the excess topping ~ see how much below:

Below: Cake's sunken abit!

Below: the morning after!

Below: Moist with tooth-aching sweetness topping!

Thank goodness I drained off the excess!

November’s Cake: Cinnamon Pudding Cake

(Recipe from Cake Keeper Cakes by Lauren Chattman)

Makes one 8 inch square pudding cake

For the Caramel Topping

1 cup plus 2 tbsp packed light brown sugar 
(ran out of light brown sugar, used half n half of red sugar (gula merah) and granulated sugar)

¾ cup water (1 cup ~ but really 3/4 cup is enough!)

1 tbsp unsalted butter
½ tsp salt

For the Cake

2 cups all-purpose flour

2 tsp baking powder

2½ tsp cinnamon

½ tsp salt

2 tbsp unsalted butter, softened

1 cup granulated sugar

1 cup whole milk

1 tsp vanilla extract

Method – Topping

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

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

Method – Cake

1) Combine the flour, baking powder, cinnamon and sakt 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 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.

4) 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. (my gas oven got it ready in 30 mins! - you really must use the dry toothpick test after 25mins!)

5) Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving platter and serve warm.

6) 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.

*note to self: Do not pour off the seemingly 'excess' topping next time!