Cinnamon Pudding Cake

This cake is November's cake in the Cake Slice baking group. It is a cinnamon pudding cake, it has no eggs in it and no pudding:) I thought it would be dry, however it was very moist. The caramel topping is poured on top and it seeps to the bottom while baking creating a oohey gooey thick brown sugar topping when the cake is flipped over on the cake stand. I guess that is the pudding like part!

Don't make the mistake I did.. when the sugar mixture is cooling it will get a flim on top, that is the butter creating that film.. do not skim it off like I did!! Just give it a whisk and pour it on...

Maybe this cake will make your Thanksgiving dessert table right next to your pumpkin pie:)

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Cinnamon Pudding Cake

Makes one 8 inch square pudding cake

(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Caramel Topping
1 cup plus 2 tbsp packed light brown sugar
¾ cup water
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.
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
Combine the flour, baking powder, cinnamon and sakt 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 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.
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.
Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving platter and serve warm.