The Cake Slice November 2010 - Cinnamon Pudding Cake

This months cake from the Cake Slice Bakers was a Cinnamon Pudding cake from Cake Keeper Cakes by Lauren Chattman.

I was excited to try this recipe as I had made other pudding cakes before (although in Australia we call them self-saucing puddings), but not one with cinnamon. I did notice that this recipe seemed a little different to other recipes I had tried - there was less water,  less butter, and no eggs.

As I was creaming the butter and sugar I felt that there should have been more butter, so I added an extra tablespoon.  This was the only change I made to the recipe.

 The cake looked and smelled wonderful once it came out of the oven.  After waiting the 15 minutes I attempted to invert it onto a serving platter and only some of the cake came out.  There was also very little sauce.  The cake was also a bit dry but the flavor was good.

I decided to try and contact Lauren Chattman to find out if there had been a typographical error in the cookbook.  She very graciously answered by email and advised that this recipe was given to her by her editor's mother and there were no errors in the book as her recipe did not contain eggs.  She also had the following suggestions:

• If you prefer more caramel increase the toppings by 50%
• If you would like a richer cake you can add a whole egg or two eggs yolks, and use 1/4 cup less milk.

I am definitely going to try this recipe again with the suggestions made by Ms. Chattman.  I think that next time I will serve it with a little homemade custard.

 

Click here to see to check out all of the other Cake Slice Bakers blogs and see their version of this cake.

Cinnamon Pudding Cake

(recipe from Cake Keeper Cakes)

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

Preparation – 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.

Preparation – 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 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.

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.  Makes one 8 inch square pudding cake.

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