Food recipes
Cinnamon Pudding Cake
Cinnamon Pudding Cake Ingredients: sugars, brown sugars, brown water, bottled, generic butter, without salt salt, table wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodiu...
Cinnamon Pudding Cake
Ingredients:
sugars, brown
sugars, brown
water, bottled, generic
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
Directions:
Make the topping: preheat oven to 350; 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 pan; bring to a boil, whisking occasionally; set aside to cool.
Make the cake: in a bowl, combine the flour, baking powder, cinnamon, and salt.
In a large bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 2 minutes.
With the mixer on med-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 mixture.
Add the remaining milk and then the remaining flour; scrape down the sides of the bowl and beat on medium speed for 30 seconds.
Scrape the batter into the prepared pan; 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, about 45-50 minutes.
Let the cake cook 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; in the refrigerator for 3 days.
Ingredients:
sugars, brown
sugars, brown
water, bottled, generic
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
Directions:
Make the topping: preheat oven to 350; 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 pan; bring to a boil, whisking occasionally; set aside to cool.
Make the cake: in a bowl, combine the flour, baking powder, cinnamon, and salt.
In a large bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 2 minutes.
With the mixer on med-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 mixture.
Add the remaining milk and then the remaining flour; scrape down the sides of the bowl and beat on medium speed for 30 seconds.
Scrape the batter into the prepared pan; 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, about 45-50 minutes.
Let the cake cook 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; in the refrigerator for 3 days.