TCS: Cinnamon Pudding Cake

A few years back, I was completely gonzo for Haagen-Daz's "Sticky Toffee Pudding" Ice Cream. I think I may have spent a small fortune on it as I picked up a pint every time I was at the store but this was the seriously best ice cream. Ever. And since it was a limited time flavor, there are more than a few of us who still mourn the loss of it.

 However, thanks to Lauren Chattman and the bakers over at The Cake Slice, I can now once again get my Sticky Toffee Pudding fix through this month's cake "Cinnamon Pudding Cake."

In a word...diet busting worthy. Delicious. Awesome. The new culinary love of my life. Pick your choice, they all apply.

As appearances go, its looks are deceiving. The cake was a little tricky to photograph and as soon as I cut a slice, the caramel sauce poured across the plate. But I can live with that. This is a great cake. Just a small word of warning: the sauce may be a little on the sweet side for some people (fortunately I am not one of them). But a little does go a long way with the cake...after indulging in a second bowl, I was feeling the effects of all that sugar.

For presentation, I went with serving this in a bowl  to make it a little easier to eat. My only regret is that it's not the type of cake that I can take to work and dump on the coworkers but I'll make the sacrifice and eat it myself if I must.

Definitely a keeper recipe. Please check out the other bakers over at The Cake Slice to read about their experiences and opinions of the cake.

Bon appetit!

November’s Cake: Cinnamon 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.

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.