Day 134: Cake Keeper Cakes
May 14, 2011
I express love through my cooking….just ask my friends and family and my waistline! So when I go to a friend’s house I like to bring a treat to share or a bottle of wine. Finding something that takes a few minutes to prepare and finding all the ingredients in the house are sometimes a hard thing to do. But so many people do not take the time to make home-made goodies anymore. But what I want you to know, is that you can make something home-made but it doesn’t have to take a lot of time.
The author behind this cookbook thought it would be a good idea to always have a cake on hand instead of cookies when unexpected guests pop in. Somtimes cakes are easier to make than cookies….and I would agree with that. Imagine having a pretty cake on display all the time? I have three boys….the cake would maybe last 4 hours. The idea is lovely and there are some easy ones to make. So impress your guests and share your baking! I feel very 50’s 60’s era Madman when I have retro food like a cake ready for guests.
The Ruling: I took this to a friends to celebrate a birthday. They all liked it. It reminded us of cinnamon rolls in the form of a cake. This is one of those cakes where you pour the topping on the cake before it goes in the oven and it sinks to the bottom and you have a sweet surprise when you invert the cake.
Cinnamon Pudding Cake, page 20
For the Caramel Topping:
- 1 cup plus 2 tablespoons packed light brown sugar
- 3/4 cup water
- 1 tablespoons unsalted butter
- 1/4 teaspoon salt
For the Cake:
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon slat
- 2 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 cup whole milk
- 1 teaspoons pure vanilla extract
Make the Topping:
- Preheat the oven to 350 degrees. 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. Set aside to cool.
Make the Cake:
- Combine the flour, baking powder, cinnamon, and slat 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 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. 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 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 leftover squares cool completely and store in a cake keeper or airtight container at room temperature for up to 1 day or in the refrigerator for 3 days.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at email@example.com. MS. Simplicity offers monthly classes, click here to find out the latest offerings! For daily organizing tips find the MS. Simplicity fan page here.
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