Cinnamon Pudding Cake

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:

  1. Preheat the oven to 350 degrees. Spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray.
  2. 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:

  1. Combine the flour, baking powder, cinnamon, and slat in a medium mixing bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving platter, and serve warm.
  6. 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

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 .  Need to contact MS. Simplicity privately, you can email her at  MS. Simplicity offers monthly classes, click here to find out the latest offerings! For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.


1 Comment

Filed under Sweets

One response to “Cinnamon Pudding Cake

  1. Pingback: Week In Review: May 14, 2011 | 365clevercookbooks

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