Wednesday, December 29, 2010

Cinnamon Pudding Cake Shared by Roz

     When I blog about a recipe it's usually my own. After all, cooking is how I make my wages. As a chef I love to invent recipes. I love to take old family recipes and breathe new life into them. I was reading the wonderful blog, La Bella Vita (link at end of post). The author of that blog is a lovely Italian lady who sure can cook! I stopped dead in my tracks when I saw this:
Cinnamon Pudding Cake
Yes, that's caramel dripping down the cake!
Roz had me hooked! I got the recipe and whipped it up so quickly there was a whirlwind of cinnamon smells around me. Best of all, I didn't play with the recipe. I sometimes do that to the point that they don't even begin to resemble the original recipe. Why did I bother to write out those recipes anyway? 

If I understand this correctly, this recipe came from Lauren Chattman's 'Cake Keeper Cakes'. Now I want to check out that book. Like I need some new recipes for cakes after all the Christmas cookies that found a home with me!

This is a very easy recipe. I think my daughters would enjoy making it.

Here is the recipe:

Topping:
1cup plus 2T light brown sugar, packed
3/4 cup water
1T butter, unsalted
1/2 tsp. salt

Cake:

2 cups all purpose flour
2 tsp. baking powder
2 1/2 tsp. cinnamon
1/2 tsp. salt
2T. unsalted butter, softened
1 cup granulated sugar
1 cup whole milk
1 tsp. vanilla

Preheat oven to 350 degrees.

For topping:
Spray the bottom and sides of an 8-inch square baking pan with non-stick 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.

For cake:
Combine the flour, baking powder, cinnamon and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric hand 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 for 45 to 50 minutes.
As I poured, I made a pour hole in the batter. That could be avoided
by pouring onto a large spoon, held near the top of the batter.

Let the cake cool in the pan for 15 minutes.

Invert it (turn it upside down) onto a large rimmed serving platter. Or, you can serve it directly from the pan. Just make sure you divide the caramel evenly. Roz suggested doubling the topping. I think she's brilliant. Who wouldn't want more caramel? If you decide to double the topping, you will need a slightly larger pan. Mine was maxed out with the regular recipe, and I used a deep dish pie pan.


Yum!

Just in case you wanted to see a close up. Now stop licking your computer screen and go make one of these
lovely cakes. Then you need to take a  cup of tea, or coffee, a bowl with cake and vanilla ice cream and go back to your computer. Wipe off the screen while you're at it! Now go visit Roz at la bella vita

Ciao!






11 comments:

  1. Oh my goodness Patrice!!!! This made me gain a pound just looking...and it was well worth it!
    My hubby will love this:)

    ReplyDelete
  2. Wow that is just yummy looking. I bet it smells wonderful in your kitchen. Thanks for the recipe by the way.

    ReplyDelete
  3. I'm salivating...and headed to the kitchen to make sure I have all the ingredients on hand. Thanks for sharing! Happy Wednesday! :o)

    ReplyDelete
  4. Holy Moly that looks delicious!! I've got to cram all the good stuff I can into my mouth before the diet starts - hee hee! This may have to be one of them...Ohhhh the caramel!

    ReplyDelete
  5. I thought I was going to lick the computer screen. A big pot of soup and this for dessert, yes, this is going to be a happy day. Thank you!

    ReplyDelete
  6. DANG! This looks sooooo GOOD! I just have to wait to make it because my weight has got to get back under control! It looks so darned good though......

    ReplyDelete
  7. WOW Patrice, you took this cake to caramel perfection! What mouth-watering pictures! Oh my gosh, now I want to make this all over again. I'm so glad that you enjoyed it and I appreciate such a kind shout-out! Since both of our baking pans were full to the rims, I think I'll make the second batch of caramel in a separate saucepan and just serve it as extra . . . we're literally pigs over caramel sauce in this family! Have a happy, and super-sweet New Year!!! :-D Love, Roz

    ReplyDelete
  8. PS Patrice, I just wanted to let you know that I just added a footnote to my post for this cake about you and provided a link to your blog as well for my readers to discover you! Ciao, Roz

    ReplyDelete
  9. Oh my gosh Patrice... That looks wonderful!!!

    Happy New Year!! Terry

    If your daughter is on twitter. Tell her to stop by and do the Valentine TwitterGanza. It starts on the 3 of Jan. Terry

    ReplyDelete
  10. I love simple delicious recipes and this one looks amazing. I would love for you to link this or any of your recipes to my recipe blog hop. http://homeandpantry.blogspot.com/2011/01/cuban-style-picadillo.html

    Thanks so much for sharing your recipe.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...