Cinnamon Pudding Cake
We all know that baking is all about science, but there are still times that it just seems magical. Pudding cakes are a perfect example of baking magic. Put cake batter and a whole lot of liquid in a cake pan, and somehow it turns into cake and sauce all at the same time. Magic!
This fantastic pudding cake is flavored with a hefty dose of cinnamon and covered with a caramel-like topping and a sprinkling of toasted nuts. The flavor is just wonderful. And the soft texture is equally lovely.
I’ve made pudding cakes many times (hello, Chocolate Cobbler!), but I’ve always served them by scooping out cake and sauce into individual servings. This cake changes things up a bit by turning the cake out of the pan and letting the sauce cover the cake. It’s both gorgeous and far easier to serve.
As simple as this cake is to make, there are a couple of tips I can offer to make things go as smoothly as possible. The first is to make sure that you thoroughly grease your cake pan. Don’t be shy. There’s a whole bunch of sticky caramel that will be baked in the bottom of the pan. You want to make sure it comes out of there as easily as possible. (And I highly recommend that you don’t use a dark pan so it doesn’t overbake.)
I feel I must also take a moment to get out my Quality Ingredients Soapbox. Cinnamon is the star here, so be sure to use a good one. Pick a cinnamon with good flavor, or it may get lost a bit in the cake. I mainly use Penzey’s Vietnamese Cinnamon, which has a wonderful, strong flavor. If you’re using a less strong cinnamon, you might consider increasing the amount of cinnamon in the cake.
My other tip is for the inevitable bit of sauce that doesn’t freely come out of the pan. I had just a bit of it that didn’t come out when I inverted the cake. But no worries. The sauce should still be plenty warm enough so you can just scrape it out of the pan and put it on top of the cake. Then simply spread the sauce over the cake. Easy fix!
When you get this cake mixed and pour the topping on top, you may be skeptical that what you’re seeing has any chance of becoming the cake you see here. But that odd, sloshy mixture magically transforms into this wonderfully delicious cake and topping. Then you’ll certainly be a believer in baking magic, too!