Brown Sugar Pudding Cake
A moist, flavorful brown sugar pudding cake with a tender crumb and nutty crunch, perfect for dessert gatherings or comforting family meals.
Ingredients
Instructions
- Cream white sugar and butter together until well combined.
- Add sour milk or buttermilk; blend until smooth.
- Add flour, cinnamon, and baking soda; mix well to form a batter.
- Stir in chopped nuts.
- Pour batter into a greased 9 to 10-inch square cake pan.
- Bake until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute the chopped nuts with chocolate chips or dried fruits for variation. If buttermilk is unavailable, regular milk mixed with a tablespoon of vinegar will work. Ensure to not overmix the batter to keep the cake light and fluffy. This cake can be served warm or at room temperature.
Serving Suggestions
This pudding cake is delightful on its own, but you can elevate it by serving with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea for a comforting dessert. For a festive touch, consider drizzling with caramel sauce or serving alongside a fresh fruit salad.
Storage & Reheating
Store any leftover Brown Sugar Pudding Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for 10-15 seconds or warm in a preheated oven at 350°F for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Sugar Pudding Cake contains roughly 1150 calories, with 12g protein, 100g carbohydrates, and 77g fat. It is an excellent source of iron (28% of the Daily Value) and protein (24% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1416mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk?
Yes, you can use any type of milk, but keep in mind that using buttermilk or sour milk gives the cake a richer flavor and better texture. If you're using regular milk, add a tablespoon of vinegar or lemon juice to mimic buttermilk's acidity.
What can I substitute for nuts?
If you have nut allergies or prefer not to use them, you can substitute with chocolate chips, dried fruits like raisins or cranberries, or even leave them out entirely. The cake will still be moist and flavorful without nuts.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just make sure to let it cool completely before storing it in an airtight container. This allows the flavors to meld together, making it even more delicious when served the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).