Caramel Pudding Cake(Early 1900'S Recipe)
A rich caramel pudding cake featuring a gooey caramel topping and a moist cinnamon-spiced cake, perfect for comforting desserts and family gatherings.
Ingredients
Instructions
- Boil and cool 1 cup brown sugar and 1 cup water.
- Pour the caramel mixture into an ungreased baking pan.
- Combine 3/4 cup brown sugar, 2 tablespoons butter, 1/2 cup milk, 1 cup flour, 1 teaspoon baking powder, and 1 teaspoon cinnamon.
- Beat all the remaining ingredients together until smooth.
- Drop the batter by teaspoons onto the caramel in the pan.
- Sprinkle with chopped nuts if desired.
- Bake at 350°F for approximately 45 minutes until the cake floats away from the sides of the pan.
- Cool until lukewarm.
- Serve with whipped cream if desired.
Tips & Substitutions
To enhance the flavor of your Caramel Pudding Cake, consider adding a pinch of nutmeg or vanilla extract to the batter. If you don't have brown sugar, you can substitute it with white sugar mixed with a bit of molasses. For a twist, add chopped fruit like apples or pears to the batter before baking. Ensure the caramel mixture is cool before pouring to avoid cooking the batter.
Serving Suggestions
This Caramel Pudding Cake is delicious on its own but pairs beautifully with whipped cream or a scoop of vanilla ice cream for added richness. Consider serving it alongside a cup of coffee or tea for a delightful afternoon treat. You can also serve it with a side of Butter Crisp Garlic Rolls to balance the sweetness.
Storage & Reheating
Store any leftover Caramel Pudding Cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave for about 20-30 seconds until just heated through. This cake is best enjoyed fresh, but it can still be delightful even after a couple of days.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel Pudding Cake(Early 1900'S Recipe) contains roughly 802 calories, with 9g protein, 148g carbohydrates, and 20g fat. It is an excellent source of calcium (50% of the Daily Value) and iron (36% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1308mg per serving (57% 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 sugar for this recipe?
Yes, you can use granulated sugar instead of brown sugar, but keep in mind it may alter the flavor and moisture slightly. To mimic the depth of brown sugar, you can add a bit of molasses to white sugar if you have it on hand.
What can I use instead of butter?
If you're looking for a dairy-free option, you can substitute butter with coconut oil or a plant-based butter alternative. This will still provide the necessary fat for the cake while keeping it suitable for vegan diets.
How do I know when the cake is done baking?
The cake is done when it has risen and pulls away from the sides of the pan. Additionally, you can insert a toothpick into the center; if it comes out clean or with only a few crumbs, the cake is ready. Be careful not to overbake, as it can dry out.
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).