Cinnamon Pudding Cake
Cinnamon Pudding Cake is a warm, comforting dessert featuring a moist cake layered with a rich cinnamon-flavored sauce. Its sweet, spicy notes make it perfect for cozy gatherings or family dinners, served warm with whipped cream for an indulgent finish.
Ingredients
Instructions
- Combine brown sugar, cold water, and 2 tablespoons of butter; bring to a boil and then cool.
- Sift together flour, baking powder, salt, and cinnamon.
- Cream together 2 tablespoons of butter and sugar.
- Add the dry ingredients alternately with milk to the creamed mixture.
- Spread the batter into a greased 9 x 9 x 2-inch pan.
- Pour the brown sugar mixture over the batter.
- Sprinkle with nuts.
- Bake at 350°F (175°C) for 35 to 40 minutes.
- Serve warm with whipped cream.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you're out of butter, coconut oil can serve as a substitute. To enhance the pudding's texture, try adding a splash of vanilla extract or a handful of chopped nuts. Ensure the milk is at room temperature to help the batter come together smoothly. Browse more vegetarian recipes for additional delightful options.
Serving Suggestions
Serve the cinnamon pudding cake warm, topped with a dollop of whipped cream for added richness. It pairs beautifully with Macaroon Ice Cream, creating a delightful contrast of flavors and textures. For a complete dessert experience, consider serving it alongside fresh fruit or a light Sunday-Supper Salad to balance the sweetness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 20-30 seconds or until warmed through. Alternatively, you can reheat the entire cake in a preheated oven at 350°F for about 10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Pudding Cake contains roughly 621 calories, with 4g protein, 48g carbohydrates, and 47g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1311mg 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 alternative sweeteners in this recipe?
Yes, you can use alternatives like coconut sugar or agave syrup. However, be mindful that this may alter the cake's texture and flavor. If using liquid sweeteners, reduce the amount of liquid in the recipe slightly to maintain the right consistency.
What can I do if my cake is too dry?
If your cake turns out dry, you can drizzle a simple syrup made from equal parts sugar and water over the top to add moisture. Alternatively, serve it with a generous helping of whipped cream or a scoop of ice cream to enhance its richness.
Can I make this cake ahead of time?
Absolutely! You can prepare the batter ahead and store it in the fridge for up to 24 hours. Just remember to let it come to room temperature before baking. This allows the flavors to meld beautifully, making your cake even tastier.
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).