Rich, aromatic, and moist cinnamon pudding cake is an incredible dessert.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Keyword: Pudding Cake
Servings: 8
Calories: 521kcal
Ingredients
1 ¾cupsbrown sugar packed
1 ½cupscold water
4tablespoonsbutterdivided use
2cupsall-purpose flour
2teaspoonsbaking powder
½teaspoonsalt
2 ½teaspoonsground cinnamon
1cupwhite granulated sugar
1cupmilk
½cupchopped pecans or walnuts
whipped cream to serve
Instructions
Preheat the oven to 350°F.
Combine the brown sugar, cold water, and 2 tablespoons of butter in a saucepan and bring to a boil. Remove from the heat and let cool.
Sift together the flour, baking powder, salt, and cinnamon.
Cream the rest of the butter with the white granulated sugar in a large bowl. Add the flour mixture and mix until combined.
Slowly add the milk in batches, stirring after each addition.
Spread the batter in an 8×8-inch pan. Pour the brown sugar mixture over the batter and sprinkle with chopped nuts.
Bake for 35 to 40 minutes. Serve warm with whipped cream.
Notes
This recipe was from Virginia McDowell from 1956. This recipe has been in my family for over 50 years. This is an eggless cake, so the ingredients are simple, and likely something you already have in your pantry.