This is the second cake from "Cake Keeper Cakes" by Lauren Chattman which is The Cake Slice baking group's latest book. As an signed up member of the cinnamon appreciation society, I was delighted when the Cinnamon Pudding Cake was chosen as November's recipe.
I had read that some of the members were having dryness issues with the cake and took preventative action - I decided to be very clever (huh!) and add sultanas (knowing that this would prevent me lashing in, I'd have to pick around them) which I soaked in cinnamon and water. I added these plump, moist morsels to the mixture in the hope that they, along with using twice the specified amount of butter would help deliver a delicious moist cake.
I hoped in vain - what I should have done was add an egg or two and then mix some of the topping through the cake mixture - you live and you learn. I have to admit that I won't bother trying these alterations - as far as I can remember this is the first time I have thrown out a half a cake - ever, I won't revisit it.
On the positive side the topping, sank through the cake perfectly, leaving a lovely rich caramel which( because I used the cinnamon water I had soaked the sultanas in) had a lovely spicy flavour.
Not sure if you want it but here's the recipe - may be worth a try if you make all the alterations!
Cinnamon Pudding Cake
Topping
1 cup + 2tbsp packed light brown sugar
3/4 cup water (if adding sultanas use the soaking water)
1 tbsp butter
Cake
2 cups flour
2 tsp baking powder
2 1/2 tsp ground cinnamon
2 tbsp softened butter (I'd use 4 tbsp)
1 cup granulated sugar
1 cup whole milk
1 tsp vanilla extract
1 cup sultanas (my addition, soak in water with 1 tsp of cinnamon added)
1 egg (not in original recipe)
Preheat oven to 175 C
Spray an 8" tin (not loose bottomed) with nonstick cooking spray (I used a 9" tin)
Make the topping by boiling the water, brown sugar and butter in a saucepan, whisking occasionally.
Put to one side to cool.
Sieve flour, baking powder and cinnamon into a mixing bowl.
Cream the butter and granulated sugar with an electric mixer until light and fluffy.
Turn the mixer down to low and add some flour followed by some milk until both combined.
Add the sultanas if using.
Scrape the batter into the prepared tin.
Pour the topping over the batter.
Bake for 35 - 45 minutes -check with a skewer. (the recipe stated longer, another reason for the dryness)
Remove from the oven and allow to cool in the tin for 15 minutes.
Invert onto a serving plate with a rim.
Best served warm.
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