Sunday, November 21, 2010

The Cake Slice: Cinnamon Pudding Cake

Cinnamon Pudding Cake

Once again it is time for cake!  This month's selection for the Cake Slice Bakers was a cinnamon pudding cake, and while I can not say that I was extremely excited about making it, I did think that the cinnamon flavor would be fitting for fall. There seems to be a slight problem, however, because even though I made this cake days ago, I am here posting at the last minute.  This is partly due to starting a new job, but the bigger issue is that I was just not inspired by this cake.  I baked it and we have been eating it over the past few days, but I can't really imagine making it again.

cinnamon cake batter

A number of people had issues with the cake coming out dry, but I made it as per the recipe, and it came out perfectly with a signature gooey top.  I did make sure to check the cake at 30 minutes, but it took a full 40 to bake.  After cooling on a rack for 15 minutes, the cake flipped easily out of the pan with only a bit of the caramel-like layer remaining (which I scooped up with a rubber spatula and put back on top of the cake).  When everything went according to plan with the baking, I patted myself on the back and looked forward to trying a piece while it was still warm.  This, unfortunately, is where things went awry.

pouring in the caramel

The cake, for my taste, was far too sweet.  Highly sweetened cake and a brown sugar caramel topping made for a cloying, overwhelmingly sweet dessert.  Also, the flavor was too simplistic; it could be summed up as cinnamon and sugar.  Because of this I recommend that you use a very high quality cinnamon in this recipe since the flavor is so dominant.  I think that this cake could be improved by adding a variety of spices - nutmeg, cloves, maybe even cardamom - to give it a more complex flavor.  I  believe that some chunked or grated apples would also make for a more delicious product.  Even a dollop of creme fraiche or yogurt, something with a bit of acidity, could serve this well.


Even though I didn't love this cake, there is still some good news.  After the cake sat in its carrier for a day the flavors really mellowed out and I have enjoyed it much more than when it was freshly baked.  So I might not be making this again, but it was definitely not a waste of time or ingredients.

Don't forget to check out the Cake Slice Blogroll to see how my fellow bakers fared with this cinnamon cake.

Cinnamon Pudding Cake
Recipe from Lauren Chattman's Cake Keeper Cakes

For the caramel topping:

1 cup plus 2 tbsp packed light brown sugar

¾ cup water
1 tbsp unsalted butter
½ tsp salt

For the cake:
2 cups all-purpose flour
2 tsp baking powder
2½ tsp cinnamon
½ tsp salt
2 tbsp unsalted butter, softened
1 cup granulated sugar
1 cup whole milk
1 tsp vanilla extract

Heat the oven to 350F. Spray the bottom and sides of an 8 inch square baking pan with nonstick cooking spray. Combine the brown sugar, water, butter and salt in a small saucepan and bring to a boil, whisking occasionally, then set aside to cool.

Combine the flour, baking powder, cinnamon and salt in a medium mixing bowl.  Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 2 minutes.

With the mixer on medium-low speed, add a third of the flour mixture to the bowl. Add half of the milk and the vanilla. Add another third of the flour, followed by the remaining milk and the rest of the flour. Scrape down the sides of the bowl and beat on medium speed for 30 seconds.

Scrape the batter onto the prepared pan and smooth the top with a rubber spatula. Pour the topping over the batter (the pan will be very full). Carefully transfer the pan to the oven and bake until set, 30 to 50 minutes.
Let the cake cool in the pan for 15 minutes, then invert it onto a large rimmed serving platter. Serve warm or at room temperature. 

Let any leftover cake cool completely before storing in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.


  1. Glad it imporved with time. (It looks really good in the photo)

    I'm part of the "never again" camp on this cake!!

  2. Your picture looks rally good - love your cake stand. I think apples would be a good idea for improving it.

  3. I was thinking about grated cooking apple in it too - and upping the cinnamon too. Beautiful picture!

  4. Glad to hear you ended up enjoying it even thought it didn't work at first. I totally agree...adding those spices and the diced apples would make it a really great cake. Your cake does look yummy.

  5. Looks so moist and delicious in your picture! I would say the same for everyone's pics...goes to show looks can certainly be deceiving! LOL

  6. Although mine did not work out that well I am going to try it again. Yours looks really good.

  7. It looks wonderfully gooey. I reduced the sugar in the cake mix as I though it was sweet too.

  8. The texture of your cake looks so moist. I didn't love this cake but looking at yours makes me want to try this again.