How you doin’? If you’ve never heard of Pudding Cakes (or Magic Cakes), you’re likely not alone. Simply put, they’re part cake and part pudding. As if by magic, a pudding cake is made from one batter. The magic happens while it’s baking.
A cake pan is filled with the cake batter and then placed in a larger baking pan. The larger baking dish is then partially filled with hot water. The lower portion of the baking pan that is submerged in water becomes the pudding layer and the portion above the water line turns into cake. When you take a spoonful, it’s a wonderful combination of a light and airy cake with a creamy pudding slurry on the bottom. Pretty much the best of both worlds in one bite!
Pudding Cakes come in all flavors… lemon, orange, chocolate, etc. Even though they’re not the most beautiful or highly decorated cakes, they are always guaranteed to be showstoppers packed with flavor thrills. It's a no-risk big hit in every family. You can also add chocolate to either the slurry or the cake batter. Always serve pudding cakes warm with whipped cream.
Prep time: 15 minutes
Bake time: 35 to 40 minutes
Yield: 8 to 12 servings
For the cake batter
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1 cup whole milk
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup roasted and chopped pecans or walnuts
For the pudding slurry
1-3/4 cups packed brown sugar
1-1/2 cups water
3 tablespoons unsalted butter
1/2 cup roasted and chopped pecans or walnuts
To make the cake batter
Covid-19 Quip of the Day: “I’ve had a lot of things to think about over the last 9- or 10- months. One is,” what was the best thing before sliced bread?
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