Cooking Lesson #203 Cinnamon Pudding Cake

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
 
Ingredients
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
 
Directions
To make the cake batter

1. Preheat oven to 350⁰F.
2. Butter the bottom of a 9-inch square baking dish.
3. In a large bowl, mix the flour, sugar, baking powder, salt and cinnamon.
4. Make a well in the center and pour in the milk and melted butter. Mix well and pour into prepared pan.

To make the pudding slurry

1. In a saucepan, combine brown sugar, water and butter. Bring the mixture to a boil and, using the back of a big spoon, carefully pour mixture over the batter in the pan.
2. Sprinkle the top of the slurry with pecans.
3. Put the pan of cake batter and slurry into a larger pan halfway filled with hot water.
4. Bake for 35 to 40 minutes or until a cake tester inserted into the center of the cake comes out clean.
5. Serve warm with whipped cream.

ChefSecret:  For our supermarket clients, this is a great product to add to a fresh-bakery program; it’s a great product to improve menu and ingredient optimization.
 
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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