Cinnamon Pudding Cake - cooking recipe

Ingredients

Caramel Topping
1 cup packed light brown sugar, plus
2 tablespoons packed light brown sugar
3/4 cup water
1 tablespoon unsalted butter
1/4 teaspoon salt
Cake
2 cups unbleached all-purpose flour
2 teaspoons baking powder
2 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, softened
1 cup sugar
1 cup whole milk
1 teaspoon pure vanilla extract

Preparation

Make the topping: preheat oven to 350\u00b0; 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 pan; bring to a boil, whisking occasionally; set aside to cool.
Make the cake: in a bowl, combine the flour, baking powder, cinnamon, and salt.
In a large bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 2 minutes.
With the mixer on med-low speed, add 1/3 of the flour mixture to the bowl.
Add 1/2 of the milk and the vanilla; add another 1/3 of the flour mixture.
Add the remaining milk and then the remaining flour; scrape down the sides of the bowl and beat on medium speed for 30 seconds.
Scrape the batter into the prepared pan; 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, about 45-50 minutes.
Let the cake cook in the pan for 15 minutes, invert it onto a large rimmed serving platter, and serve warm.
Let leftover squares cool completely and store in a cake keeper or airtight container at room temperature for up to 1 day; in the refrigerator for 3 days.