Cinnamon Pudding Cake
Source Virginia McDowell. Jefferson City, Mo. 1963. My mother related to me, that she used to love this cake when growing up, so much so, that when dating my father, those two polished off an entire warm cake in one sitting.
1 3/4 C. packed brown sugar
2 Tbsp. butter
2 tsp. baking powder
2 1/2 tsp. cinnamon
1 C. sugar
1 1/2 C. cold water
2 C. sifted flour
1/2 tsp. salt
2 Tbsp. butter
1 C. milk
1/2 C. nuts (optional)
2 Tbsp. butter
2 tsp. baking powder
2 1/2 tsp. cinnamon
1 C. sugar
1 1/2 C. cold water
2 C. sifted flour
1/2 tsp. salt
2 Tbsp. butter
1 C. milk
1/2 C. nuts (optional)
Combine brown sugar, cold water, 2 Tbsp. butter in saucepan. Bring to a boil. Cool. Sift flour, baking powder, salt, and cinnamon. Cream the rest of butter with flour mixture; add milk slowly. Spread in a 9′x9′ pan. Pour brown sugar mixture over batter, and sprinkle with chopped nuts. Bake at 350 degrees for 35-40 minutes. Serve warm with whipped cream.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 