Name: The Easy Pudding Cake I Make Every Winter
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8 servings
Ingredients: Nonstick cooking spray; 1 cup plus 2 tablespoons (140g) all-purpose flour; 2/3 cup (139g) packed dark brown sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 4 tablespoons unsalted butter, melted and cooled; 3/4 cup milk, whole or 2% preferred; 1 teaspoon vanilla extract; 2 Bosc or Anjou pears, peeled and diced; 1 cup boiling water; 2/3 cup (139g) packed dark brown sugar; Powdered sugar, optional

Instructions

1
Lightly grease a deep 8x8-inch baking dish with nonstick cooking spray.
2
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, mix the melted butter, milk, and vanilla extract into the flour mixture until just combined. Stir in the diced pears. Spread the batter into the prepared baking dish.
3
In a small bowl or mug, combine the hot water and brown sugar. Pour the mixture evenly all over the batter. Do not stir.
4
Bake the cake until the top is set, 55 to 58 minutes. Remove the cake from the oven and allow it to cool slightly and set further for 15 minutes.
5
Dust the top of the cake with powdered sugar, if desired. Scoop out each serving with a large spoon, flipping it over as you transfer it to a bowl or plate so the pudding layer is on top, and serve warm. Store leftover cake covered or in an airtight container in the fridge for up to 3 days. Reheat the cake in the oven at 300°F or reheat each serving for 20 seconds in the microwave. Love the recipe? Leave us stars and a comment below!

The Easy Pudding Cake I Make Every Winter

Ingredients

Nutrition (per serving)

Reviews

Write a Review

Instructions