A guaranteed show stopper. It’s a big hit in my family. I learned this dessert from the best cook in the whole world, my (late) Grandmother. The apples and walnuts are optional – serve warm with whipped cream.
Cinnamon Pudding Cake
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon
- 1 cup milk
- 1 3/4 cups packed brown sugar
- 1 1/2 cups water
- 2 tablespoons butter
- 1/2 cup chopped walnuts
- 3/4 cup apple – peeled, cored and chopped
1 Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch square baking dish.
2 In a large bowl, mix together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center and pour in the milk. Mix well and pour into prepared pan.
3 In a saucepan, combine brown sugar, water and butter. Bring to a boil and pour over batter in the pan. Sprinkle top with nuts and chopped apples.
4 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.