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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 9 |
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In 'Cake Keeper Cakes' by Lauren Chattman Ingredients:
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 |
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 |
Directions:
1. Make the topping: preheat oven to 350°; spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray.
2. Combine the brown sugar, water, butter, and salt in a small pan; bring to a boil, whisking occasionally; set aside to cool.
3. Make the cake: in a bowl, combine the flour, baking powder, cinnamon, and salt.
4. In a large bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 2 minutes.
5. With the mixer on med-low speed, add 1/3 of the flour mixture to the bowl.
6. Add 1/2 of the milk and the vanilla; add another 1/3 of the flour mixture.
7. Add the remaining milk and then the remaining flour; scrape down the sides of the bowl and beat on medium speed for 30 seconds.
8. Scrape the batter into the prepared pan; smooth the top with a rubber spatula.
9. 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.
10. Let the cake cook in the pan for 15 minutes, invert it onto a large rimmed serving platter, and serve warm.
11. 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.
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