[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Cinnamon Pudding Cake[/title][fusion_text]Week of March 2nd – 6th, 2015 Thanks to Kathy Kahlhammer!
Combine: 1 ¾ cups brown sugar, 1 cup and 6 T. cold water, 2 T. butter. Bring to boil and cover.
In another bowl: Sift together 2 cups flour, 2 t. baking powder, ½ t. salt, and 2 t. cinnamon.
In mixing bowl: Cream 2 T. butter and 1 cup sugar. Add 1 cup milk, mix until well blended. Add in the flout mixture until smooth. (It will be thick) Pour batter into a 9×9 greased and floured pan, set the pan on a cookie sheet. (with sides) Pour cooled mixture of the top if the cake batter. Sprinkle with a couple handfuls of chopped walnuts. Carefully put in oven and bake @ 350 degrees for 35-40 minutes. The liquid from the top goes to the bottom during baking, and thickens. That’s what makes the pudding part. Great with ice cream. Note: you could add raisins to the batter if you wanted to.
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