Friday, April 22, 2016

Vintage Amish Cinnamon Pudding Cake

This recipes comes from my vast collection of Amish and Mennonite Cookbooks.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Dish sprayed with a Vegetable Cooking Spray. I brush mine well with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour I start with 1 C of each mixed well and refrigerated in a Jar. I always have it available for all of my baking needs. It's a fool proof cake release mix.

3 1/4 C Brown Sugar, divided
5 TBS Butter, room temperature, divided.
2 1/2 C Ice Water
1 TBS Vanilla
2 C Flour
1/2 tsp Salt
2 tsp Baking Powder
2 1/2 tsp Cinnamon
1 1/4 C Whole Milk
1/2 C Finely Chopped Pecans

In a Saucepan on Medium Heat:
2 1/4 C Brown Sugar
3 TBS Butter
Ice Water
Bring to a boil stirring constantly.
Remove from heat.
Vanilla, Set Aside to Cool Completely.

In a Large Mixing Bowl:
Baking Powder
Whisk well or Sift together.

In a Small Mixing Bowl:
2 TBS Butter
1 C Brown Sugar
Cream together by hand with a Wooden Spoon.
Add to the Flour Mixture.
Mix well by hand with a Wooden Spoon.

Stir to combine well, by hand with a Wooden Spoon.

Spoon the Batter into the Pan.
Smooth evenly with a Silicone Spatula.
Evenly Drizzle the Brown Sugar Mixture over the Batter.
Sprinkle evenly with the Pecans.

Bake for 35 - 40 minutes.

Serve warm with Whipped Cream.

Peace in the Kitchen!

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