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Caramel Pudding Cake

Caramel Pudding Cake Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 302
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole milk
  • 3 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 cup packed light brown sugar
  • 1 1/4 cups boiling water
  • 1 tbsp cold unsalted butter

Method
 

  1. Preheat the oven to 350°F (175°C). Whisk flour, granulated sugar, baking powder, and salt in a bowl. Add milk, melted butter, and vanilla, stir until just combined, and spread batter in an ungreased 8x8-inch baking dish.
  2. Sprinkle the brown sugar evenly over the batter and dot with the cold butter pieces. Pour the boiling water very slowly over the back of a spoon onto the sugar layer without stirring.
  3. Bake until the top is golden and set and the sauce is bubbling thickly around the edges, about 40 to 45 minutes.
  4. Let the cake rest 5 minutes, then spoon warm cake and caramel sauce into bowls.

Notes

A 5-minute rest after baking helps the sauce thicken from watery to syrupy, so do not skip it. The cake layer may crack as it cools, but that is just more nooks for the caramel to seep into.