Cinnamon Pudding Cake

Directions

1. 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. 2
   Combine the brown sugar, water, butter, and salt in a small pan; bring to a boil, whisking occasionally; set aside to cool.
3. 3
   Make the cake: in a bowl, combine the flour, baking powder, cinnamon, and salt.
4. 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. 5
   With the mixer on med-low speed, add 1/3 of the flour mixture to the bowl.
6. 6
   Add 1/2 of the milk and the vanilla; add another 1/3 of the flour mixture.
7. 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. 8
   Scrape the batter into the prepared pan; smooth the top with a rubber spatula.
9. 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. 10
    Let the cake cook in the pan for 15 minutes, invert it onto a large rimmed serving platter, and serve warm.
11. 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.