Caramel Sticky Pudding Cake

Caramel Sticky Pudding Cake is a wildly good dessert, and you will no doubt make it all the time. It relies on pantry and refrigerator items, and can be embellished with whatever fruit you have in season!

Caramel Sticky Pudding Cake

Ingredients

Cake

• 1/2 cup unsalted butter, softened
• 1 cup granulated white sugar (I used Dixie Crystals sugar)
• 1 egg
• 1 teaspoon pure vanilla extract (I used Adams Extract)
• 1 cup milk
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/8 teaspoon salt

Brown Sugar Maple Sauce

• 1 cup boiling water
• 1/4 cup unsalted butter, softened
• 1/2 cup whipping cream
• 1 1/2 cups light brown sugar, firmly packed (I used Dixie Crystals sugar)
• 1/2 cup pure maple syrup
• 1/4 teaspoon pure vanilla extract

Directions

1. Heat the oven to 350F degrees. Line a baking sheet with parchment paper and set aside.
2. Generously spray a 4-quart baking dish (I used a Wilton Bake and Bring 13x9-inch baking pan) with non-stick cooking spray. (You could use 2 9-inch layer cake pans.) Place pan(s) on the lined baking sheet.
3. In a mixer bowl, cream the butter with the sugar until fluffy, 2-4 minutes and then add the egg and vanilla and blend well. Stir in the milk and then the flour, baking powder and salt. Spoon into the prepared pan.
4. For the Brown Sugar Sauce: In the same mixer bowl, (no need to clean it) whisk the boiling water, butter, cream, brown sugar, maple syrup and vanilla extract. Pour this gently over the batter in the pan.
5. Bake until the top is medium brown and you can see the sauce underneath bubbling through, about 45-50 minutes. (While cake is in oven, it will bubble and heave, which is why it is important to put it on a parchment-lined baking sheet.)
6. Remove from oven. Serve warm or at room temperature (the sauce firms up as it cools).

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