Categories: Cake, Dessert

Ingredients

• Caramel Topping:
• 1 cup packed light brown sugar, plus
• 2 tablespoons packed light brown sugar
• 3/4 cup water
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt
• Cake:
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 2 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, softened
• 1 cup sugar
• 1 cup whole milk
• 1 teaspoon pure vanilla extract

Directions

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. Combine the brown sugar, water, butter, and salt in a small pan; bring to a boil, whisking occasionally; set aside to cool.

3. Make the cake: in a bowl, combine the flour, baking powder, cinnamon, and salt.

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. With the mixer on med-low speed, add 1/3 of the flour mixture to the bowl.

6. Add 1/2 of the milk and the vanilla; add another 1/3 of the flour mixture.

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. Scrape the batter into the prepared pan; smooth the top with a rubber spatula.

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. Let the cake cook in the pan for 15 minutes, invert it onto a large rimmed serving platter, and serve warm.

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.

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