Cinnamon Pudding Cake
Recipe courtesy Juan Carlos Cruz
Show:  Calorie Commando
Episode:  Buttery Desserts and Sauces

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 6 servings



Topping:

3/4 cup sugar substitute (recommended: Splenda)

1/4 cup sugar-free maple syrup

3/4 cup water

2 tablespoons light butter

 

Cake:

2 tablespoons light butter, melted

1 cup 1 percent milk

2 cups all-purpose flour

Scant 1/2 cup sugar substitute (recommended: Splenda)

2 teaspoons baking powder

1 teaspoon ground cinnamon



Preheat oven to 350 degrees F.

 

Make topping: Combine all of the topping ingredients in a saucepan and bring to a boil. Remove from the heat and let cool.


Make cake: Stir the melted butter into the milk. In a mixing bowl, whisk together the flour, sugar substitute, baking powder, and cinnamon. Stir the wet ingredients into the dry ingredients with a wooden spoon; don't worry if the batter is a bit lumpy.

 

Divide the batter among 6 (1/2-cup) ramekins and spoon some of the topping over each cake. Bake for 45 minutes. Serve warm.


Nutrition Information
Nutritional Analysis per serving Calories 217
Fat 5 grams Saturated Fat 3 grams
Carbohydrates 38 grams Fiber 1 gram