Pumpkin Pudding Cake

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup 100% pure pumpkin purée (not pumpkin pie filling)
• 1/2 cup whole milk
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon pure vanilla extract
• 3/4 cup dark brown sugar
• 1 cup hot water
• 1 tablespoon powdered sugar (sifted)

Instructions

1. 1

   Preheat your oven to 350℉ (or 180℃).

2. 2

   In a medium bowl whisk together the flour, granulated sugar, baking powder, salt, cinnamon and nutmeg.

3. 3

   Next add in the pumpkin, milk, butter (or coconut oil) and vanilla. Use a rubber spatula to mix the ingredients until incorporated.

4. 4

   Pour the cake batter into your un-greased baking dish and spread out into an even layer.

5. 5

   In a small bowl, whisk dark brown sugar with hot water. Then pour it over cake batter, DO NOT STIR.

6. 6

   Slide the baking dish onto the middle rack of your preheated oven and bake for 40 minutes. Rotate the baking dish halfway to ensure even baking.

7. 7

   Allow the cake to cool for 5 to 10 minutes before dusting with powdered sugar and serving.