Cinnamon Pudding Cake

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Topping:3/4 cup sugar substitute (recommended: Splenda)1/4 cup sugar-free maple syrup3/4 cup water2 tablespoons light butter Cake:2 tablespoons light butter, melted1 cup 1 percent milk 2 cups all-purpose flourScant 1/2 cup sugar substitute (recommended: Splenda)2 teaspoons baking powder1 teaspoon ground cinnamon
Directions
  • 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.


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