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Cinnamon Pudding Cake




Source of Recipe


Marla


List of Ingredients




Cinnamon Pudding Cake - sugar free

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





Recipe



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