Pumpkin Cinnamon Pudding Cake

Adapted from mixingbowl.com magazine

1 1/4 cup flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp nutmeg            
1/4 cup (1/2 stick) softened butter
1 3/4 cup brown sugar
 1/2 cup sour cream, 
1/2 cup canned pumpkin
1 tsp  vanilla
1 cup boiling water
2 tablespoons butter

1) Preheat the oven to 350 degrees. Grease a 8x8X2 inch pan. I used a glass pan

2) In a medium bowl Sift together your dry ingredients:
flour, baking powder, cinnamon,  ground ginger, salt and  nutmeg

3) In a separate bowl cream: softened butter and 3/4 cup brown sugar

4) Then add the following and mix another 2-3 minutes until light an fluffy:  sour cream,  pumpkin & vanilla

5) Add the dry to the wet ingredients and mix just until it comes together. Spread into pan and smooth with spatula.

6) Sprinkle with remaining 1 cup brown sugar and 1 tsp cinnamon.

7) Mix together 2 TBS butter and 1 cup boiling water until butter is melted and pour over batter and put into oven.

8) Bake 30-40 minutes until the top springs back when lightly touched. Serve with ice cream, whipped cream, sweetened cream cheese, or mascarpone cheese.


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