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“In 'Cake Keeper Cakes' by Lauren Chattman”
1hr 45mins

Ingredients Nutrition


  1. Make the topping: preheat oven to 350°; spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray.
  2. Combine the brown sugar, water, butter, and salt in a small pan; bring to a boil, whisking occasionally; set aside to cool.
  3. Make the cake: in a bowl, combine the flour, baking powder, cinnamon, and salt.
  4. In a large bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 2 minutes.
  5. With the mixer on med-low speed, add 1/3 of the flour mixture to the bowl.
  6. Add 1/2 of the milk and the vanilla; add another 1/3 of the flour mixture.
  7. Add the remaining milk and then the remaining flour; scrape down the sides of the bowl and beat on medium speed for 30 seconds.
  8. Scrape the batter into the prepared pan; smooth the top with a rubber spatula.
  9. Pour the topping over the batter (the pan will be very full); carefully transfer the pan to the oven and bake until set, about 45-50 minutes.
  10. Let the cake cook in the pan for 15 minutes, invert it onto a large rimmed serving platter, and serve warm.
  11. Let leftover squares cool completely and store in a cake keeper or airtight container at room temperature for up to 1 day; in the refrigerator for 3 days.

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