Cinnamon Pudding Cake

Preheat your oven to 170°C (fan-forced) (190°C conventional) (340°F).

In a small bowl or jug, whisk together the buttermilk, orange blossom water, and 1 teaspoon of baking powder and set aside for 5 minutes — it will puff slightly and become fragrant.

In a large bowl, combine the flour, sugar, salt, remaining 2 teaspoons of baking powder, and vanilla sugar. Add the softened cubed butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse, uneven crumbs. 

Add the beaten eggs to the buttermilk mixture and whisk to combine, then pour the wet ingredients into the dry and fold gently until just combined — do not over-mix. The dough will be slightly sticky and shaggy and that is exactly right.

Grease your 30cm rectangular baking dish well. Before transferring any batter to the dish, scoop out ¾ of a cup and set it aside — this goes into your cinnamon topping. Spoon the remaining batter into the prepared dish and press it into an even layer using the back of a wet spoon.

In a bowl, whisk together the melted ghee, brown sugar, and ground cinnamon until combined. Add the reserved ¾ cup of batter and whisk it through — the mixture will thicken slightly. 

Pour the cinnamon topping over the batter in the dish. Using the back of a spoon, gently press it down and work it to the edges so it covers the surface evenly — do this slowly and gently, you are pressing it through not stirring it in.

Bake for 35–40 minutes until the top is deep golden and the centre is set — a skewer inserted into the middle should come out clean. Begin checking at 35 minutes. Remove from the oven and allow to rest in the dish for 5-10 minutes before dusting with icing sugar and serving warm with ice cream, or at room temperature with your coffee.

A Few Things You'll Want to Know

Should I use ghee or butter for the topping?
You can use either, but I have tried both and I am not going back to butter. Samneh — clarified butter known as ghee— gives the cinnamon topping a depth of flavour that regular butter just cannot match. It is nuttier, richer, and it caramelises differently in the oven. If you do not have ghee at home, butter will still work and your cake will be delicious. But if you can get your hands on ghee, use it.

Is this a cake or a pudding?
It is both, and that is the whole point. You are not looking for a fluffy, sliceable sponge here. The texture sits beautifully in between — soft and buttery with a gooey caramelised top that is meant to be scooped rather than cut into neat slices. That is what makes it so special.

Can I serve it warm or cold?
Honestly, both. I have it warm straight from the oven with a scoop of ice cream and I have it cold the next morning with my coffee, and I love it equally either way. It keeps well at room temperature for up to 3 days covered.

What if I do not have buttermilk?
No problem. Add 1 tablespoon of white vinegar or lemon juice to 2 cups of full-fat milk, stir, and leave it for 5 minutes. It will curdle slightly and that is exactly what you want — it works the same way as buttermilk in this recipe.

Can I replace the vanilla sugar with vanilla essence?
Yes. Use half a teaspoon of vanilla essence added directly to the buttermilk mixture in place of the vanilla sugar. The flavour will be very similar.