Cinnamon Pudding (old-fashioned, just the recipe)

If you’ve been looking for your Grandma’s Cinnamon Pudding recipe, without having to scroll down forever just look at it, you’ve arrived!

Cinnamon Pudding is a dense, moist coffee-cake-like dessert. It includes sour cream, and is traditionally topped with pecans and brown sugar. 

Without further ado, here’s the Cinnamon Pudding recipe (a more compact, printable version appears below):

Cinnamon Pudding Recipe: Ingredients

• 1c. flour
• 1t. cinnamon
• 1t. baking soda
• 1 egg
• 1/2c.  sugar
• 1/2c. brown sugar 
• 1 c. sour cream

Topping:

• 1/4c. brown sugar
• 1/2c. pecans

How to Make Cinnamon Pudding

1. Preheat oven to 350 degrees. 
2. Butter an 8” square baking pan. 
3. Sift together dry ingredients (first three), and set aside. 
4. Beat egg vigorously in mixer bowl. 
5. Blend into egg both sugars and sour cream. 
6. Mix in dry ingredients. 
7. Scoop pudding into prepared pan. 
8. Sprinkle with topping ingredients. 
9. Bake 20 minutes. 
10. Reduce oven to 300 degrees for 40 minutes longer. 

Cinnamon Pudding Printable Recipe

Cinnamon Pudding Tips for Success

• For a more tender dessert, stir dry ingredients in by hand just enough to wet them. 
• If mixing recipe by hand, use a whisk for the liquid stage, and a silicone spatula for the rest. 
• A good quality pan will bake this pudding with even results. I like this American made, heirloom quality pan. It even comes with a matching lid (view here). 
• Top with a dollop of whipped cream, with a light dusting of cinnamon. 

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