Cinnamon Pudding Cake

1 3/4 c brown sugar
1 1/2 c water
2 Tbsp butter

Bring to a boil, then set aside to cool slightly while mixing other ingredients.

2 c flour
2 tsp baking powder
1/2 tsp salt
2 1/2 tsp cinnamon

Sift together in medium bowl; set aside.

1 c sugar
2 Tbsp butter, softened

Cream sugar and butter in large bowl.

1 c milk
1/2 c nuts, chopped

Add dry ingredients and milk to creamed mixture in large bowl, alternating between wet and dry, starting and ending with dry mixture.  Blend thoroughly with each addition.  Add nuts.  Spread batter into greased 9x9 pan.  Slowly pour or spoon brown sugar mixture over batter, being careful not to disturb batter, if possible.  Bake in 350 oven for 35 to 40 minutes until top springs back.  Serve warm with whipped cream or vanilla ice cream.

(The liquid percolates down through the batter as the batter rises and cooks, creating a light springy cake on top of a thickened pudding sauce.  When serving, cut the cake into squares, then spoon pudding over the cake as you put it on a plate.)

For homemade whipped cream, use 1 c heavy whipping cream in a deep, narrow bowl, chilled.  Blend on medium speed for about 2 or 3 minutes.  Add 1 Tbsp sugar and 1 tsp vanilla.  Blend just until whipping cream begins to thicken to a chunky consistency.  As soon as you notice it change texture, stop beating and simply blend with a spoon and then serve.  Overbeating leads to very chunky and non-cohesive whipped cream that is on its way to actually turning into butter.