Pudding cakes, very popular in the 1940s, have stood the test of time. This lightly spiced pudding cake is filled with pears and pecans, and baked beneath a butterscotch "pudding" that magically migrates to the bottom of the cake during baking. The result? Moist, "scoopable" cake featuring a serving of its own buttery sauce with each delicious bite.
Preheat the oven to 375°F. Lightly butter a 9" square pan, or eight 8-ounce ramekins.
To make the cake: in a medium-sized bowl, mix together the flour, sugar, baking powder, cinnamon, salt, and cloves. Add the milk, and beat until smooth. Stir in the pears and pecans.
To make the pudding: Mix the brown sugar, cornstarch, and salt together. Heat the butter and water together just until the butter melts; gradually stir this into the brown sugar mixture.
Pour the batter into the prepared pan 9" pan, and carefully pour the pudding mixture on top. If using ramekins, place them on a parchment-lined baking sheet. Scoop 1/4 cup of batter into each, then divide the pudding mixture among them.
Bake for 40 to 45 minutes for a 9" pan, or 30 to 33 minutes for ramekins, until the tops are firm. Remove from the oven and cool for 5 to 10 minutes before serving warm.
Store any leftovers in the refrigerator for a day or two; freeze for longer storage.
