Maple Pudding Cake

Every once in awhile, I have a recipe that surprises me.  My culinary producer, Tim Macklin, asked me to come up with a recipe for a maple pudding cake.


We talked it over and I went home and gave it some thought.  Truthfully, I am not a huge maple syrup person.  I like just a little bit on pancakes, but I don't really use it in much else.  I decided to mimic my grandma's recipe for peach cobbler.  The cake is more like biscuits, and instead of fruit on the bottom, I would make a thick, rich, creamy maple layer. 

Let me tell you. My kitchen smelled incredible. One bite and I changed my whole tune on maple syrup.  It tastes so warm and cozy -- just like you'd want to light a fire and curl up with a blanket, a good book, and a cup of hot tea while you enjoy it.  

It's obviously great as a dessert, but I love the idea of making it for a holiday brunch as well. Baking it in a cast iron skillet keeps it hot for a longer period of time so you can go back for seconds and it's still warm. 


  • 1 cup flour

  • ½ cup sugar

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • ½ cup buttermilk

  • 4 tablespoons unsalted butter, melted

  • 1 egg

  • 1 cup maple syrup

  • 1 ½ cups heavy cream


Preheat oven to 350 F.

In a medium bowl, mix flour, sugar, baking powder and salt.  In a small bowl, whisk buttermilk, melted butter, and egg.  Stir the wet mixture into the dry.  Mixture will be thick.

 In a 9-inch iron skillet over medium heat, whisk maple syrup and heavy cream.  Bring to a low simmer and add a pinch of salt.  Turn off heat.  Use a tablespoon to drop cake batter onto the maple syrup mixture.  

Bake 40 minutes, until cake is set. Serve with whipped cream or vanilla ice cream, if desired.