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 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.