New England Spider Cake

Use a 10-inch cast iron skillet and two large bowls to mix wet and dry ingredients.
Photo by Linda A.
Adapted from modemac.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from modemac.com

Ingredients

  • 2

    cups milk

  • 4

    teaspoons vinegar

  • Alternately, 2 cups buttermilk can be used instead of milk plus vinegar.

  • 1

    cup all-purpose flour

  • 3/4

    cup yellow cornmeal

  • 3/4

    cup sugar

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 2

    eggs

  • 2

    tablespoons butter

  • 1

    cup heavy cream

  • Maple syrup, for serving

Directions

Place dry cast iron skillet in the oven. Preheat the oven to 350° Fahrenheit. While the oven is heating, combine the milk and vinegar in a bowl and set aside to curdle (wait 5 to 10 minutes – you'll see the milk get lumpy). If you are using buttermilk, you don't need to wait; you can add the buttermilk when mixing the batter. In another bowl, combine dry ingredients: flour, cornmeal, sugar, baking soda, and salt. Whisk eggs into the curdled milk (or buttermilk). Stir into dry ingredients and set batter aside. When the oven (and the cast iron skillet) reach 350 degrees F, melt the butter in the pan, spreading it around with a fork or spatula. Be sure to spread the butter along the sides as well as the bottom, as it melts. When the butter has melted, pour the batter into the pan. Don't wait for the pan to cool off. Pour the cream into the center, then immediately place the pan into the oven. Bake for 45 minutes, until the top is golden brown. The hot pan will properly cook the underside of the cake. The result will be a bottom layer that is fluffy and moist all the way to the bottom; but it's not soggy. And it doesn't stick! Slice into wedges and serve warm, with maple syrup if you'd like.

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