Maple Pudding Cake

Maple Pudding Cake
Maple Pudding Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • To serve: crème fraîche and more sea salt, to taste

  • 1/4

    teaspoon fine sea or table salt

  • 1

    teaspoon baking powder

  • 1

    cup (125 grams) all-purpose flour

  • 1/2

    teaspoon vanilla extract

  • 1

    large egg

  • 2

    tablespoons (25 grams) granulated sugar

  • 6

    tablespoons (3 ounces or 85 grams) unsalted butter, softened

  • A couple pinches of sea salt

  • 1 1/2

    teaspoons apple cider vinegar

  • 1/3

    cup (80 ml) heavy cream

  • 3/4

    cup (175 ml) pure maple syrup

Directions

Heat oven to 350°F (175°C). In a medium saucepan, combine syrup, cream, cider vinegar and a pinch or two of salt and bring to a boil. Reduce to a simmer and cook for 5 minutes, stirring occasionally. It may look a tad curdled at first from the vinegar, but it will all cook smoothly in the end. Set aside while you prepare the cake dough. In a large bowl, beat butter and sugar until fluffy. Add egg and vanilla and beat until combined, scraping down bowl. Sift flour, baking powder and salt directly into butter-egg mixture, then fold together with a spatula. Batter will be very thick. Divide 2/3 maple syrup sauce into 6 individual baking dishes, or ramekins, or pour it into 1 8-inch round skillet or cake pan. Divide cake dough into 6 mounds and drop one of each into each ramekin, or spread them out in larger dish. Pour remaining syrup sauce over and bake until the cakes are firm and golden, about 25 to 30 minutes. Serve warm, dolloped with crème fraîche or unsweetened whipped cream, plus extra sea salt, to taste. Reheat before serving any leftovers.

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