Maple-Buttermilk Pudding Cake
(from kylerhea’s recipe box)
PermaLink at: http://www.foodandwine.com/recipes/maple-buttermilk-pudding-cake
Source: Food and wine
Categories: OCTOBER2013, buttermilk, cakes, dessert, maple syrup
Ingredients
- 1 1/3 cups dark amber maple syrup
- 1 stick plus 3 tablespoons (5 1/2 ounces) unsalted butter, at room temperature
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Pinch of mace
- 1 large egg
- 1 large egg yolk
- 1/3 cup buttermilk
- 2 teaspoons pure vanilla extract
- 2/3 cup sugar
Directions
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Preheat the oven to 350°. Lightly butter an 8-inch square glass or ceramic baking dish. Line the bottom of the dish with a piece of parchment paper and butter the paper. In a medium saucepan, boil the maple syrup over moderate heat until reduced to 1 cup, about 6 minutes. Remove the syrup from the heat, whisk in 3 tablespoons of the butter, then pour into the prepared baking dish.
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In a small bowl, whisk the flour with the baking powder, salt and mace. In another small bowl, whisk the whole egg and egg yolk with the buttermilk and vanilla. In a large bowl, beat the remaining stick of butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the dry ingredients in 2 batches, alternating with the liquid ingredients; beat until the batter is smooth.
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Evenly dollop heaping tablespoons of the batter on top of the maple syrup. Bake the pudding for 35 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let stand for 10 minutes before serving.
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MAKE AHEAD The pudding can be made earlier in the day and served at room temperature or reheated in a 350° oven for 10 minutes. SERVE WITH Unsweetened whipped heavy cream or crème fraîche.