Maple Pudding Cake

Name: Maple Pudding Cake
Ingredients: 1 1/4 cups pure maple syrup (amber or Grade B); 3/4 cup heavy cream; 2 teaspoons cider vinegar; Pinch of salt; 3/4 stick (6 tablespoons) unsalted butter, softened; 1/3 cup sugar; 1 large egg; 1/2 teaspoon vanilla; 1 cup cake flour (not self-rising); 1 teaspoon baking powder; 1/4 teaspoon salt; an 8-inch square glass baking dish (2 inches deep)

12 ingredients

6 steps

Ingredients

1 1/4 cups pure maple syrup (amber or Grade B)
3/4 cup heavy cream
2 teaspoons cider vinegar
Pinch of salt
3/4 stick (6 tablespoons) unsalted butter, softened
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla
1 cup cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
an 8-inch square glass baking dish (2 inches deep)

Directions

1

Put oven rack in upper third of oven and preheat oven to 350°F.
2

Stir together maple syrup, heavy cream, cider vinegar, and pinch of salt in a small saucepan and bring to a boil, then remove from heat.
3

Beat together butter and sugar in a bowl with an electric mixer until light and fluffy, about 1 minute. Add egg and vanilla, then beat until just combined (batter will be very thick).
4

Sift flour, baking powder, and salt together into egg mixture and stir with a rubber spatula until just combined.
5

Pour 1/3 cup syrup mixture into baking dish. Divide batter in bowl into 6 mounds with rubber spatula and spoon each mound onto syrup mixture in baking dish, spacing mounds evenly. Pour remaining syrup mixture over and around mounds.
6

Bake until topping is golden and firm to the touch, 25 to 30 minutes. Serve warm, with creme fraiche or sour cream if desired.