Maple Pudding Cake
Erik's Sugarbush • June 3, 2019
Makes an 8x8x2 cake
- 1 1/2 cups flour
- 3/4 cup sugar (or granulated maple sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1 1/2 cup Vermont Maple Syrup
- 3/4 cup water
- 2 tablespoons butter
Preheat oven to 350°F.
Mix flour, sugar, baking powder, salt, and milk. Stir until smooth. Add nuts and pour into a greased 8x8x2 pan. Combine water, Maple Syrup, and butter in a sauce pan. Heat until butter melts, mixture does not need to boil. Pour warm sauce over cake batter. It will sink to the bottom of pan. DO NOT STIR. Bake in a 350 Degree F oven for 45 minutes. Cake should be dark gold in color (like crust of bread). Serve warm with whipped cream, or ice cream, or both!
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
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