Maple Pudding Cake

It’s always surprising to me when I “discover” a new recipe then I do a google search and see dozens of versions of something that I have never heard about (which apparently has been around forever).   Such is the case with this recipe I came across on The Kitchenista web site.  The Kitchenista folks come to the Union Square market and do wonderful cooking demonstrations, but because they are cooking over a single burner and trying to sell produce their recipes tend to being veggie based – or so I thought, the minute I saw this recipe for Maple Pudding Cake I knew I had to make it.  It was by far the hit of Thanksgiving.  Originally from Quebec Pudding Chomuer is truly ambrosia and has become a instant classic that I will make on a regular basis from here on in.

The recipe says it should be made in an 8″ square pan, I made it in a round pie pan.  The picture on Kitchenista shows a perfectly uniform cake mine cooked up with a more segmented aspect.  Don’t think it matters because the end result is a wonderful maple treat like I have never encountered before.  And it’s really easy to make. Try it, you’ll like it!

Maple Pudding Cake

Butter an 8″ square pan or round pie plate.  

Preheat the oven to 350 F.
In a saucepan add 1 1/4 cups of dark grade B Maple Syrup, 3/4 cups of heavy cream, 2 Teaspoons of Apple Cider vinegar and a generous pinch of salt. Bring to a boil then immediately take it off the heat.
In the bowl of standing mixer add 1/3 cup of sugar and 6 Tablespoons of unsalted butter – cream together using the paddle attachment until light and fluffy (minute or so).  Add 1 large egg and 1/2 teaspoon of vanilla mix until combined.
In a small bowl add 1 teaspoon of baking powder, 1 cup of cake flour and 1/4 teaspoon of salt.   Put a fine sieve over the bowl with the butter mixture and pour the dry ingredients in all at once and sift into the butter.
Gently fold together with a spatula until just incorporated.
Pour 1/3 cup of the maple syrup mixture into the bottom of the prepared baking dish. Use the spatula to divide the batter into the pan – if you use a square pan it would be 6 mounds (round it’ll be 7) pour the rest of the maple syrup mixture over the batter mounds and put into the preheated oven and bake for 25-30.  The syrup will overwhelm the cake mounds, not to worry.
When the cake is done with the top is firm and nicely browned.
Serve warm with unsweetened whipped cream (add a little creme fraiche for an extra jolt of sourness).

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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