Yesterday I was looking for a dessert to sever with my roasted apple sauce (It is also in Wren Bay). I love those pudding cakes where you make the batter and then pour the boiling water over them. The cake floats to the top and makes a sauce below. Well I found a maple version and it sounded perfect. I posted a link to the recipe on my facebook wall but when I went to make it I could see they were making the recipe wayyyyy harder than it needs to be. Sighhhh, I hate it when they do that. So I promised everyone on FB I would rewrite a simpler, healthier version of the cake. I figured I might as well share it with all of you. By the way I served the cake with the apple sauce and a dollop of greek yogurt on top. It was heaven xoxo
Maple Pudding Cake
1 ½ cup whole wheat pastry flour or all-purpose white flour (lately I have been replacing 1/2 cup of flour w/ oat flour)
½ tsp baking soda
½ tsp salt
¼ cup butter, half a stick
½ cup rapadura (which is a less refined sugar w/ a strong molasses taste) or brown sugar
½ cup buttermilk*
1 ½ cups water
½ cup maple syrup
1 tsp vanilla
Pinch of salt
Pre-heat oven 350˚F
In a sauce pan heat water, syrup, vanilla and salt to a boil, then set pan aside.
While water/syrup is heating, cream butter and rapadura togther in a mixer. Add flour, baking soda and salt to butter and mix together. Lastley add buttermilk. You should have a thick batter. Butter an 9x12 baking dish (or cake pan). Spread batter on bottom of the pan. Pour hot water/syrup over the batter and set in oven for 30-40 minutes, until the cake when inserted with a skewer comes out clean.
Let cake sit 5 minutes before serving.
I was out of buttermilk and like to use a whole fat buttermilk. So I used heavy cream w/ a tsp. of cider vinegar. It worked great