One of the things that my mother encourages me to do is to make recipes from her extensive collection of cookbooks that now take up an entire bookshelf in our living room. We have cookbooks ranging from everyday vegan meals to whole grain baking to Jewish food for the holidays. Needless to say, we don’t lack for recipes in my house. When I was looking for a delicious cake to whip up for my dad’s birthday in April, I knew exactly where to look.
As you can imagine, between school, gymnastics, and viola, I don’t have too much spare time. So, when I bake, I like things to be fast and delicious, which is why I have a slight obsession with making cookies. This cake comes together so quickly, and it will absolutely blow your mind. When I first saw the recipe, I thought it was going to be something along the lines of a gooey butter cake- dense, and almost like eating batter. Boy, was I wrong. The brown sugar liquid that you pour on top of the cake batter seeps through the cake, creating a gorgeous, golden brown caramel at the bottom of the pan, while it still makes the cake irresistibly moist. If you really want to make this dessert even better, add a scoop of home made vanilla bean ice cream. Food-gasm. 🙂
Maple Brown Sugar Pudding Cake- From King Arthur Whole Grain Baking
Makes 1 9×9 cake
Ingredients: For the First Layer
- 6 ounces whole wheat flour
- 2 teaspoons baking powder
- 3 3/4 ounces packed light or dark brown sugar
- 4 ounces milk
- 2 3/4 ounces grade B maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 2 ounces (1/2 stick, 4 tablespoons) unsalted butter, melted
- 4 ounces chopped walnuts (optional)
For the Second Layer
- 7 1/2 ounces brown sugar
- 3/4 ounce cornstarch
- 14 ounces hot water
- Preheat the oven to 350 and get an 8 or 9 inch square baking pan (don’t line/spray).
- For the First layer: Whisk together the flour, baking powder and brown sugar in a large bowl. Mix together the milk, syrup egg, vanilla, and melted butter in a medium bowl. Pour this mixture into the dry ingrediets, stirring evenly until moistened. Stir in the walnuts and spread the batter into the pan.
- For the Second layer: Combine the brown sugar and cornstarch in a bowl until thoroughly mixed. Sprinkle this mixture evenly over the top of the batter. Place the pan on the middle rack of the oven and pour the hot waster over the batter.
- Bake for 45 minutes, during which the cake layer will rise to the top and the pudding layer will settle to the bottom. Remove from the oven and serve warm with whipped cream or vanilla ice cream (HIGHLY recommended 😉 )
A healthy, delicious, easy cake. What’s not to love?