Maple cake pudding recipe
Some people like to wait to make maple cake pudding until Easter because that’s when fresh maple syrup is widely available for a slightly more affordable price. Still, this recipe is perfectly divine, which is why I highly recommend that you avoid the long agonizing wait and whip up a batch today to try it out for yourself!
Is it a pudding, or is it a cake?
The name is slightly confusing. Some like to call it pudding cake, while others like maple cake or homemade pudding, but they are virtually the same thing. This delicious dessert comes with a texture that’s just like any traditional cake, only a touch more moist than usual, and it’s sweetened with the potent maple syrup, which gives it a fantastic kick that you just can’t find in any other treat.
A delightful maple pudding recipe
If you’re searching for a super sweet dessert option that’s easy to make but comes with a look and a taste that will keep all of your guests begging for more, then this is probably it! It’s got the traditional maple syrup bite and all of the goodness that you’d expect from a decadent high-quality cake. So, if you’re aiming to impress or just to indulge in something a bit more exotic than usual, this is a great place to start.
Preparation: 15 minutes
Cooking: 55 minutes
- 1 large egg
- 1 ½ cups heavy whipping cream
- 1 cup flour
- 1 cup maple syrup
- ½ cup granulated sugar
- ½ cup buttermilk
- 4 tablespoons cannabutter
- 1 teaspoon baking powder
- Pinch of kosher salt
- Whipped cream topping (optional)
- Medium bowl
- Small bowl
- Cake pan
Preheat your oven to 350 F.
Inside a medium bowl, whisk together all of the dry ingredients until they are thoroughly combined.
Next, you’ll need to whip up the wet ingredients except for the maple syrup and cream, which should take up much less room, making a smaller bowl more appropriate for the task.
Once all of the ingredients have been combined separately. It’s time to move onto the stovetop portion of this maple cake, so get out a skillet, and warm it over medium heat.
Whisk the cream and the maple syrup together in the skillet until they are thoroughly combined and bring the liquid to a slow and steady simmer.
Remove the mixture from the heat and then use a soup spoon or ladle to scoop large amounts of the batter into the maple syrup mixture.
Pour the maple cake batter into a lightly greased 9-inch round cake pan, and then bake it in the oven for between 40-45 minutes, or until the edges reach a perfect golden brown.
This cake is always the most thoroughly enjoyed when it’s fresh from the oven, but this homemade pudding does need to cool completely before it’s served with a large dollop of whipped topping or vanilla ice cream.