Maple Pudding Cake Recipes

MAPLE SYRUP PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
• In a medium bowl, beat together sugar, butter, egg, and vanilla extract using an electric mixer until soft and creamy, at least 10 minutes.
• Combine the flour, baking powder, and salt; stir into the butter mixture a little at a time, alternating with the maple syrup and milk. Just mix enough to moisten. Pour into the prepared pan.
• Bake in a preheated oven for 45 minutes. The maple syrup will sink to the bottom, and the top should be lightly browned. Serve warm.

MAPLE SYRUP PUDDING CAKE

Steps:

• Bring 1 maple syrup almost to a boil.
• Cream together butter, sugar and egg.
• Combine and add milk, flour,baking powder and salt.
• Grease and flour one 8 inches cake pan.
• Add maple syrup; drop in chopped pecans.
• Cover with cake batter and bake at 350 degrees for
• 20-30 minutes. Turn upside down and serve with ice-cream.

CRANBERRY-MAPLE PUDDING CAKE

Steps:

• Position rack in center of oven and preheat to 400°F. Combine first 4 ingredients and pinch of salt in medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.
• Whisk flour, cornmeal, baking powder, and 1/2 teaspoon salt in medium bowl. Whisk egg and sugar in another medium bowl. Whisk milk, melted butter, and vanilla into egg mixture. Add flour mixture to egg mixture; whisk to blend. Pour warm cranberry mixture into 11x7x2-inch or 8x8x2-inch glass or ceramic baking dish. Pour batter over.
• Bake cake until golden and cranberry mixture bubbles at edges, about 28 minutes. Cool 15 minutes. Serve cake warm topped with crème fraîche, whipped cream, or vanilla ice cream.

PUDDING CHOMEUR - MAPLE PUDDING CAKE RECIPE - (4.2/5)

Steps:

• Stir together 1-1/4 cups pure maple syrup (amber or Grade B), heavy cream, 2 teaspoons cider vinegar, and a pinch of salt in a small saucepan and bring to a boil, then remove from heat. Beat together 6 tablespoons unsalted butter (softened) and 1/3 cup sugar in a bowl with an electric mixer until light and fluffy, about 1 minute. Add 1 large egg and 1/2 teaspoon vanilla, then beat until just combined (batter will be very thick). Sift 1 cup cake flour (not self-rising), 1 teaspoon baking powder, and 1/4 teaspoon salt together into egg mixture and stir with a rubber spatula until just combined. Pour l/3 cup syrup mixture into baking dish. Divide batter in bowl into 6 mounds with rubber spatula and spoon each mound onto syrup mixture in baking dish, spacing mounds evenly. Pour remaining syrup mixture over and around mounds. Bake until topping is golden and firm to the touch, 25 to 30 minutes. Serve warm, with creme fraiche, sour cream, or whipped cream.

MAPLE-APPLE PUDDING CAKE

Steps:

• Heat oven to 350. Spray 8" square baking dish with cooking spray.
• Whisk flour, baking powder, salt and cinnamon in a large bowl.
• Whisk egg and brown sugar in medium bowl until smooth. whisk in milk, butter and vanilla.
• Stir into flour mixture just until dry ingredients are moistened.
• Fold in apple and cranberries.
• Pour into baking dish.
• Bring syrup and apple juice to a boil in a saucepan. Gently pour over batter; sprinkle with nuts.
• Bake 35 to 45 minutes or until op of pudding springs back when lightly touched and sauce forms on bottom (do not over-bake). Cool 20 minutes on wire rack, serve warm with a dollop of whipped cream if desired.

MAPLE SYRUP PUDDING

Steps:

• In a microwave-safe bowl, whisk the milk, pudding mix and syrup until combined. Cover and microwave on high for 5-6 minutes or until mixture comes to a full boil, stirring every 2 minutes. Pour into dessert dishes; cool slightly. Garnish with whipped topping if desired. Refrigerate leftovers.

MAPLE PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the flour, sugar, baking powder and 1 teaspoon salt. In a small bowl, whisk together the buttermilk, butter and egg. Stir the wet mixture into the dry; the batter will be thick.
• Heat a 9-inch cast-iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off the heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.
• Bake until the cake is set, 40 to 45 minutes. Serve with whipped cream or vanilla ice cream, if desired.

MAPLE PUDDING CAKE

Steps:

• Put oven rack in upper third of oven and preheat oven to 350°F.
• Stir together maple syrup, heavy cream, cider vinegar, and pinch of salt in a small saucepan and bring to a boil, then remove from heat.
• Beat together butter and sugar in a bowl with an electric mixer until light and fluffy, about 1 minute. Add egg and vanilla, then beat until just combined (batter will be very thick).
• Sift flour, baking powder, and salt together into egg mixture and stir with a rubber spatula until just combined.
• Pour 1/3 cup syrup mixture into baking dish. Divide batter in bowl into 6 mounds with rubber spatula and spoon each mound onto syrup mixture in baking dish, spacing mounds evenly. Pour remaining syrup mixture over and around mounds.
• Bake until topping is golden and firm to the touch, 25 to 30 minutes. Serve warm, with crème fraîche or sour cream if desired.