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Maple Buttermilk Pudding Cake
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Submitted by:
Jimmy |
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The combination of sweet maple syrup, buttermilk and vanilla all come together to form a great cake. |
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INGREDIENTS:
- 1 1/3 cup(s) , Amber Maple Syrup
- 1 stick(s) , Butter Plus 3 Tbls.
- 1 cup(s) , A.P.Flour
- 2 teaspoon(s) , Baking Powder
- 1/2 teaspoon(s) , Salt
- 1/8 teaspoon(s) , Mace
- 1 large , Egg
- 1 large , Egg Yolk
- 1/3 cup(s) , Buttermilk
- 2 teaspoon(s) , Vanilla Extract
- 2/3 cup(s) , Sugar
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| Instructions: |
Preheat oven to 350 degreesF. Lightly butter an 8-inch square glass or ceramic baking dish. In a medium saucepan, boil maple syrup over moderate heat until reduced to 1 cup, about 6 minutes. Remove from heat, whisk in 3 tablespoons of the butter, then pour into prepared baking dish.
In a small bowl, whisk flour with baking powder, salt and mace. In another small bowl, whisk whole egg and egg yolk with the buttermilk and vanilla. In a large bowl, beat the remaining stick of butter with sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in dry ingredients in 2 batches, alternating with the liquid ingredients; beat until batter is smooth.
Evenly dollop heaping tablespoons of the batter on top of the maple syrup. Bake the pudding 35 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with unsweetened whipped cream or creme fraiche. |
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