This Maple Walnut Pudding Cake is a delightful twist on a traditional dessert, combining the rich, comforting flavors of maple syrup and walnuts. It's perfect for cozy evenings or special gatherings, offering a warm, gooey center that feels like a hug from the inside out.
First, preheat your oven to 350°F (175°C). This gives the oven time to warm up while you prepare the batter. Grab a large bowl and whisk together the flour, sugar, salt, and walnuts. The walnuts should be evenly distributed to ensure every bite has that nutty goodness.
In another bowl, mix the milk, vanilla extract, and melted butter. Slowly incorporate the wet ingredients into the dry ones, stirring just until combined. Overmixing can make the cake tough, so stop as soon as you see the batter come together.
Once your batter is ready, spread it into a greased 9-inch baking dish. This dish size is key as it allows the cake to cook evenly. Now, move on to the syrup. In a saucepan, whisk together the maple syrup and cornstarch, then bring it to a boil over medium heat. Keep stirring to avoid lumps and ensure a smooth consistency.
Carefully pour the hot syrup over the batter in your baking dish. Then, gently pour the boiling water over everything. It might seem unusual not to stir, but trust me, this method allows the syrup to seep through the batter, creating that signature pudding layer.
Bake for 40-45 minutes. You'll know it's done when the top is beautifully golden brown. Let the cake cool for at least 15 minutes before serving. This brief wait helps the pudding layer set, making it easier to serve without falling apart.
This cake is delightful on its own, but for a special treat, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess contrasts beautifully with the warm cake and gooey pudding.
The foundation of our cake is all-purpose flour, providing structure and fluffiness. Granulated sugar sweetens the cake, while a pinch of salt helps to enhance the flavors. The chopped walnuts add a delightful crunch and depth, perfectly complementing the maple flavor. For our liquid components, whole milk keeps the cake moist, and vanilla extract adds a subtle aromatic sweetness. Unsalted butter, melted, integrates richness and helps with the cake's texture. Pure maple syrup is the star of this dessert, creating a luscious, caramel-like pudding base. Cornstarch thickens the syrup as it bakes. Finally, boiling water ensures the syrup seeps through the cake, forming that irresistible gooey layer.
Share