I received an email from Food52 the other day. Have you heard of it? Wonderful recipes, GORGEOUS photos (the one above is mine, sigh…) and once I saw this recipe for New England Spider cake I was intrigued. Interesting name. Cornmeal?! Doesn’t sound too sweet… and by pouring heavy cream on top of the batter you create the most wonderful custard-like layer to the cake. To. Die. For. (Well, not literally).
You start by combining milk and vinegar in a bowl and set it aside for 5-10 minutes until it gets lumpy. Then you mix the dry ingredients: cornmeal, sugar, flour, salt, baking soda… Heat butter in a cast iron skillet – I swirled and got butter on the sides of the pan as well (cast iron skillet is key!), then pour the milk mixture into the dry ingredients and combine and pour into the skillet!
Mine wasn’t quite as “spidery” as some I’ve seen. This cake cut like a dream. All it took was a tiny drizzle of real maple syrup. WOW!!! But it’s best eaten warm! So that first night is the best. Invite some friends over and make this quick and easy cake!
Here’s the recipe! Thank you Food 52.com and Jonathan Reynolds at the New York Times (Jonathan’s link below) (the link to the recipe on Food 52 where you can easily print) – if you just need to look at your screen, well, here you go…
NEW ENGLAND SPIDER CAKE
I N G R E D I E N T S
2 cups milk
4 teaspoons white vinegar
1 cup all purpose flour
3/4 cups yellow cornmeal
3/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
1 cup heavy cream
Maple syrup, for serving…
I N S T R U C T I O N S
Preheat oven to 350F. Combine milk and vinegar in a bowl and set aside to sour (wait 5 to 10 minutes, you’ll see the milk get lumpy).
In another bowl, combine flour, cornmeal, sugar, baking soda and salt.
Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
Melt butter in a 10 or 12 inch cast iron skillet. Pour in the batter. Pour cream into center, then slide the skillet into the oven and bake until golden brown on top, about 45 minutes.
Slice into wedges and serve warm, with maple syrup if you’d like.
Recipe comes from Jonathan Reynolds at the New York Times
Catch you back here tomorrow!