Maple Pudding Cake
A warm, gooey maple pudding cake with a tender crumb topped with rich maple syrup, perfect for cozy gatherings and dessert lovers craving sweet, comforting flavors.
Ingredients
Instructions
- Mix together flour, sugar, salt, and baking powder.
- Add milk and vanilla to the dry ingredients and stir just enough to combine.
- Pour the batter into a greased 8-inch pan.
- Combine maple syrup, water, and butter in a saucepan and heat just until the butter melts.
- Pour the maple syrup mixture over the cake batter without stirring.
- Bake at 350°F for 45 minutes until golden brown.
- Serve warm with ice cream or whipped cream.
Tips & Substitutions
For a richer flavor, consider using dark maple syrup instead of regular. If you're out of butter, coconut oil works as a great substitute for a dairy-free option. Be careful not to overmix the batter when adding the wet ingredients; you want to keep it light and fluffy for the best texture. For added texture, you can fold in some chopped nuts or chocolate chips.
Serving Suggestions
Serve warm, drizzled with additional maple syrup or a dollop of whipped cream for a delightful treat. It pairs beautifully with a scoop of vanilla ice cream, making it a perfect dessert for gatherings. For a complete meal, consider serving it alongside a savory dish like Tasty Cheddar-Wurst And Beans, which balances the sweetness nicely.
Storage & Reheating
Store leftover maple pudding cake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 20-30 seconds, or warm the entire cake in a 350°F oven for 10-15 minutes until heated through. This dessert is best enjoyed fresh but can still be delightful after a day in the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Maple Pudding Cake contains roughly 495 calories, with 6g protein, 56g carbohydrates, and 28g fat. It is an excellent source of calcium (25% of the Daily Value) and iron (23% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 1257mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of syrup?
While maple syrup gives this pudding cake its distinct flavor, you can experiment with other syrups like agave or honey. However, this will alter the taste. If you prefer a less sweet version, use a light hand with the syrup or combine it with some fruit puree.
How can I make this recipe gluten-free?
To make this maple pudding cake gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder you use is also gluten-free, as some brands may contain gluten. The texture may vary slightly, but it should still be delicious.
Can I make this ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just remember to let it come to room temperature before pouring the maple syrup mixture on top and baking. This can save you time on busy days!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).