Maple-Brown Sugar Pudding Cake

First layer
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup packed light brown sugar
1/2 cup milk
1/4 cup grade B or dark amber maple syrup
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon maple flavor
4 tablespoons unsalted butter, melted

Second layer
1 cup brown sugar
3 tablespoons cornstarch
1 3/4 cups hot water

Heat the oven to 350°F.  Have on hand an 8- or 9-inch square pan.

To make the first layer: Whisk together the flour, baking powder, salt, and brown sugar in a large bowl.  Mix together the milk, syrup, egg, vanilla, maple flavor, and melted butter in a medium bowl.  Pour this mixture into the dry ingredients, stirring until evenly moistened.  Spread the batter into the pan.

To make the second layer: Combine the brown sugar and cornstarch in a bowl until thoroughly mixed.  Sprinkle this mixture evenly over the top of the batter.  Place the pan on the middle rack of the oven and pour the hot water over the batter.

Bake for 45 minutes.  During baking, the cake layer will rise to the top and the pudding layer will settle to the bottom.  Remove from the oven and serve warm from the pan, with whipped cream or vanilla ice cream.


From King Arthur Flour Whole Grain Baking