This is a cake recipe, but not a dessert cake, a breakfast cake. It's a slightly sweet cornmeal cake with a web of custardy cream running through it. Yum!
The recipe is from The Essential New York Times Cookbook by Amanda Hesser.
New England Spider Cake
2 cups whole milk
4 teaspoons white vinegar
1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 tablespoons unsalted butter
1 cup heavy cream
Heat the oven to 350F. Combine the milk and vinegar and set aside to sour.
Combine the flour, cornmeal, sugar, baking soda, and salt in a medium bowl. Whisk the eggs into the soured milk. Stir into the dry ingredients.
Melt the butter in a 12-inch cast iron skillet. Pour in the batter. Pour the cream into the center, do not stir, slide the skillet into the oven, and bake until golden brown on top, about 45 minutes. Let cool for 5 to 10 minutes, then slice into wedges and serve warm.
**It's important not to bake this too long. The cake should still feel soft but bouncy in the center when you remove it from the oven.
No comments:
Post a Comment