Maple Walnut Pudding Cake


Blue Ribbon Excellent Winner at the Vermont Maple Festival 2014

Talk about Maple flavor !! 






    1 1/2 c.  All Purpose Flour

    3/4 c. granulated Dubie Family Maple Sugar

    2 tsp. baking powder

    1/2 tsp. salt

    3/4 c. milk

    1/2 c. chopped walnuts

    1 1/2 c. maple syrup (Dubie Family Maple)

    3/4 c. water

    2 Tbsp butter


      Preheat the oven to 350F, or if you are using a glass pan 325F. Grease a 8" x 8" pan. 
      Whisk together the flour, sugar, baking powder, salt, milk, and chopped walnuts in a bowl. Pour the batter into the greased pan.
      Combine the maple syrup, water and butter in a saucepan Stir to blend only. Heat this mixture just until the butter melts.. Carefully pour syrup mixture it over the top of the cake batter in the pan, but DO NOT stir.
      Bake for 45 minutes or until crust is golden brown. (Using a cookie sheet or catch pan on the oven rack below the cake pan is a good idea as it can drip)
      Allow the cake to cool for about an hour. The sauce at the bottom will continue to thicken as it cools. This is what forms the pudding at the bottom.

      Scoop out and into a bowl is a favorite method for serving. Add whip cream or ice cream for a more delectable treat!

      Serves 8-9