New England Spider Cake Recipe (Cast Iron Cornmeal Cake from the 1800s)
This New England spider cake is a cast iron cornmeal dessert from the 1800s, baked to golden Perfection with a rich, old-fashioned flavor.
New England Spider Cake Recipe (Cast Iron Cornmeal Cake from the 1800s)
Jewel Bradshaw
10 slices
35 minutes
326
English
This New England Spider Cake is a cast iron cornmeal dessert from the 1800s, baked to golden perfection with a rich, old-fashioned flavor.
Ingredients
Dry
- ¾ cup Cornmeal (fine or medium grind)
- 1-¼ cups All-Purpose Flour
- ¾ cup Brown Sugar (light or dark; white sugar is also fine)
- ¾ tsp Baking Soda
- ½ tsp Salt
- ½ tsp Ground Cinnamon (optional)
Wet
- 1 cup Buttermilk
- 2 Eggs
- 3 tbsp Salted Butter
Cream Layer
- 1 cup Heavy Cream
Directions
Preheat Oven 350 Degrees Fahrenheit and place 10 inch cast iron skillet inside.
Combine cornmeal and buttermilk* in a large bowl. Allow to sit 10-15 minutes to soften texture and remove grittiness.
In a separate bowl, combine remaining dry ingredients, breaking up any chunks of brown sugar.
Whisk eggs into cornmeal soak.
Gently whisk dry ingredients into cornmeal mixture until just combine. Allow batter to rest for 5 minutes.
Meanwhile, place butter in 10-inch cast iron skillet and melt in oven for 1-2 minutes, taking care not to burn it.
Pour batter into hot skillet. Bake for 10-12 minutes to allow structure to set.
Remove cake and gently pour cream over partially set cake (if using.)
Return cake to oven and bake an additional 20-25 minutes until center reaches an internal temperature of ~200 Degrees Fahrenheit.
Allow to cool 5 minutes before slicing.