New England Spider Cake Recipe (Cast Iron Cornmeal Cake from the 1800s)
by Jewelie BakesThis 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)
Rated 5 stars by 1 users
Servings
10 slices
Cook Time
35 minutes
Calories
326
This New England spider cake is a cast iron cornmeal dessert from the 1800s, baked to golden perfection with a rich, old-fashioned flavor.
Author:Jewel Bradshaw
Ingredients
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¾ cup Cornmeal (fine or medium grind)
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1-¼ cups All-Purpose Flour
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¾ cup Brown Sugar (light or dark; white sugar is also fine)
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¾ tsp Baking Soda
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½ tsp Salt
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1 cup Buttermilk
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2 Eggs
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4 tbsp Butter
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1 cup Heavy Cream
Dry
Wet
Cream Layer
Directions
Preheat Oven 350 Degrees Fahrenheit.
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 remaining wet ingredients (except butter) 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 warm skillet. Bake for 10-12 minutes to allow structure to set.
Remove cake and gently pour cream over partially set cake.
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.
Recipe Note
Serve Warm With:
- More heavy cream
- Butter
- Maple Syrup
- Jam
Nutrition
Calories 326, Carbs 40 grams, Protein 6 grams, Fat 16 grams, Saturated Fat 9 grams, Trans Fat grams, Cholesterol 76 milligrams, Fiber 2 grams, Sugar 19 grams, Sodium 322 milligrams, 1 milligrams, 177 milligrams