This rustic and unique cake is perfect for any occasion.
New England Spider Cake is unlike any other cake I have ever tried. It’s a thick, sweet cornmeal-topped cake with cream that is baked in a hot skillet. It’s as good as a dessert after dinner. It’s great news, as it can be eaten anytime of the day. One bite will make you want to eat it again and again.
10m prep time
45m cook time
2 cups 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 tablespoons butter
1 cup heavy cream
Maple syrup, for serving
Preheat oven to 350°F.
Combine milk and vinegar in a bowl and set aside to let sour.
In a separate bowl, stir together the flour, cornmeal, sugar, baking soda, and salt.
Add eggs to milk and whisk to combine. Stir into dry ingredients and set aside.
Melt butter in a 12-inch cast iron skillet. Pour batter in, then pour the cream into the center. Gently slide skillet into oven and bake until golden brown, about 45 minutes.
Serve in wedges with maple syrup, if desired. Enjoy!