I oftentimes listen to food podcasts when I workout (although that seems like such a ridiculous contradiction!) This recipe was featured in a segment on the Milk Street Radio podcast and I couldn’t get it out of my head, so I made it! What’s so cool about these? The batter is poured first, then the liquid, yet magically they reverse positions while baking as the liquid is drawn to the bottom to form a rich sauce beneath a layer of tender cake. These are the ultimate comfort food on a chilly night! Serve these cakes warm with vanilla ice cream or whipped cream. It’s pear season, so I added sautéed Bartlett pears (cooked until soft, in a pan with water and cinnamon.)
INGREDIENTS
- 6 TABLESPOONS MAPLE SYRUP
- 1 TEASPOON CIDER VINEGAR
- 6 TABLESPOONS WHISKEY, DIVIDED
- 8 TABLESPOONS (1 STICK) SALTED BUTTER, DIVIDED
- KOSHER SALT
- 107 GRAMS (½ CUP) WHITE SUGAR
- ¼ CUP WHOLE MILK
- 1 LARGE EGG
- 1 TEASPOON VANILLA EXTRACT
- 90 GRAMS (¾ CUP) PECANS, TOASTED
- 65 GRAMS (½ CUP) ALL-PURPOSE FLOUR
- 1 TEASPOON BAKING POWDER
DIRECTIONS
- In a small saucepan over medium, combine ½ cup water, the maple syrup, vinegar, 4 tablespoons of whiskey, 2 tablespoons of butter, and ¼ teaspoon of salt. Bring to a boil, stirring occasionally. Reduce to low and simmer for 5 minutes. Remove from the heat and set aside.
- In another small saucepan over medium, melt the remaining 6 tablespoons butter. Cook, swirling the pan until the milk solids at the bottom are deep golden brown and the butter has the aroma of toasted nuts, about 5 minutes. Transfer to a medium bowl and cool to room temperature.
- Meanwhile, heat the oven to 325°F with a rack in the middle position. Mist four 6-ounce ramekins with cooking spray and place on a rimmed baking sheet. When the butter is cool, whisk in the sugar, milk, egg, vanilla, and remaining 2 tablespoons whiskey. Set aside.
- In a food processor, process the pecans until finely ground and beginning to clump, 30 to 40 seconds. Add the flour, baking powder, and ½ teaspoon salt, then pulse until combined, about 5 pulses. Add the butter mixture and pulse until a smooth, thick batter forms, about 5 pulses, scraping down the bowl once.
- Divide the batter among the prepared ramekins. Gently pour the maple mixture over the batter in each ramekin. Do not stir. Bake until the cakes are puffed and the centers jiggle only slightly, 25 to 30 minutes. Let cool on the baking sheet for 10 minutes before serving; the cakes will fall slightly as they cool.
Tip: Don’t stir the maple-whiskey syrup into the batter after dividing it among the batter-filled ramekins. With baking, the syrup will form a sauce at the bottom.
Recipe Credit: Milk Street Radio
Photo Credit: Rose Kesting
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