Maple-Caramel Pudding Cake
|1 1/2 cups||organic maple syrup (amber or grade A)|
|1 1/4 cups||organic heavy cream, divided|
|1/2 cup||(1 stick) organic unsalted butter, melted|
|3/4 cup||Sugar In The Raw Organic White®|
|2||organic large eggs|
|1 tsp.||organic vanilla|
|1 2/3 cups||organic unbleached all-purpose flour|
|1 tsp.||organic baking powder|
Heat oven to 350°F. Stir together maple syrup and 1 cup cream in small saucepan and bring to a boil. Remove from heat; set aside.
Beat butter and Sugar In The Raw Organic White® in large bowl. Beat in remaining 1/4 cup cream, eggs and vanilla. Add flour and baking powder; beat on LOW just until mixed.
Pour 1/2 cup syrup mixture into 9x9-inch baking dish; spoon batter evenly into baking dish. Pour remaining syrup mixture over batter.
Bake uncovered 55 to 60 minutes until top is golden brown. Let stand 5 minutes before serving. Serve with organic vanilla ice cream, if desired.
Per Serving: 490 calories, 23g fat (14g saturated fat, 0g trans fat), 69g carbohydrates, 4g protein, 0g dietary fiber, 80mg sodium, 49g sugars