Maple-Caramel Pudding Cake

Maple-Caramel Pudding Cake

Sugar In The Raw Organic White | Prep Time: 15 minutes | Cook Time: 1 hour | Makes 9 servings


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.

Nutrition Information

Per Serving: 490 calories, 23g fat (14g saturated fat, 0g trans fat), 69g carbohydrates, 4g protein, 0g dietary fiber, 80mg sodium, 49g sugars

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