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Author Notes: This is a two-bowl, all-of-the-ingredients-are-already-in-your-pantry sort of cake. It belongs on your post-holiday brunch table -- and not only because you can make it at 8 A.M. on December 26. Throw together the batter when you realize you spent so much time fussing over holiday meals that you forgot about feeding your guests the next day. It will slow your mind -- anxious from dolling up pretty candies -- and your body -- strung-out from digesting sugary treat after sugary treat -- but it's not so virtuous as to be annoying.
This recipe comes from Jonathan Reynolds at the New York Times (http://cooking.nytimes.com/recipes/8108-new-england-spider-cake). —Sarah Jampel
- 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 eggs
- 2 tablespoons butter
- 1 cup heavy cream
- Maple syrup, for serving
- Preheat the oven to 350° F. Combine the milk and vinegar in a bowl and set aside to sour (wait 5 to 10 minutes -- you'll see the milk get lumpy).
- In another bowl, combine flour, cornmeal, sugar, baking soda, and salt.
- Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
- Melt butter in a 10- or 12-inch cast-iron skillet. Pour in the batter. Pour cream into center, then slide the skillet into the oven and bake until golden brown on top, about 45 minutes.
- Slice into wedges and serve warm, with maple syrup if you'd like.
- This recipe is a Community Pick!