Bake

New England Spider Cake

December 19, 2014
Photo by James Ransom
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...). —Sarah Jampel

  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 8
Ingredients
  • 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
  • 1 splash maple syrup, for serving
In This Recipe
Directions
  1. 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).
  2. In another bowl, combine flour, cornmeal, sugar, baking soda, and salt.
  3. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
  4. 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.
  5. Slice into wedges and serve warm, with maple syrup if you'd like.

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Review
Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.