Zutaten für Maple Berry Pudding Cake
- Whole Wheat Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Light Brown Sugar
- 1% Low Fat Milk
- Dark Amber Maple Syrup
- 1 large egg
- Vanilla Extract
- Maple Flavoring
- Unsalted Butter
- Frozen Mixed Berries
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- 1 cup boiling water
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Zubereitung von Maple Berry Pudding Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch or 9x9 inch baking pan.
- **First Layer (Cake):**
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and ¾ cup packed light brown sugar.
- In a medium bowl, whisk together 1 cup milk, ½ cup maple syrup, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon maple flavoring, and ¼ cup melted unsalted butter.
- Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 ½ cups of your favorite berries (fresh or frozen).
- Pour batter into the prepared baking pan.
- **Second Layer (Pudding):**
- In a small bowl, combine ¼ cup packed light brown sugar, 2 tablespoons cornstarch, and ½ teaspoon ground cinnamon.
- Evenly sprinkle the brown sugar mixture over the cake batter.
- Carefully pour 1 cup of boiling water over the top of the cake and pudding mixture.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The cake will rise to the top, and a thin pudding layer will settle at the bottom.
- Let cool slightly before serving warm. Top with cool whip, whipped cream, or vanilla ice cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
167g
Fat
17g
Carbs
20g
