Maple Bourbon Banana Pudding Cake

  • Recipe by: Laura Sorkin
  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Servings: 8-12 servings

A pudding cake is made by making a typical cake batter and then cooking it with a sweet liquid. The liquid, in this case maple and bourbon, not only moistens the cake but magically goes from sitting on top of the batter to being a creamy, caramel layer underneath. Is it a cake? Sorta – one that comes with its own built in gooey, rich, sauce. In any case, it has all of the elements of a heavenly dessert: maple syrup, bourbon, banana, and pecans. No need for labels, just roll with it.

Based on a recipe from Food and Wine, by Grace Parisi, Oct 2013

Runamok Maple - Recipe Maple Bourbon Banana Pudding Cake

Ingredients

  • 6 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1 ripe banana, mashed
  • 1 large egg
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1/2 cup Runamok Sugarmaker’s Cut pure maple syrup
  • 1/2 cup light brown sugar
  • ½ cup hot water
  • 2 tablespoons bourbon
  • 1/4 cup finely chopped pecans
  • Vanilla ice cream, for serving

Instructions

  1. Preheat the oven to 375°F. Butter a deep, 2-quart baking dish.
  2. To prepare the batter, melt the butter and pour into a medium sized bowl. Whisk in the sugar and banana, mashing until thoroughly combined. Add in the egg and milk.
  3. In a small bowl, sift the flour, baking powder, and salt; stir into the wet ingredients until combined (the batter will be pretty loose). Pour the batter into the prepared baking dish.
  4. In a small saucepan, heat the maple syrup, light brown sugar, and 1/2 cup of hot water until just bubbling. Turn off the heat and add the bourbon. Drizzle the syrup mixture over the batter; it will seep to the bottom. Do not stir. Scatter the pecans on top.
  5. Set the dish on a rimmed baking sheet and bake for 35 minutes, until the cake is golden. You may consider putting a sheet tray lined with aluminum underneath in case the syrup component overflows. Let cool for 5 minutes, then scoop into bowls and serve with ice cream.

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