Best New England Spider Cake Recipes

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NEW ENGLAND SPIDER CAKE



New England Spider Cake image

This is a creamy, corny skillet preparation from New England, which has delighted roomfuls of people every time I've served it. So-called because of the veins created by the cream in its vortex, which separates the crumb during baking, this substantial one-skillet meal will get your kids to school happier than they've ever been, and you happy only if they've left some behind. As my recipe tester, Alice Thompson, responded: ''Spider cake rules! How has this escaped the culinary radar so far? Where has it been all my life?''

Provided by Jonathan Reynolds

Categories     project, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350 degrees. Combine milk and vinegar in a bowl and set aside to sour. 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 12-inch cast-iron skillet. Pour in the batter. Pour cream into the center, slide skillet into the oven and bake until golden brown on top, about 45 minutes. Slice into wedges and serve warm.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 279 milligrams, Sugar 23 grams, TransFat 0 grams

NEW ENGLAND SPIDER CAKE



New England Spider Cake image

Don't worry: this is a breakfast semi-corn bread sans spiders - spider is the colloquial name for the cast-iron skillet it's baked in. It's worth buying a 12-inch cast-iron skillet if you don't already own one to make this breakfast treat for your overnight guests, your sweetheart, or your kids. It's a creamy corny meal in itself, with some juice and coffee or tea.

Provided by Alan in SW Florida

Categories     Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

2 cups milk
4 teaspoons white vinegar
1 cup all-purpose flour
3/4 cup yellow cornmeal, preferably stone-ground
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 tablespoons butter
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine the milk and vinegar in a bowl and set aside to sour. In another bowl, combine the flour, cornmeal, sugar, baking soda, and salt. Whisk the eggs into the soured milk; stir into the dry ingredients and set batter aside.
  • Melt butter in a 12-inch cast-iron skillet and pour in the batter. Pour the cream into the center and slide the skillet into the oven. Bake until golden brown on top, about 45 minutes. Slice into wedges and serve warm. (It's perfect on its own, but be prepared that people are going to want to put something on the spider cake -- butter and honey, jam, or just butter.).
  • NOTE: You can use 2 cups of buttermilk instead of souring regular milk. And, if spider cake inspires you to buy a cast-iron skillet, you'll need to season it when it first comes out of the box (unless you buy a preseasoned one.).

Nutrition Facts : Calories 356.4, Fat 17.9, SaturatedFat 10.5, Cholesterol 103.4, Sodium 312.9, Carbohydrate 43.2, Fiber 1.3, Sugar 18.9, Protein 6.8

NEW ENGLAND SPIDER CAKE



New England Spider Cake image

Where have you been all my life, New England Spider Cake?! Source: Food52.com. Light and crispy on the edges, soft and pudding-like in the middle.

Provided by C G

Categories     Other Breads

Time 1h

Number Of Ingredients 11

2 c milk (use whole milk for best flavor)
1 Tbsp white vinegar
1 c unbleached white flour
3/4 c cornmeal
3/4 c sugar
1/2 tsp baking soda
1/2 tsp salt
2 eggs
2 Tbsp butter
1 c heavy cream (no substitutes!)
real maple syrup, for drizzling

Steps:

  • 1. Preheat the oven to 350º degrees. Combine the milk and vinegar in a bowl and set aside to sour-approximately 5-10 minutes.
  • 2. In a mixing bowl combine flour, cornmeal, sugar, baking soda, and salt.
  • 3. Once the milk has soured and has thickened slightly, whisk the eggs into the milk.
  • 4. Stir the dry ingredients into the batter *just* until blended. Tip: I use a large wire whisk to stir the ingredients together.
  • 5. Melt butter in a 10- or 12-inch cast-iron skillet. Pour in the batter. Pour the heavy cream into center but DO NOT stir, then slide the skillet into the oven and bake until golden brown on top, about 45 minutes.
  • 6. To serve: slice into wedges and serve warm with a light drizzle of real maple syrup if desired.

NEW ENGLAND SPIDER CAKE



NEW ENGLAND SPIDER CAKE image

Categories     Cake     Corn

Yield 8 people

Number Of Ingredients 11

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

Steps:

  • 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.

NEW ENGLAND SPIDER CAKE RECIPE - (4.2/5)



New England Spider Cake Recipe - (4.2/5) image

Provided by lindaauman

Number Of Ingredients 12

2 cups milk
4 teaspoons vinegar
Alternately, 2 cups buttermilk can be used instead of milk plus 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

Steps:

  • Place dry cast iron skillet in the oven. Preheat the oven to 350° Fahrenheit. While the oven is heating, combine the milk and vinegar in a bowl and set aside to curdle (wait 5 to 10 minutes - you'll see the milk get lumpy). If you are using buttermilk, you don't need to wait; you can add the buttermilk when mixing the batter. In another bowl, combine dry ingredients: flour, cornmeal, sugar, baking soda, and salt. Whisk eggs into the curdled milk (or buttermilk). Stir into dry ingredients and set batter aside. When the oven (and the cast iron skillet) reach 350 degrees F, melt the butter in the pan, spreading it around with a fork or spatula. Be sure to spread the butter along the sides as well as the bottom, as it melts. When the butter has melted, pour the batter into the pan. Don't wait for the pan to cool off. Pour the cream into the center, then immediately place the pan into the oven. Bake for 45 minutes, until the top is golden brown. The hot pan will properly cook the underside of the cake. The result will be a bottom layer that is fluffy and moist all the way to the bottom; but it's not soggy. And it doesn't stick! Slice into wedges and serve warm, with maple syrup if you'd like.

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