New England Spider Cake (small batch)

 

New England Spider Cake.  No, don't worry. There are no spiders in this recipe.  This is an old historical recipe which has always been traditionally baked in an iron skillet, also known as a spider skillet.  The original recipe goes back to the pioneer days when cornmeal was very much a part of the pioneer diet.

It is a prime example of pioneer know how in the art of making something completely delicious out of simple, easily accessed and natural ingredients.  How to make a whole lot out of not a lot.   Is genius.

 

I adapted the recipe from a full sized one which I found here.  The original recipe made six to eight servings.  I was happy with making a much smaller cake as I am only one person, and even if I give some to my next-door neighbor, between the two of us we can only consume so much.

What you have here is a beautiful breakfast cake, a cornmeal cake, with textures ranging from crisp on the bottom, fudgy in the center and topped with a rich earthy corn custard on top. Not too sweet, this is beautiful cut into wedges and served with fruit, or preserves. I dare say a splash of maple syrup or honey would also go down very well with it.

Prepare to fall in love.

 

WHAT YOU NEED TO MAKE NEW ENGLAND SPIDER CAKE (SMALL BATCH)

A few simple baking cupboard ingredients. Easy to stir together. The end result is magic.

• 1 cup (240ml) whole milk
• 2 tsp white vinegar
• 1/2 cup (63g) plain all-purpose flour
• 1/3 cup +2 tsp (64g) yellow cornmeal
• 1/3 cup+1 TBS (75g) granulated sugar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 large egg, beaten
• 1 TBS butter
• 1/2 cup (120ml) heavy/whipping cream

 

You could use buttermilk instead of the whole milk and the vinegar, but I love the richness which whole milk infuses into this bake. 

 

Yellow cornmeal is dried corn ground into a powder.  It is very similar to polenta in texture. In fact, if I was living in the U.K. or Europe I would use Polenta.  

Don't be tempted to use coarse cornmeal. You will not get the same results.

 

I used organic granulated sugar.  You can use any kind of granulated sugar which you wish to use.  Don't use brown sugar or icing sugar, however.  Just granulated sugar.

My eggs are large and free range/free run.

I use regular salted butter.  I don't keep any other kind in the house. If the idea of salt is a bother to you, then cut back on the additional salt in the recipe.

Here in Canada, I used heavy whipping cream. In the U.K. you can use heavy cream, or double cream as it is also called.  I have also seen this done with straight whole milk, but I like the special richness the use of cream gives.

 

TO MAKE NEW ENGLAND SPIDER CAKE (SMALL BATCH)

This might sound a bit odd, but trust me when I tell you it works beautifully.

Preheat the oven to 350*F/180*C/ gas mark 4.

Whisk the vinegar and whole milk together in a cup. Leave for 5 minutes to clabber.

Whisk the flour, cornmeal, sugar, baking soda and salt together in a bowl.

Whisk the egg and the milk mixture together. Add all at once to the dry ingredients and mix together just to combine. Leave to set for a few minutes.

Add the butter to an 8-inch oven-proof skillet. Pop into the oven to melt the butter.

 

Tilt the hot pan to distribute the butter evenly. Pour the batter into the pan.

Carefully and slowly pour the cream into the center of the batter. Do not stir.

Slide the pan into the preheated oven and bake for 35 to 40 minutes until done. You will know it is done when the edges of the cake start to pull away from the side of the pan. Do not over bake.

Serve warm, cut into wedges. This is wonderful served with fresh fruit, fruit preserves or a drizzle of honey or maple syrup.

 

This was a very similar concept to my Custard Filled Cornbread.  That was  recipe I got from Marion Cunningham's Supper book and is filled with lovely bits of kernel corn as well as the custard center.

This version is more cake like and has a dense, almost fudgy texture with a lush custard topping. It was absolutely delicious. I served it with some black currant preserves.  It was fabulous!  It is a cornbread that you will find yourself picking at for just-one-more-sliver!

  

Here are a few other kinds of cornbread you might also enjoy. I could not pick a favorite if I tried. I just love cornbread in any way, shape or form!

MAPLE & SPICE CORN BREAD - A delicious cornbread using equal amounts of flour and cornmeal, sweetened with maple syrup, flavored with cinnamon, and studded generously with sweet sticky raisins.  This is beautiful served warm for breakfast with lashings of butter and perhaps a drizzle of honey or more maple syrup.

HONEY CORNBREAD MUFFINS - This is a small batch recipe making six beautiful corn muffins. They are light and delicious with a beautiful crumb.  Buttery and lightly sweetened with a bit of sugar and some honey, and just a nice amount of crunch from the cornmeal. I think you could call these my favorite corn muffin!

Yield: 3 to 4 small servings

Author: Marie Rayner

New England Spider Cake

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

An old heritage dish recipe which remains just as delicious and relevant today as it did years ago. A moist and delicious cornbread with a custard filling. This is wonderful cut into wedges and served warm with fruit or jam.

Ingredients

• 1 cup (240ml) whole milk
• 2 tsp white vinegar
• 1/2 cup (63g) plain all-purpose flour
• 1/3 cup +2 tsp (64g) yellow cornmeal
• 1/3 cup+1 TBS (75g) granulated sugar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 large egg, beaten
• 1 TBS butter
• 1/2 cup (120ml) heavy/whipping cream

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4.
2. Whisk the vinegar and whole milk together in a cup. Leave for 5 minutes to clabber.
3. Whisk the flour, cornmeal, sugar, baking soda and salt together in a bowl.
4. Whisk the egg and the milk mixture together. Add all at once to the dry ingredients and mix together just to combine. Leave to set for a few minutes.
5. Add the butter to an 8-inch oven-proof skillet. Pop into the oven to melt the butter.
6. Tilt the hot pan to distribute the butter evenly. Pour the batter into the pan.
7. Carefully and slowly pour the cream into the center of the batter. Do not stir.
8. Slide the pan into the preheated oven and bake for 35 to 40 minutes until done. You will know it is done when the edges of the cake start to pull away from the side of the pan. Do not over bake.
9. Serve warm, cut into wedges. This is wonderful served with fresh fruit, fruit preserves or a drizzle of honey or maple syrup.

Did you make this recipe?

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