New England Spider Cake
Dive into a slice of nostalgia with New England Spider Cake, a charmingly rustic creation that beautifully balances the earthy sweetness of cornmeal with a surprising creamy center. Baked to perfection in a traditional cast-iron skillet, this heritage recipe gets its name from the spider-like legs formed by the cream as it seeps through the batter during baking. Featuring simple pantry staples like cornmeal, flour, and a touch of sugar, the real magic happens when heavy cream is poured directly into the center, creating a luscious, custard-like layer. With its golden edges, soft crumb, and rich, creamy middle, this easy-to-make, one-pan dessert is perfect for breakfast, brunch, or as a comforting treat served warm right out of the oven.
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Recipe Information
Ingredients
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 0.33 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 cups whole milk
- 1 tablespoon white vinegar
- 2 large eggs
- 2 tablespoons unsalted butter
- 0.75 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Place a 10-inch cast-iron skillet in the oven to heat while you prepare the batter.
In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, combine the whole milk and vinegar. Let it sit for 5 minutes to create a buttermilk substitute.
After 5 minutes, whisk the eggs into the milk mixture until fully incorporated.
Gradually stir the wet ingredients into the dry ingredients until the batter is smooth and free of lumps.
Carefully remove the hot skillet from the oven and add the butter, swirling it around until it melts and coats the bottom and sides of the pan.
Pour the batter into the prepared skillet, spreading it evenly.
Carefully pour the heavy cream directly into the center of the batter. Do not stir. The cream will form a rich, custard-like layer as the cake bakes.
Bake for 30–35 minutes, or until the edges are golden brown and a toothpick inserted near the edge of the cake (avoid the center layer of cream) comes out clean.
Allow the Spider Cake to cool for 10 minutes before slicing and serving. It is best enjoyed warm, as the creamy center adds a delightful texture contrast.
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 2035 mg | 88% | |
| Total Carbohydrate | 296.0 g | 108% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 91.2 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 675 mg | 52% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1235 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
