Raspberry-Maple pudding cake


This wonderful recipe is from one of my findings in my trip to the US, a copy of Epicurious magazine with “America’s best recipes”. It is supposed to be a Yankee classic, but I decided to give it a southern touch using the grits I bought at Nora Mill Granary, a beautiful mill established in 1876, sitting alongside the Chattahoochee River in the foothills of the North Georgia Mountains (thanks Tonya and Joe!).2014-05-31 16.10.19

The original recipe is for a cranberry-maple pudding cake, but I made it a raspberry-maple pudding cake and it was delicious.


  • 2 cups fresh or frozen raspberries
  • 1 cup pure maple syrup
  • 2/3 cup heavy whipping cream
  • ¾ tsp finely grated orange peel
  • Pinch, plus ½ tsp salt
  • 2/3 cup all-purpose flour
  • 1/3 cup stone-ground grits
  • 1 ½ tsp baking powder
  • 1 large egg
  • 3 Tbsp. sugar
  • ½ cup whole milk
  • ½ cup (I stick) unsalted butter, melted
  • 1 tsp vanilla extract


Preheat oven to 400 ºF (200 ºC)

Combine first 4 ingredients and pinch of salt in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.

Whisk flour, grits, baking powder and ½ tsp salt in a medium bowl.

Whisk egg and sugar in another bowl.

Whisk milk, melted butter and vanilla into egg mixture.

IMGP4583Add flour mixture to egg mixture, whisk.

Pour warm raspberry mixture into an 11” x 7” or 8” x 8” glass or ceramic baking dish. Pour batter over.

At this point you will be like “it is impossible that this could turn into a cake!” But it will, trust me.

Bake cake until golden and raspberry mixture bubbles at edges, about 28 minutes.

Cool 15 minutes.

Serve cake warm, topped with crème fraiche, whipped cream, or vanilla ice cream.

Obviously, you can change this recipe to its original self and use yellow corn meal instead of grits and cranberries instead of raspberries, but you will be missing a real treat 😉


Recipe from Bon appétit, January 2008 – Epicurious Spring/ summer 2014

25 Replies to “Raspberry-Maple pudding cake”

  1. grits! that really caught my attention, and after reading the entire recipe, i’m wistful for a bag of grits here in ecuador! am sending this link to some of my southern friends, who will surely appreciate it.

    yum yum! z

    1. Haha!Yeah, they are delicious. But remember, you can also make this recipe with yellow corn meal and that, I’m sure, is quite available for you 😉
      Thanks a lot for your comment amiga

    1. ¡Muchas gracias Tanya! No, tengo entendido que son cosas distintas. Pero la diferencia está sobre todo en la textura. Antiguamente la polenta se hacía con trigo, pero tras el descubrimiento de América se empezó a hacer más con maíz, pero muy molido (corn meal), mientras que los grits se hacen con maíz molido muy grueso (¡gracias wikipedia! 😉 )
      Gracias por tu comentario 🙂

  2. What a fantastic adaptation of a great recipe. I love how this has raspberries and orange and the grits must give the cake a lovely texture. It looks very pretty with the colour from the raspberries and quite festive too xx

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