Cornmeal Cake with Cream aka New England Spider Cake

This comfort food is sort of a cross between a corn muffin and flan. You create a creamy layer by pouring a splash of heavy cream in the middle of the batter, right before it goes into the oven. The aroma of this cake, while is baking, is astonishing, considering you don’t add any spices or extracts. In the end, remember to have patience and wait for it to cool down, and firm up a bit before you dig in. And, the maple syrup is absolutely NOT optional. It can take a lot of syrup – it seeps through the cake, which soaks it up nicely.

Recipe here:

https://food52.com/recipes/32626-new-england-spider-cake