WHERE WAS THAT AFTER WE SHOVELED OUT THE DRIVE FOR THE 4TH TIME TODAY?:

Maple-brown sugar pudding cake (King Arthur Flour Whole Grain Baking)

For firstlayer:

1 1/2 cups (6 ounces) whole-wheat flour, traditional or white whole wheat
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup packed light or dark brown sugar
1/2 cup milk
1/4 cup grade B or dark amber maple syrup
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon maple flavor
4 tablespoons ( 1/2 stick) unsalted butter, melted
1 cup (4 ounces) chopped walnuts
Forsecond layer:
1 cup brown sugar
3 tablespoons cornstarch
1 3/4 cups hot water

Preheat oven to 350 degrees. Have on hand an 8- or 9-inch-square pan.

To make first layer: Whisk together flour, baking powder, salt and brown sugar in a large bowl. Mix together milk, syrup, egg, vanilla, maple flavor and melted butter in a medium bowl. Pour this mixture into dry ingredients, stirring until evenly moistened. Stir in walnuts and spread batter into the pan.

To make second layer: Combine brown sugar and cornstarch in a bowl until thoroughly mixed. Sprinkle this mixture evenly over batter. Place pan on middle rack of oven and pour hot water over batter.

Bake 45 minutes. During baking, the cake layer will rise to the top and the pudding layer will settle to the bottom. Remove from oven and serve warm from the pan, with whipped cream or vanilla ice cream.