Recipe courtesy of Sonia Lacasse (eviltwin.kitchen)

© SONIA LACASSE (EVILTWIN.KITCHEN)

Pouding Chômeur with Pure Maple Sauce

SAUCE

• 500 mL (2 cups) pure maple syrup
• 375 mL (1½ cups) light brown sugar
• 375 mL (1½ cups) heavy cream
• 125 mL (½ cup) butter, softened
• 15 mL (1 Tbsp) pure vanilla extract
• 2 mL (½ tsp) salt

CAKE

• 125 mL (½ cup) butter, softened
• 180 mL (¾ cup) sugar
• 2 large eggs, at room temperature
• 375 mL (1½ cups) flour
• 60 mL (¼ cup) cornstarch
• 10 mL (2 tsp) baking powder
• 2 mL (½ tsp) salt
• 180 mL (¾ cup) buttermilk, at room temperature
• 5 mL (1 tsp) vanilla extract

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Preheat oven to 180 C (350 F).

Prepare the sauce: Combine all sauce ingredients in a medium saucepan; cook over medium heat, stirring from time to time, until the butter is melted and sugar is dissolved. Turn the heat off and reserve. Prepare the cake: In a large mixing bowl, cream the butter and the sugar with an electric mixer until light, about 5 minutes. Add the eggs; resume mixing until fluffy, about 2 minutes.

In a separate bowl, mix the flour, cornstarch, baking powder and salt until very well combined. Separately, mix the buttermilk and vanilla.

Add a third of the dry ingredients to the creamed mixture. Mix on low speed until barely incorporated, then pour in half the buttermilk-vanilla mixture; resume mixing on low speed until just combined. Repeat with a third of the dry ingredients, then the buttermilk-vanilla mixture, and finally add the rest of the dry ingredients.

Transfer the batter to a 23-cm (9-inch) square baking dish—make sure that the dish is at least 6.5 cm (2½ inches) high—and spread lightly to the edge.

Delicately pour the reserved maple sauce over the batter, placing a spoon under the stream of sauce to help break its fall. Bake for 40 to 45 minutes, or until the top is beautifully golden and completely set. Remove the cake from the oven. Cool for a few hours before serving. Makes 12 to 16 servings.