Pouding Chomeur with Maple Syrup
Indulge in a taste of Québec with this luscious Pouding Chômeur with Maple Syrup, a classic French-Canadian dessert that marries simplicity with irresistible sweetness. This comforting treat features a soft cake baked to golden perfection while a rich, velvety sauce of pure maple syrup, brown sugar, and heavy cream forms beneath it during baking. The combination of light, fluffy cake and indulgent maple syrup sauce creates a dessert that’s both rustic and elegant. Perfect for cozy family dinners or special occasions, this recipe is easy to prepare with pantry staples and comes together in just 50 minutes. Serve it warm and drizzled with its own decadent sauce for a dessert experience that’s as nostalgic as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 2 large Eggs
- 0.5 cup Milk
- 1.5 cups Maple syrup
- 0.5 cup Brown sugar (packed)
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch (20x20 cm) baking dish and set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, mixing well after each addition. Then stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared baking dish and spread it evenly using a spatula. Set aside.
In a medium saucepan over medium heat, combine the maple syrup, brown sugar, and heavy cream. Stir frequently until the mixture comes to a gentle boil. Remove from heat.
Carefully pour the hot syrup mixture over the cake batter in the baking dish. Do not stir; the syrup will sink to the bottom during baking.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the cake is golden brown on top and a toothpick inserted into the center of the cake comes out clean.
Remove the pouding chômeur from the oven and let it cool for about 5-10 minutes. Serve warm, spooning some of the sauce from the bottom of the dish over each portion. Enjoy!
Nutrition Facts
Calories |
4751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.9 g | 243% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 731.0 g | 266% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 590.3 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 357 mg | 27% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 713 mg | 15% | |
*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.
