If you use a bigger baking dish than I did, and pour over all the maple cream syrup, your cake should float over a pool of what will eventually be your sauce. If you just use a deep pie dish like me, then you’ll have to serve the extra sauce later, which may work out even better anyway.
Be sure to stop between 1/2 and 1-inch from the top of your dish, because this will soufflé up, and the molten syrup will run all over. Which reminds me, be sure to use a sheet pan underneath, as neither maple syrup nor heavy cream is recommended for the bottom of your oven.
This is the perfect dessert to pair with summer fruit, and I hear that a scoop of vanilla ice cream only improves things further. So, thanks to my French-Canadian friends who suggested this recipe to follow the Poutine, and to all of you, I hope you give this a try soon. Enjoy!
Ingredients for 8 Portions:
For the syrup:
2 cups maple syrup
2 cups heavy cream
Note: I had plenty extra, so you may be able to reduce these amounts
For the batter:
3/4 cup unsalted butter, room temp
3/4 cup granulated sugar
1/4 teaspoon vanilla
2 large eggs (use room temperature for best results)
1 teaspoon baking powder
1/2 teaspoon fine salt
1 3/4 cups all-purpose flour
- 425 F. for 30 minutes, or until a toothpick comes out clean