Pouding Chômeur
Yum! Pouding Chômeur
It’s maple season! Pouding Chômeur is so decadent and a perfect recipe to have in your arsenal. Mine strays ever so slightly from the traditional recipe because I am constantly tinkering with dishes I make. In this case, I use maple sugar instead of the traditional granulated sugar in the cake (because why not up the mapley goodness, no?). I also add a bit of orange zest to the syrup. This is completely optional but I find it adds a little something special to dish. I hope you love it!
Pouding Chômeur
Ingredients:
Cake:
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp kosher salt
2 tbsp unsalted butter, melted
1/4 cup of maple sugar
1/2 cup of milk (I used 2%)
1 tsp vanilla extract
Syrup:
1/2 cup maple syrup
1/2 cup brown sugar
1/2 cup water
1 tsp orange zest (optional, but nice!)
3 tbsp heavy cream
Directions:
Preheat your oven to 325 degrees.
In a medium bowl, whisk the melted butter, sugar and milk until combined. Shift in the flour, baking powder and salt. Whisk until the batter is smooth. Using a silicone spatula, transfer the batter to an 8-inch square baking dish with 2-inch high sides. Set aside.
In a small saucepan, add the maple syrup, brown sugar, water, orange zest and cream. Over medium-high heat, bring the mixture to a boil. Carefully pour the hot syrup over the cake. It will look like there is too much syrup for the amount of cake batter: totally normal.
Place the baking dish in the preheated oven and bake for 35-40 minutes. I always rotate my baking at the halfway point. You will know the cake is done when the top of the cake is golden and springs back to the touch. The syrup will be thick and bubbling around the edges of the cake.
This step is super important: let the cake rest for 10-15 minutes after you take it out of the oven. The syrup will be lava when you take it out. Trust me and wait it out. The roof of your mouth will thank you.
Scoop the cake with the syrup. It will last in the fridge for a few days. Just warm it up slightly before serving again.