Pouding Chômeur

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Makes 6 to 8 servings

Ingredients

Sauce:

1 cup (240 grams) heavy whipping cream
1 cup (336 grams) pure grade A dark amber maple syrup
½ teaspoon (1.5 grams) kosher salt

Cake:

1½ cups (188 grams) all-purpose flour
1¾ teaspoons (8.75 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
⅓ cup (75 grams) unsalted butter, melted and cooled slightly
¼ cup (50 grams) granulated sugar
2 large eggs (100 grams), room temperature
½ teaspoon (2 grams) vanilla extract
½ cup (120 grams) whole milk, room temperature
Whipped Crème Fraîche (recipe follows)

Instructions

Preheat oven to 375°F (190°C). Lightly spray a 1½-quart baking dish with cooking spray; use a pastry brush to spread spray evenly, removing excess.
For sauce: In a medium saucepan, bring cream, maple syrup, and salt to a boil over medium-high heat, stirring frequently; cook, stirring frequently, for 5 minutes. Remove from heat, and let cool for at least 5 minutes.
For cake: In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together melted butter, sugar, eggs, and vanilla; whisk in milk. Gradually add flour mixture, whisking until just combined and no dry streaks remain. Spread batter into prepared pan. Slowly and gently pour sauce onto the back of a large spoon over batter so it runs off spoon and onto batter. (Do not stir together.)
Bake until cake is golden, sauce is bubbly, and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool for 5 minutes. Serve warm with Whipped Crème Fraîche. Cover and refrigerate for up to 2 days.

Notes

**pro tip*

Pouring the sauce onto the back of a spoon lets it fall gently onto the batter, which avoids creating holes or an uneven surface. You want the sauce to sit on top of the batter so that as it bakes, the layers switch places in the pan.

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