Maple Pudding Cake (Pouding Chômeur)

Maple Caramel

• 1/2 cup maple syrup (preferably amber syrup for its rich flavor)
• 1/2 cup whipping cream
• 1/2 cup unsalted butter
• 2/3 cup maple sugar
• 3 egg yolks
• 1 large egg
• 1/4 tsp salt

Cake Batter

• 1⅓ cup unsalted butter
• 1⅓ cup maple sugar
• 6 eggs
• 2¼ cups pastry flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3½ tbsp milk

Maple Caramel

1. In a medium saucepan, bring the maple syrup, cream, and butter to a boil. Add the maple sugar and stir until it’s dissolved.
2. In a bowl, mix the egg yolks, whole egg, and salt together well. Add this mixture to the saucepan and, whisking, bring once again to a boil.
3. Strain through a sieve or cheesecloth and set aside in the fridge.

Cake Batter

1. Preheat oven to 375° F with the rack placed in the middle.
2. Butter and flour a 9-inch cake pan.
3. In a bowl, cream the butter with a whisk, add the maple sugar, and continue whisking. Add the eggs and mix them in well.
4. Sift together the flour, baking soda, and salt. Add to the egg mixture, alternating with the milk. Mix to a smooth, homogeneous batter, without over-mixing.
5. Pour the maple caramel into the pan and cover with the dough. Bake for 55 minutes or until golden brown.
6. Remove from oven and allow to cool before inverting and serving.