Pouding Chomeur with Pure Maple Sauce
Easy · 17 ingredients — shared from Reciquest
12 servings · Easy
Ingredients
- 2 cups pure maple syrup
- 1 1/2 cups light brown sugar
- 1 1/2 cups heavy cream
- 1/2 cup butter, softened
- 1 Tbsp pure vanilla extract
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 1 1/2 cups flour
- 1/4 cup cornstarch
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup buttermilk, at room temperature
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350*F.
- Prepare the sauce: Combine all sauce ingredients in a medium saucepan. Cook over medium, stirring occasionally, until the butter is melted and sugar is dissolved. Turn the heat off and reserve.
- Prepare the cake: In a large mixing bowl, cream the butter and the sugar with an electric mixer until ight, about 5 minutes. Add the eggs and mix until fluffy, about 2 minutes.
- In a separate bowl, mix the flour, cornstarch, baking powder and salt until very well combined. Separately, mix the buttermilk and vanilla.
- Add 1/2 of the dry ingredients to the creamed mixture. Mix on low speed until barely incorporated, thyen pour in half the buttermilk-vanilla mixture; resume mixing on low speed until just combined. Repeat with a 1/3 of the dry ingredients, then the buttermilk-vanilla mixture, and finally add the rest of the dry ingredients.
- Transfer the batter to a 9" square baking dish - make sure that the dish is at least 2 1/2 inches high, and spread lightly to the edge.
- Delicately pour the reserved maple sauce over the batter, placing a spoon under the stream of sauce to help break its fall.
- Bake for 40 to 45 minutes, or until the top is golden and completely set. Remove the cake from the oven. Cook for a few hours before servings.
Tags: pepperplate-import