Salted Maple Pudding Cake: Our new Ultimate Comfort-Food Dessert! 

Serves: 6
Prep Time: 10-15 minutes
Cook Time: 35 minutes 
Rest Time: 10 minutes
Make Ahead: Up to 1 day

If you're looking for a dessert that's comforting, indulgent, and oh-so-satisfying, this Salted Maple Pudding Cake is it! Imagine warm maple syrup and cream bubbling up through a soft cake, giving you the perfect mix of sweet and salty flavors. An easy dessert for a cozy family night or to impress guests, this cake comes together quickly and makes your kitchen smell like heaven. 

Ingredients:

• 1 cup (250ml) maple syrup (dark amber is preferred for rich flavour!)
• 1 cup (250ml) 35% cream
• 1 tsp. good quality sea salt, divided
• 1 1/4 cup (180g) all-purpose flour
• 3 tbsp. sugar
• 1 1/2 tsp. baking powder
• 2/3 cup (160ml) milk
• 2 large eggs
• 1 tsp. vanilla extract
• 1/3 cup unsalted butter, melted
• Plain yogurt, sour cream, or vanilla ice cream for serving

Directions:

1. Preheat your oven to 375°F (190°C) and position the rack about 6 inches from the top. Have an 8" baking dish ready—no greasing needed. A good old fashioned Pyrex Baking Dish will give you the best caramelization.  

2. In a pot, combine the maple syrup, cream, and 1/2 tsp. of the sea salt. Bring to a simmer over medium heat, allowing it to bubble for about 5 minutes. Remove from heat and pour the mixture into a heatproof measuring cup—this makes it easier to pour into the batter later.

3. In a large bowl, whisk together the flour, sugar, baking powder, and the remaining 1/2 tsp. of sea salt.

4. In a separate bowl, whisk together the milk, eggs, and vanilla. Gently whisk the wet mixture into the dry ingredients. Then, whisk in the melted butter until the batter is smooth.

5. Pour the batter into your baking dish, spreading it out evenly with a spatula.

6. Slowly pour the maple syrup mixture into one corner of the baking dish. Don’t worry if it starts to look separated—it's part of the magic of creating a caramelized top and bottom.  

7. Place the dish on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

8. Let the cake cool for about 10 minutes. To serve, scoop out a portion and invert it onto a plate, so the delicious sauce pools around the cake.

9. Serve immediately with a dollop of yogurt, sour cream, or vanilla ice cream. This cake is best enjoyed hot and fresh but can be reheated for the perfect breakfast treat the next day.

Chef’s Tips for the Perfect Maple Syrup Cake:

• Choose Quality Maple Syrup: The flavour of the cake depends on the quality of your maple syrup. We are extremely lucky where we live, in Mennonite country where the sap flows every spring bringing us some of the best maple syrup in the world!  We recently got a big just of a dark amber variety for the testing of this recipe.  The darker the syrup the better.   It adds depth and richness that you just can’t get from lighter syrups. The balance of sweet and salty in this cake is everything!
• Don’t Skimp on the Cream: The 35% cream adds richness and a luscious texture. It also ensures that it will not curdle when you boil it.   
• Serving Suggestions: This cake pairs beautifully with a dollop of plain yogurt, a scoop of sour cream (Kirstie's favourite!)  or a generous scoop of vanilla ice cream for a decadent treat!

If you love maple syrup like we do, make our Maple Spiced Pecans!  Delicious with salads, with cheese and they make the perfect Homemade Gift!