Maple Pudding Cake (Acadian Pouding Chomeur à la Lavallée)

This Acadian dish is popular in the Maritimes and Québec. It was once named "Welfare Cake" because back in the day when money was tight, momma’s and grandma’s used to whip up this dessert with maple syrup instead of sugar, which was cheaper and more plentiful.

For the sauce:
1½ cup water (375 mL)
1 cup pure Canadian Maple Syrup (250 mL)
1½ cup brown sugar (125 mL)
1 Tbsp. flour, unbleached (12 mL)

For the cake:
½ cup unsalted butter (125 mL)
1 cup white sugar (250 mL)
2 eggs
1½ cup flour, unbleached (375 mL)
2½ tsp. baking powder (10 mL)
¾ cup milk (175 mL)
pinch salt
splash pure vanilla extract

Preheat oven to 375°F (190°C).

For the sauce:  Mix all the ingredients in a pot and bring to a boil. Pour into a deep cake pan or pudding pan.

For the cake:  Cream butter with sugar; add eggs one at a time. Add flour, unbleached, baking powder and salt; then milk and vanilla.

In large, deep baking or casserole dish, pour hot maple liquid and spread cake batter on top.

Place in oven and bake for 30-40 minutes.

Serve with whipped cream or ice cream.