Mmmmm, Maple Cake | How to make French Canadian favourite Pouding Chomeur

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey offers a natural sweetness and is often more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is lactose-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 325°F.

In a heavy bottomed saucepan, measure 1 cup of brown sugar and 1 cup of maple syrup.

Stir the brown sugar and maple syrup together and add 3/4 cup of boiling water.

Heat the pot over medium heat and stir until the sugar is dissolved and the mixture starts to simmer.

Turn off the heat and add 1/4 cup of butter to the pot.

Let the sauce cool down.

Sift together 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, and a pinch of salt.

In a bowl, break 2 eggs and whisk in 1/2 cup of sugar, 1/4 cup of vegetable oil, 1 teaspoon of vanilla, and 1/3 cup of milk.

Whisk in the dry ingredients and then add the rest of the milk, whisking until smooth.

Spread the batter into an 8x8 inch baking dish without buttering it first.

Pour the maple sauce over the batter without disturbing it too much.

Bake in the preheated oven for 35 to 45 minutes, checking for doneness at 35 minutes.

Let the cake cool for 10 to 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens