Pouding chomeur

Begin by preheating your oven to 325°F (160°C), ensuring it's ready for a gentle bake. In a large mixing bowl, use an electric mixer to cream together ½ cup of softened butter and 1 cup of sugar until the mixture becomes light and fluffy—this aeration is key to a tender cake. Beat in the 2 eggs one at a time, followed by 1 teaspoon of fragrant vanilla extract, mixing thoroughly after each addition to maintain a smooth batter. In a separate bowl, whisk together 2 cups of flour and 1 teaspoon of baking powder, distributing the leavening evenly. Now, carefully alternate adding the dry flour mixture and 1¼ cups of milk to the butter mixture. Begin and end with the flour mixture to maintain batter consistency, mixing gently to avoid overworking. Grease a 13 by 9 inch baking pan generously with butter or non-stick spray, then pour your prepared batter evenly into the pan. For the luscious maple sauce, combine 1½ cups of maple syrup, 1½ cups brown sugar, 1½ cups single cream, and 0.33 cup butter in a large saucepan. Bring this mixture to a gentle boil over medium heat, stirring constantly to prevent burning and ensure the sugars dissolve smoothly. Once boiling, reduce the heat to low and simmer the sauce for about 2 minutes or until it thickens slightly—this reduction enriches the sauce’s texture and flavor. Pour the warm maple sauce gently and evenly over the cake batter in the pan; this topping will seep into the cake as it bakes, creating that signature moist layer. Place the pan on the middle rack of your preheated oven and bake for approximately 35 minutes, or until the cake is lightly golden brown and a toothpick inserted into the center comes out clean. Allow the pouding chomeur to cool slightly before serving, so the sauce sets and the flavors meld perfectly. Tip: For extra indulgence, serve warm pudding with a dollop of whipped cream or vanilla ice cream to complement the rich maple notes.