Pouding Chomeur with Pure Maple Sauce

🥘 Ingredients

• maple syrup 2 cups
• light brown sugar 1 ½ cups
• heavy cream 1 ½ cups
• unsalted butter ½ cup
• vanilla 1 Tbsp
• salt ½ tsp
• unsalted butter ½ cup
• granulated sugar ¾ cup
• eggs 2 large
• all-purpose flour 1 ½ cups
• cornstarch ¼ cup
• baking powder 2 tsp
• salt ½ tsp
• buttermilk ¾ cup
• vanilla 1 tsp

1. 1

   Preheat oven to 350 F.
2. 2

   Combine maple syrup , light brown sugar , heavy cream , softened unsalted butter , vanilla , and salt in a medium saucepan . Cook over medium, stirring occasionally, until the butter is melted and sugar is dissolved. Turn the heat off and reserve.
3. 3

   In a large mixing bowl , cream the softened unsalted butter and granulated sugar with an electric mixer until light, about 5 minutes . Add the room temperature eggs and mix until fluffy, about 2 minutes .
4. 4

   In a separate bowl , mix the all-purpose flour , cornstarch , baking powder and salt until very well combined. Separately, mix the room temperature buttermilk and vanilla .
5. 5

   Add half of the dry ingredients to the creamed mixture. Mix on low speed until barely incorporated, then pour in half the buttermilk-vanilla mixture; resume mixing on low speed until just combined. Repeat with a third of the dry ingredients, then the buttermilk-vanilla mixture, and finally add the rest of the dry ingredients.
6. 6

   Transfer the batter to a 9-inch square baking dish . Make sure that the dish is at least 2.5 inches high, and spread lightly to the edge.
7. 7

   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.
8. 8

   Remove the cake from the oven. Cool for a few hours.