Maple Sponge Pudding Cake

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Servings: 6 Difficulty: Intermediate
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A cozy, self-saucing dessert with a tender sponge top and rich maple butter sauce bottom
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This Maple Sponge Pudding Cake is the ultimate comfort food dessert, requiring no mixer and minimal fuss. The magic happens in the oven: a simple batter poured over boiling maple syrup and butter creates a tender, cake-like top layer while the liquid transforms into a glossy, warm sauce that pools at the bottom. It’s reminiscent of a classic coffee cake but with a distinctively Canadian maple twist. Perfect for chilly evenings or as a sweet ending to a hearty meal, this dish serves up nostalgia in every bite. The aroma of warm vanilla and maple syrup filling your kitchen is worth the wait alone.

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Maple Sponge Pudding Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1012.2

Description

This Maple Sponge Pudding Cake is the ultimate comfort food dessert, requiring no mixer and minimal fuss. The magic happens in the oven: a simple batter poured over boiling maple syrup and butter creates a tender, cake-like top layer while the liquid transforms into a glossy, warm sauce that pools at the bottom. It&# 226;€™s reminiscent of a classic coffee cake but with a distinctively Canadian maple twist. Perfect for chilly evenings or as a sweet ending to a hearty meal, this dish serves up nostalgia in every bite. The aroma of warm vanilla and maple syrup filling your kitchen is worth the wait alone.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Lightly butter a 2-quart glass baking dish or casserole.
  3. In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt until well combined.
  4. Add the milk and 1/4 cup of the melted butter to the dry ingredients. Stir until a smooth, fairly stiff batter forms.
  5. Scrape the batter into the prepared baking dish and spread it out evenly with a spatula.
  6. In a small saucepan, bring the maple syrup to a boil over medium heat.
  7. Remove the syrup from heat and stir in the remaining 1/4 cup of melted butter and the vanilla extract.
  8. Immediately pour the hot maple mixture evenly over the batter in the baking dish. Do not stir.
  9. Bake for 35 to 45 minutes, or until the top is puffy, golden brown, and the sauce is bubbling around the edges.
  10. Serve warm directly from the dish, allowing each serving to scoop up both the cake and the sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1012.2kcal
% Daily Value *
Total Fat 26.1g41%
Saturated Fat 16.0g80%
Cholesterol 65.7mg22%
Sodium 97910.2mg4080%
Total Carbohydrate 180.3g61%
Dietary Fiber 3.2g13%
Sugars 88.6g
Protein 14.3g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The sauce will sink to the bottom during baking, so serve with spoons to capture both the cake and the maple syrup.

For extra richness, serve with a dollop of crème fraîche, whipped cream, or a scoop of vanilla ice cream.

Ensure the butter is melted but not hot when mixing into the batter to avoid curdling the milk.

This recipe was originally shared by Canadian food writer Anita Stewart, gathered from L'Escapade inn at Mont Tremblant, Quebec.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to restore the sauce's fluidity.

Keywords: maple, pudding, cake, dessert, sponge, self-saucing, canadian, comfort food, baking, easy, warm, vanilla, butter, syrup, classic, homemade, simple, indulgent, stovetop, oven
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