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A classic Québécois dessert of tender brown-sugar cake baked over a bubbling maple-cream sauce. As it cooks, the sauce rises around the batter and settles into a warmly caramelized pudding beneath.
AI-generated image
AI-generated image
The cake batter starts above a hot maple-cream mixture, allowing the sauce to move through the batter as it bakes. Brown sugar adds depth while gentle mixing preserves a soft, spoonable crumb.
Cool leftovers, cover, and refrigerate for up to 3 days.
Reheat individual portions in the microwave for 30 to 60 seconds, or warm the covered baking dish in a 160°C oven until hot. Do not let the sauce boil dry.
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