Maple Pudding Cake (Pouding Chômeur)
pure maple syrup (amber or grade b)
unsalted butter, softened (3 ounces)
cake flour (not self-rising)
1Put oven rack in upper third of oven and preheat oven to 350F.
2Stir together maple syrup, heavy cream, cider vinegar, and pinch of salt in a small saucepan and bring to a boil, then remove from heat.
3Beat together butter and sugar in a bowl with an electric mixer until light and fluffy, about 1 minute.
4Add egg and vanilla, then beat until just combined (batter will be very thick).
5Sift flour, baking powder, and salt together into egg mixture and stir with a rubber spatula until just combined.
6Pour 1/3 cup syrup mixture into baking dish.
7Divide batter in bowl into 6 mounds with rubber spatula and spoon each mound onto syrup mixture in baking dish, spacing mounds evenly.
8Pour remaining syrup mixture over and around mounds.
9Bake until topping is golden and firm to the touch, 25 to 30 minutes.
10Serve warm, with creme fraiche or sour cream if desired.