Ingredients
- 250 ml Québec maple syrup
- 250 ml water
- 60 g unsalted butter
- 125 g all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 60 g unsalted butter, softened
- 125 ml milk
- 1 tsp vanilla extract
Method
- Heat the oven to 165 °C and butter a 20 cm baking dish.
- Bring maple syrup, water, and 60 g butter to a simmer; pour the sauce into the dish.
- Mix flour, baking powder, and salt; beat in the softened butter, milk, and vanilla to form a thick batter.
- Spoon the batter over the hot maple sauce without stirring.
- Bake 40–45 minutes, until golden and set; serve warm with the sauce underneath.
Conversion and rationale
Original sweetener (classic version): 250 g brown sugar in the sauce
Conversion used: Replace 250 g brown sugar with 250 ml maple syrup and keep the traditional 250 ml water sauce. Bake at 165 °C instead of 180 °C.
Why Quebec maple syrup: This classic Québec dessert naturally welcomes maple syrup because its defining sauce is already poured beneath the cake. The result is deeply caramelized, moist, and regionally authentic.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →