Maple Cream Pudding Cake

1. Preheat the Oven

Adjust your oven rack to be 6 inches from the top and preheat your oven to 375 degrees.

2. Prepare Maple Syrup Mixture

In a medium saucepan, combine the maple syrup, heavy cream, and 0.5 teaspoon of salt. Heat over medium heat until it reaches a simmer, whisking occasionally. Simmer gently for about 5 minutes, then transfer to a heatproof 2-cup liquid measuring cup and set aside.

3. Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and the remaining 0.5 teaspoon of salt.

4. Combine Wet Ingredients

In a separate bowl, whisk the milk, large eggs, and vanilla extract until well combined. Gradually add this wet mixture to the flour mixture, stirring until smooth. Whisk in the melted butter until fully incorporated.

5. Transfer Batter

Transfer the batter to an 8-inch square baking dish, spreading it evenly with a spatula. Place the dish on a rimmed baking sheet.

6. Add Syrup Mixture

Slowly pour the syrup mixture over the batter by letting it flow down a corner of the dish to ensure even distribution.

7. Bake Cake

Place the baking dish in the preheated oven and bake for 30 to 35 minutes, until deep golden brown and a toothpick inserted into the center comes out clean.

8. Cool and Serve

Allow the cake to cool on a wire rack for 10 minutes. To serve, scoop portions from the dish, inverting them onto plates so the pudding layer is on top.