Pouding chomeur

1. In a large bowl, with an electric mixer, mix the butter and sugar till the mix is light.
2. Add eggs and vanilla and mix.
3. In another bowl, mix flour and baking powder.
4. Alternate flour mix and milk to the butter mix.
5. Pour into a 13 inch by 9 inch greased pan.
6. MAPLE SAUCE.
7. In a large casserole, bring to boil the syrup, brown sugar, cream and butter and constantly stir.
8. Reduce heat and and gently cook 2 minutes or till sauce has reduced a little bit.
   2 minutes
9. Pour sauce gently over cake.
10. Bake at 325°f (160°c) about 35 minutes or till cake is light brown and when toothpick inserted comes out clean.
    35 minutes

Cooking notes

Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.