375 ml (1 1/2 cups) 35% cooking cream (heavy cream)
375 ml (1 1/2 cups) flour
10 ml (2 tsp) baking powder
1.25 ml (1/4 tsp) salt
125 ml (1/2 cup) softened butter
125 ml (1/2 cup) sugar
5 ml (1 tsp) vanilla
2 eggs
60 ml (1/4 cup) milk
Preparation
Preheat the oven to 180°C (350°F).
In a saucepan, heat the maple syrup with the cream over medium heat until it begins to simmer. Remove from heat. Cover and set aside.
In a bowl, combine the flour with the baking powder and salt.
Using an electric mixer, beat the butter with the sugar and the vanilla until the mixture is light and fluffy.
Add the eggs one at a time, beating after each addition. Beat in the milk.
Using a spatula, fold the dry ingredients into the batter and stir until smooth.
Pour the batter into a 20-cm (8-inch) diameter, 7.5-cm (3-inch) high pan (or a 2-liter / 8-cup capacity dish). Gently pour the maple syrup mixture over the batter. Bake for 30 to 35 minutes, until the cake is golden.
Remove from the oven and let cool for 30 minutes before serving.
