This is the most beautiful homely dessert. Apparently it started as a Great Depression dessert of stale bread, brown sugar, and milk, but this version is a rustic cake floating in thick maple cream sauce, and it’s amazing. Also super fast to pull together! I made it last winter, and was waiting to post until I made a prettier one to take a picture of, but I’m starting to accept that I just don’t have the skill or desire to take photos of food. (That’s a Cooks Illustrated photo at right.)
This is very delicious and rich, so make plans to share with several people. It’s best the first day.
- Baked dessert featuring maple syrup = Maple Bar
Although it’s shockingly un-sweet for what it is, it really does need something to cut the sweetness. I had it with plain yogurt because that’s what I had, but it worked better as a palate-cleanser than an accompaniment. It did take quite a bit longer than 30 minutes to bake (closer to 45?), but check it on time in case it works for you.
- 1 cup maple syrup
- 1 cup heavy cream
- 1 1/2 teaspoon table salt
- 6 1/4 oz flour
- 3 tablespoons sugar
- 1 1/2 teaspoon baking powder
- 2/3 cup milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 6 tablespoons butter, melted
- Ice cream or crème fraîche, for serving
Preheat oven to 375°.
Heat maple syrup, cream, and 1/2 teaspoon salt in a medium saucepan over medium heat until it starts to simmer. Take it off the heat, whisk it together, then transfer to a heatproof 2-cup measuring cup.
Whisk together flour, sugar, baking powder, and remaining teaspoon salt in a medium bowl. In another bowl, whisk together milk, eggs, and vanilla. Whisk the milk mixture into the flour mixture until combined, then whisk in the melted butter until smooth.
Pour batter into 8×8 glass baking dish and gentle joggle it or use a spatula to smooth it level. Slowly pour the maple syrup sauce down one corner of the dish, letting it flow over the top of the batter. Place on a rimmed baking sheet and bake 30-35 minutes, until a tester comes out clean.
Let cool 10 minutes. Serve by cutting and scooping a piece, turning it upside down onto the plate. Add vanilla or coffee ice cream, or crème fraîche, as desired.
(from Cook’s Illustrated)
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