Indulge yourself with this classic dessert from Quebec! Canada produces more than 70% of the world's maple syrup with the vast majority produced in Quebec. It takes approximately 40 litres of sap to make 1 litre of maple syrup.
Ingredients
For the dough:
- ½ cup (125 mL) butter, softened
- 3/4 cup (180 mL) granulated sugar
- 2 eggs
- 1tsp (5 mL) vanilla extract
- 2 cups (500 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1.25 mL) salt
- 1 cup (250 mL) milk
For the sauce:
- 1 ½ cups (375 mL) maple syrup
- ½ cup (125 mL) water
- 1/4 cup (60 mL) butter
Preparation
- Preheat the oven to 350°F (180°C). Lightly coat a 9 x 9-inch (23 x 23 cm) baking pan with cooking spray and set it aside.
- In a medium saucepan, bring the maple syrup and water to a boil.
- Once boiling, bring to a simmer for 5 minutes until the sauce is slightly thickened.
- Remove the saucepan from the heat and stir in the butter, set aside.
- In a large bowl, cream the butter and sugar with a handheld electric mixer until light and fluffy, about 2 minutes.
- Add the eggs and the vanilla extract and stir until completely combined.
- In another bowl, combine the flour, baking powder and salt.
- Add the dry ingredients to the butter mixture, alternating with the milk. Stir without overworking the dough.
- Pour the dough into the baking dish and spread evenly.
- Gently pour the maple syrup sauce over the dough, using the back of a spoon to prevent creating dents in the surface.
- Bake in the oven for about 30 minutes or until the top of the cake is slightly golden and a toothpick inserted in the center comes out clean.
- Let it stand for 5 minutes and serve warm.
Program Details
AGRICULTURE
Canada Agriculture and Food Museum
Program Location
At Your School
Online