- Level
- easy
- Prep Time
- 20 mins
- Serves
- 8
Ingredients
- Maple Sauce
- ¼ cup
- brown sugar
- 55 g
- 1 tbsp
- cornstarch
- ¼ tsp
- ground cinnamon
- 1
- pinch salt
- 2 cups
- 35% cream
- 500 ml
- 1 cup
- maple syrup
- 250 ml
- Cake
- ¾ cup
- milk
- 180 ml
- 2 tsp
- lemon juice
- 10 ml
- 1 tsp
- vanilla
- 5 ml
- 1 ½ cups
- unbleached all purpose-flour
- 225 g
- 2 tsp
- baking powder
- ¼ tsp
- salt
- ½ cup
- unsalted butter, melted
- 115 g
- ¾ cup
- brown sugar
- 160 g
- 2
- eggs
Directions
- Step 1
- Maple Sauce In a pot off the heat, whisk together the brown sugar, cornstarch, cinnamon and salt. Add the cream and maple syrup. Mix well. Bring to a boil over medium heat while whisking. Simmer for 1 minute or until the sauce thickens. Pour into a slow cooker.
- Step 2
- Cake In a measuring cup, combine the milk, lemon juice and vanilla. Let sit for 5 minutes.
- Step 3
- Meanwhile, in a bowl, combine the flour, baking powder and salt.
- Step 4
- In a large bowl, whisk together the melted butter and brown sugar. Add the eggs one at a time and mix until smooth. Stir in the dry ingredients alternating with the milk mixture. Using an ice cream scoop or large spoon, drop dollops of the batter over the hot sauce in the slow cooker.
- Step 5
- Place a clean dishcloth over the top of the slow cooker container, without touching the batter, and cover with the lid to hold it in place (see note). Cook on High for 2 hours. Serve hot or cooled with a scoop of vanilla ice cream, if desired.
Tips
This step prevents water from forming on the surface of the cake.
