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Receta Pouding chômeur a la Bosc Pear {Maple Syrup pudding cake}
by Foodessa

Pouding chômeur a la Bosc Pear {Maple Syrup pudding cake}

Poor man's pudding cake soaked generously in sweetly robust syrup.
Bosc pears were a perfect pairing to this delectable simple dessert.

NOTE: A square or round 8 inch OR larger 8x11inch baking dish. Also, 8 large, shallow ramekins can be used.

For a dedicated post...refer to:
http://www.foodessa.com/2017/04/pouding-chomeur-la-bosc-pear-cake.html

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Canada Canadian
  Raciónes: 8 portions or more

Ingredientes

  • . Note: the numbers in brackets is for a smaller recipe to fit into an 8" square or round baking dish.
  • .
  • . > MAPLE SYRUP SAUCE <
  • . (3/4 c.) 1-1/2 cups Maple syrup
  • . (1/2 c.) 1 cup brown sugar, packed
  • . (1/2 c.) 1 cup water
  • . (1 Tbsp.) 2 Tbsps. unsalted butter
  • .
  • . > CAKE BATTER <
  • . (2/3 c.) 1-3/4 cups All Purpose flour
  • . (1 tsp.) 2 tsps. baking powder
  • . (1/8 tsp.) 1/4 tsp. sea salt
  • . (1/4 c.)1/2 cup unsalted butter, softened
  • . (1/4 c.)1/2 cup granulated sugar
  • . (1 tsp.) 2 tsps. pure vanilla extract
  • . (1) 2 xLarge eggs
  • . (1/2 c.) 1 cup milk
  • .
  • . (2) 4 Bosc pears, peeled, cored and diced

Direcciones

  1. . Pre-heat the oven to 350F. Butter your chosen oven-proof dish or ramekins. Prepare to use a baking pan to hold the dish.
  2. . >> SYRUP: In a medium saucepan, mix the maple syrup, sugar and water together. Bring it to a boil on MEDIUM-HIGH heat. Then, immediately lower the heat to MEDIUM-LOW for no more than 5 minutes. Remove the pot from the heat. Add the small portion of butter. Set aside.
  3. . >> CAKE batter: In a medium bowl, mix the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter, sugar and vanilla until fluffy. Add the eggs and mix well. Add the dry ingredients alternating with the milk and ending with the flour. Do not over mix.
  4. . >> ASSEMBLY: Place the diced pears in a single layer at the bottom of the prepared dish. Then, spoon the cake batter over top. With the aid of a ladle, slowly pour the syrup sauce over the batter. Place the dish on top of a baking pan.
  5. . BAKE for about 45-50 minutes (35-40 minutes for the ramekins) or when the cake becomes golden brown. Let the cake rest 30 minutes before serving warm. Can be left at room temperature for up to 3 days. Does not freeze well.
  6. . Flavourful wishes from Claudia's kitchen...FOODESSA.com