A French-Canadian classic, this is a self-saucing cake, with walnuts and a maple syrup flavoured sauce.
1/4cupbutterat room temperature
3/4cuplight brown sugarpacked
1 1/2cupsall-purpose flour
1 1/2cupslight brown sugarpacked
1 1/2cupsboiling water
1/2cupreal maple syrup
Preheat oven to 350F. Grease a 9-inch square baking pan and set onto a baking sheet. Sprinkle chopped walnuts evenly over the bottom of the pan. Set aside.
In a large bowl with an electric mixer of in the bowl of a stand mixer fitted with a paddle attachment, beat butter with brown sugar until light and fluffy. Add egg and vanilla and mix until combined.
In a medium bowl, whisk together the flour, baking powder and salt.
Add flour mixture to batter in 3 additions, alternating with the milk. Mix just until combined. Spoon into prepared pan and spread into an even layer.
Make sauce by combining sauce ingredients in a medium saucepan. Heat over high heat until mixture comes to a boil, then reduce heat to medium and boil for 2 minutes. Carefully and slowly pour sauce mixture over batter in pan. Do not stir.
Bake with pan on baking sheet in preheated oven for 30-40 minutes, or until cake is set (pulling away from sides of pan) and golden.
Serve warm with a drizzle of cream or a scoop of ice cream.