Maple Pudding Cake with Cream Sauce

Twelve minutes of prep, thirty minutes in the oven, and suddenly you’ve got warm cake with a maple syrup puddle at the bottom that’s supposed to be there. The sauce sinks while it bakes. The cake floats. That’s the whole thing.

Why You’ll Love This Maple Pudding Cake

Tastes like something your grandmother made but doesn’t take all day. The coconut oil keeps it tender without feeling heavy — not like butter cake where you need a nap after.

Cinnamon and maple together. Just works.

The sauce pools underneath while you’re not looking. Baked into the cake, not poured on top after. It’s basically a magic trick but you did it yourself.

Makes your kitchen smell like fall even if it’s July. One pan. One batter. Two minutes of stirring sauce and it’s done.

Comfort food that actually comes out right. Every time.

What You Need for Maple Cake with Cream Sauce

The dry stuff: flour, baking powder, salt, cinnamon. A cup and a tablespoon of flour total. The cinnamon goes in here — half a teaspoon, which is enough without tasting like you’re eating a spice cabinet.

Wet side: sugar, melted coconut oil (not butter — burns too easy), vanilla, one egg, milk. Whisk the sugar and oil together hard. The egg goes in raw. Just mix it until it looks smooth.

The sauce is where things get interesting. Cream — the 35% kind, not light. Maple syrup. Muscovado sugar because it’s darker and stickier than regular sugar. That’s it. Three ingredients doing the heavy lifting while the cake just sits there.

How to Make Maple Pudding Cake

Preheat to 175°C. Get a 20cm square pan. Oil it or don’t — either works fine.

Mix your dry ingredients first. Flour, baking powder, salt, cinnamon. Stir it until the cinnamon isn’t clumped anymore. Set it aside.

Whisk the sugar and coconut oil together until it looks pale and kind of fluffy. Add the vanilla. Crack the egg in there and beat it hard — you’re trying to aerate it, which sounds complicated but just means beat it and don’t stop yet. The mixture should look lighter than it did before.

Now comes the alternating part. Add some of the dry mix. Stir it on low until you can’t see white anymore. Pour in some milk. Stir again. Dry mix, milk, dry mix, milk, until everything’s incorporated. Don’t overbeat it. Lumps are fine. Overmixing makes it tough.

Pour that into the pan and spread it flat.

How to Get Maple Pudding Cake Creamy

Make the sauce while the batter sits there. Cream, maple syrup, muscovado sugar all into a small saucepan. Medium heat. Whisk it constantly until it bubbles. Once it’s boiling, keep whisking. It’ll smell like caramel mixed with maple. Simmer for four minutes and it’ll thicken up just enough that it’s not completely thin anymore.

The second it looks right, pull it off the heat. Let it cool for maybe a minute — not because it matters that much, just so you don’t burn your hands.

Pour it over the batter slowly. Use a spatula to spread it around so it’s even. The batter will float. The sauce will try to sink. This is supposed to happen. Don’t worry about it looking perfect.

Baking Tips and What Can Go Wrong

Thirty minutes at 175°C. The cake will puff up while it bakes — that’s the baking powder doing its job. A toothpick in the center should come out clean. If it’s wet, give it another three minutes. If it’s dark on top but the toothpick’s still wet, lower the oven temp next time. Some ovens run hot.

Let it cool. Not ice cold. Just room temperature. The sauce is still slightly liquid when it’s warm and that’s the point.

The cinnamon maple pudding with cream sauce works best the same day but if you cover it, it’ll keep fine in the fridge for two days. It’s good cold too. Different, but good.

Don’t use coconut oil that’s too cold or it won’t mix in right. Melted means melted. Not solid. Not separated. Just liquid.

The pudding cake texture depends on when you eat it. Warm and it’s almost mousse-like on the bottom. Cool and it’s more cake. Both are right.

Maple Pudding Cake with Cream Sauce

By Emma

Prep:

12 min

Cook:

30 min

Total:

42 min

Servings:

8 servings

Ingredients

• Sauce
• 290 ml (1 1/5 cup) cream 35 %
• 210 ml (7/8 cup) maple syrup
• 50 g (3 tbsp) muscovado sugar
• Cake
• 150 g (1 cup plus 1 tbsp) unbleached all-purpose flour
• 5 ml (1 tsp) baking powder
• 0.5 ml (1/8 tsp) salt
• 70 g (5 tbsp) sugar
• 50 ml (3 tbsp plus 1 tsp) melted coconut oil
• 3 ml (1/2 tsp) vanilla extract
• 1 egg
• 85 ml (5 1/2 tbsp) milk
• 1/2 tsp ground cinnamon

Method

1. Cake
2. 1 1 Mix flour, baking powder, salt, and cinnamon in a bowl.
3. 2 2 Whisk sugar, coconut oil, vanilla, and egg vigorously until combined.
4. 3 3 Slowly add dry ingredients alternating with milk, beat on low speed just until smooth.
5. 4 4 Pour batter into 20 cm square baking pan, spread evenly.
6. Sauce
7. 5 5 In small saucepan, combine cream, maple syrup, muscovado sugar.
8. 6 6 Bring to a boil, whisk constantly, simmer on medium 4 minutes until slightly thickened, remove from heat.
9. 7 7 Carefully pour sauce evenly over cake batter in pan.
10. 8 8 Bake in preheated 175 °C (350 °F) oven for 30 minutes.
11. 9 9 Insert toothpick in center; if clean, done. Let cool on wire rack before serving.

Nutritional information

Calories

320

Protein

4g

Carbs

35g

Fat

18g

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Frequently Asked Questions About Maple Pudding Cake

Can I use regular sugar instead of muscovado? Yeah. It won’t be quite as dark or sticky but it works. Brown sugar’s closer to what you want than white sugar.

What if the sauce breaks when I’m cooking it? Shouldn’t happen if you don’t go crazy with the heat. Medium. Whisk it constantly. If it does curdle just pull it off and pour it over anyway. Still tastes fine.

Does this need to be served warm? Not exactly. Tastes better warm but it’s fine cold. The texture changes — less syrupy, more cake-like.

Can I swap the coconut oil? Melted butter works. Vegetable oil works. Olive oil is weird — don’t use that. The coconut oil adds something but it’s not the only thing that works.

How do I know when the cake is done baking? Toothpick test. You want it barely clean. If it’s wet, more time. If it’s completely dry, you went too long.

Why muscovado sugar specifically in the sauce? Because it’s thicker and darker than white sugar. Regular sugar works but the sauce won’t be as rich-looking. Not a dealbreaker.