Ingredients
For the syrup:
1 cup maple syrup
1 cup brown sugar
1 cup boiling water
1/4 cup butter
For the cake:
1 1/2 cups flour
1 tsp baking powder
1 small tsp salt
1/4 cup butter
1 cup sugar
1 cup milk
1 egg
1 tsp vanilla (Québec vanilla recommended, like Mélilot)
1/2 cup chopped pecans
For the yogurt topping:
1 cup full-fat Greek yogurt
1/4 cup maple syrup
1 tbsp coconut sugar
Zest of 1/2 lemon
Preparation
Preheat the oven to 325°F.
In a saucepan, combine the maple syrup, brown sugar, boiling water, and butter. Bring to a gentle boil, then remove from heat and set aside.
In a bowl, mix the flour, baking powder, and salt.
In another bowl, cream together the butter and sugar until light and fluffy. Add the egg and beat again. Gradually incorporate the flour mixture, alternating with the milk, until the batter is smooth and creamy. Stir in the vanilla.
Lightly butter your ramekins. Sprinkle a small layer of chopped pecans at the bottom of each ramekin. Fill each ramekin about three-quarters full with the cake batter.
Gently pour the syrup over the batter in each ramekin, being careful not to create holes in the batter. The syrup will slowly sink to the bottom during baking.
Bake for 15 to 25 minutes, depending on the size of your ramekins. Check for doneness with a toothpick: if it comes out clean, the cakes are ready.
While the cakes are baking, prepare the yogurt topping. In a bowl, whisk together the Greek yogurt, maple syrup, coconut sugar, and lemon zest. Keep refrigerated until ready to serve.
Once the cakes are out of the oven, let them cool slightly. Before serving, add a dollop of whipped yogurt on top of each ramekin. Garnish with additional pecans or a sprinkle of coconut sugar, if desired.
Serve and enjoy!
A classic Québec dessert with a modern twist, perfect for impressing your guests with minimal effort!
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