Can I use pecans instead of walnuts?

Yes. Pecans work beautifully and give the dessert a slightly softer, sweeter nuttiness.

Absolutely. The cake will still bake properly. It just loses a little crunch.

You can bake it earlier in the day and reheat it before serving. It’s best warm, so that works well.

Can I use a different sweetener?

You can tweak the brown sugar slightly, but the maple syrup matters. That flavor is what makes this dessert special, so keep real maple in the mix.

Is this the same as a regular cake?

Not quite. Maple Syrup Pudding Cake creates its own sauce beneath the cake as it bakes, so it behaves more like a pudding-cake hybrid than a standard layer cake.

Can I make individual portions?

Yes. Ramekins work well if you want smaller servings. Just reduce the bake time and keep an eye on the texture.

Maple Pudding Cake — Warm & Cozy Comfort Dessert

Name: Maple Pudding Cake — Warm & Cozy Comfort Dessert
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Canadian
Ingredients: 2/3 cup chopped walnuts; 1/4 cup butter, softened; 3/4 cup packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup milk; 1 1/2 cups packed light brown sugar; 1 1/2 cups boiling water; 1/2 cup pure maple syrup

Description

This Maple Walnut Pudding Chômeur is a rich, old-fashioned French-Canadian dessert with a soft walnut-studded cake and a warm maple sauce that forms underneath as it bakes. Serve it hot with cream or ice cream for a cozy, spoonable treat that feels rustic, sweet, and deeply comforting.

Ingredients

Scale

For the cake

2/3 cup chopped walnuts
1/4 cup butter, softened
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk

For the sauce

1 1/2 cups packed light brown sugar
1 1/2 cups boiling water
1/2 cup pure maple syrup

Instructions

Preheat the oven to 350°F. Grease a 9-inch square baking pan and place it on a baking sheet to catch any bubbling sauce. Scatter the chopped walnuts evenly over the bottom of the pan and set aside.
In a large bowl, beat the softened butter with the brown sugar until the mixture looks pale and fluffy. Mix in the egg and vanilla until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Mix only until combined; do not overwork the batter. Spread the batter evenly into the prepared pan.
To make the sauce, combine the brown sugar, boiling water, and maple syrup in a medium saucepan. Bring the mixture to a boil over high heat, then reduce to medium and boil for 2 minutes.
Slowly pour the hot sauce over the batter in the pan. Do not stir. The sauce will sink through the cake as it bakes.
Bake for 30 to 40 minutes, or until the cake looks set, golden, and slightly pulled away from the sides of the pan.
Serve warm with a spoonful of cream or a scoop of ice cream.

Notes

For extra tips and troubleshooting, check any notes provided with the full recipe card before baking.

Nutrition

Serving Size: 1 serving
Calories: 339kcal
Sugar: 49g
Sodium: 108mg
Fat: 8g
Saturated Fat: 3g
Carbohydrates: 63g
Protein: 3g
Cholesterol: 26mg