Indulge in the easy coziness of this warm maple syrup-accented cake.  Pouding chômeur is a dessert with a long-standing Québécois culinary heritage.The French word chômeur translates to “unemployed”; the pudding is aptly named because it was intended to be an affordable luxury for those struggling to make ends meet during the Great Depression.Legend attributes its creation to women factory workers in Quebec who ingeniously combined flour, sugar, eggs, and milk to make a humble cake batter, and adding the quintessential Canadian ingredient of maple syrup elevated it to icon status.

Pouding Chômeur Print Recipe Pin Recipe Makes 6 to 8 servings Ingredients  Sauce:1 cup (240 grams) heavy whipping cream1 cup (336 grams) pure grade A dark amber maple syrup½ teaspoon (1.5 grams) kosher saltCake:1½ cups (188 grams) all-purpose flour1¾ teaspoons (8.75 grams) baking powder½ teaspoon (1.5 grams) kosher salt⅓ cup (75 grams) unsalted butter, melted and cooled slightly¼ cup (50 grams) granulated sugar2 large eggs (100 grams), room temperature½ teaspoon (2 grams) vanilla extract½ cup (120 grams) whole milk, room temperatureWhipped Crème Fraîche (recipe follows) InstructionsPreheat oven to 375°F (190°C).Lightly spray a 1½-quart baking dish with cooking spray; use a pastr

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