1 can 19 oz (540 ml) maple syrup

2 cups (500 ml) 35% cream

1 1/2 cups (225 g) unbleached all-purpose flour

2 tsp baking powder

1/4 tsp salt

1/2 cup (115 g) unsalted butter, softened

¾ cup (160 g) sugar

2 eggs

3/4 cup (180 ml) milk

1 tsp (5 ml) vanilla extract

In a saucepan, bring the maple syrup and cream to a boil. Pour into the slow cooker’s container.

In a bowl, combine the flour, baking powder, and salt.

In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the milk and vanilla. With an ice cream scoop or large spoon, scoop the batter on the hot syrup.

Place two layers of paper towel on top of the slow cooker container, without touching the batter, and cover with the lid to hold it in place. This step prevents water from forming on the surface of the cake. Cook on high temperature for about 2 hours. Serve warm or cold.

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